Finally a supersmooth cashew mozzarella that melts and excites just as much as mozzarella always has.
Servings: 2 logs
- 50 g cashews
- 500 militers water
- 80 g plantbased butter e.g. naturli or flora from Coop
- 2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp white miso paste
- 3 tbsp tapioca starch
- 2 tbsp psyllium husk
- 1 tbsp agar agar
Cover the cashews with boiling water and soak for 20 minutes or more.
Drain the cashews and add them to a powerful blender together with all the other ingredients. Blend until very smooth.
Pour the blended liquid into a pan and cook while whisking on a high heat for just a few minutes until it has the consistency of a very thick cheese fondue and drips off your whisk slowly. You don't need to whisk constantly though, it will all come together anyways.
Pour the mozzarella into moulds or just leave it in the pan to cool off. If you left it in the pan you can just roll it out over itself like an omelette and wrap it in cling film to form logs. Keeps in the fridge for at least a week.