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vegan buffalo mozarella in blue and white striped bowl

buffalo mozzarella

A soft, fresh, tangy and creamy substitute for buffalo mozzarella perfect for caprese salads with tomatoes or atop a margherita pizza!
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Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 8 servings
Calories 60 kcal

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
Keyword mozzarella, vegan cheese
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