Raw Vegan “Mozzarella” Cheese

Appetizer, Raw | April 16, 2017 | By

Nuts and seeds are crucial ingredients for a large variety of vegan cheeses. The best nuts to use for a mozzarella-type cheese are cashew nuts, as they’re great for achieving a very nice and smooth consistency.

Packed with anti-oxidants, vitamins and minerals, cashew nuts have cancer fighting properties, protect your cells, hair and skin and can prevent gallstones. Be sure to always get the unsalted and unroasted kind, free from cracks and spots. 

Another V.I.P. ingredient you need in order to make this delicious & healthy cheese is psyllium husk – a plant-based and 100% raw thickener. Psyllium Husk, native of India, promotes digestive health. It is commonly used as colon cleanser, relieving symptoms of constipation and diarrheas. This high fibre plant-food, helps to control blood sugar and supports heart health. 

I am absolutely thrilled by the taste and consistency of this dairy-free healthy cheese and I encourage you to prepare it at home. Feel free to share the results if you liked it. 🙂

Enjoy!

Raw Vegan "Mozarella" Cheese
Serves 2
raw vegan cheese
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Prep Time
2 hr
Total Time
2 hr
Prep Time
2 hr
Total Time
2 hr
Ingredients
  1. 100g cashew nuts, soaked
  2. 400ml water
  3. 2 tbsp ground psyllium husk
  4. 2 tbsp lemon juice
  5. salt
  6. pepper
  7. thyme & rosemary
Instructions
  1. Soak cashews nuts overnight or about 8 hours in cold water.
  2. Add water, lemon juice and psylium husk in a bowl and mix well. Let it sit for about 2 hours to thicken.
  3. Drain the water from the cashews and mix them in the food processor. Add a little bit of water if necessary to achieve a smooth consistency. Add psylium husk mixture, salt, pepper and herbs and mix again. You now have your mozzarella cheese mixture.
  4. Add the mixture to a food storage container or bowl and let it sit for 30 minutes in the fridge.
  5. Mozzarella is ready to serve!
Notes
  1. Why are we soaking the nuts?
  2. In short: To “activate” them. Soaking, sprouting and fermenting activates phytase, which inhibits the phytic acid and lectins bound in the phosphorus content of the outer layer of grains, legumes, nuts and seeds.
  3. Phytic acid blocks absorption of minerals and inhibits the enzymes needed to digest food such as pepsin, trypsin and amylase. In the plant world phytic acid is required for protection against insects and to maintain the freshness of seeds for germination and protect against moulds and fungi. Fast forward to our plates though and digestively it binds to minerals and locks them into a phytate complex, therefore leaving the mineral and phosphorous content of foods unobservable. These enzyme inhibitors block the body’s enzymes needed for the proper digestion of food.
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