When I first started exploring the world of vegan cheeses, the go-to is the classic cashew cheese sauce (made of blanched and blended cashews), but I have been branching out and ordering all sorts of interesting ingredients online (psyllium husk, xantham gum etc.). It’s been quite an interesting trial and error process but I started with this buffalo mozzarella recipe.
Of course, sometimes I miss my favourite cheeses, but I’ve been doing my utmost to make and find vegan-friendly alternatives to add in! This is a vegan buffalo mozzarella that is great for Caprese salads and topping pizzas.
buffalo mozzarella
A soft, fresh, tangy and creamy substitute for buffalo mozzarella perfect for caprese salads with tomatoes or atop a margherita pizza!
Equipment
- high-speed blender or food processor
Ingredients
- 70 grams cashews
- 6 grams psyllium husk
- 50 ml water
- 100 grams plain soy yoghurt
- 7 grams lemon juice
Instructions
- Soak cashews in warm water for 20-30 minutes. Drain and rinse.
- Mix psyllium husks and water and let sit for 10 minutes.
- Add soaked cashews, psyllium husk and water mixture to the rest of the ingredients in a high-speed blender and process until completely smooth.
- Pour the cheese mass into a small bowl (greased with extra virgin olive oil) and refrigerate for at least one hour.
Nutrition
Calories: 60kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 3mgPotassium: 58mgFiber: 1gSugar: 1gVitamin C: 2mgCalcium: 22mgIron: 1mg
Tried this recipe?Mention @plantbased_petite or tag #plantbasedpetite!
Categoriessauce
