Dairy-Free Mozzarella: One of the biggest complaints we hear from those that choose to ditch dairy is that there just doesn’t seem to be a suitable substitute for mozzarella cheese.
- Stick blender
- 1 tbsp ground psyllium husk mixed with 1/2 cup water
- 1/2 cup raw cashews
- 1 tbsp fresh lemon juice about half a lemon
- 1/3 cup nutritional yeast
- 1 tbsp agar agar
- 3 tbsp tapioca starch
- 1 1/2 tsp Celtic sea salt
- 1/3 cup deodorised (refined) coconut oil do not use regular coconut oil
- 1 1/2 cups filtered water
- 1/8 tsp imitation saffron a tiny pinch for colour
- Cover the raw cashews in boiled water and allow to soak for 30 minutes. (Can be soaked overnight in cool water if you like).
- While the cashews are soaking, whisk the psyllium husk together with a half a cup of water until combined then set aside (If your psyllium isn't in powdered form you may need to grind it with a mortar and pestle to ensure a smooth paste).
- Drain and rinse the cashews then place all ingredients into a bowl. Using a stick blender, blend until smooth (You can use any high speed blender).
- Pour blended ingredients into a medium saucepan. Using a whisk, stir constantly over low-medium heat. Cook the cheese until it becomes quite stretchy, similar to thick chewing gum. It should start to come away from the edges of the saucepan at this stage.
- Transfer the cheese to glass containers and allow to cool (It can be used immediately, but I prefer to cool it first).Cover and refrigerate for at least an hour. Then simply turn the containers upside down on a board to cut slices to add to your favourite cheesy dish (The end result is quite a soft cheese similar to a soft version of traditional mozzarella).
- Can be refrigerated for up to a week and can be frozen for up to a month.