Starter -

Mozzarella (Vegan)


Cashews - 100g
Psyllium husk - 2 tbsp
Lemon juice - 2 tbsp
Nutritional yeast - 2 tbsp


First, soak cashews in a bowl and the psyllium husk in 400ml of water in another bowl for 2 hours.
Then, remove the water from the cashews and blend with the psyllium husk mixture, the lemon juice, nutritional yeast and salt.
Refrigerate the mixture in a bowl for at least 1 hour
Flip the mozzarella upside down on a plate and voila! Serve with tomatoes, fresh basil, balsamic vinegar, salt and pepper

 Recipe from @herbifoods

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