The Nutramilk Blogazine
In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
Images and recipe by Alphafoodie
*Servings 4 medium-sized balls
INGREDIENTS
-
1 cup activated cashew nuts
- 1 cup filtered water (separated into two 1/2 cups)
- 2 tbsp juice of one medium size lemon
- 1 Tbsp Psyllium husk flakes
- 2 Tbsp tapioca starch
- 1/4 cup unflavored coconut oil
- 2 Tbsp nutritional yeast
- 1 Tbsp salt
INSTRUCTIONS
- To begin this recipe soak the cashews in filtered water overnight (or for at least 6 hours). Alternatively, soak the cashews in hot water for 30 minutes. Once the cashews have soaked, then rinse them thoroughly.
- Mix the psyllium husk flakes, water (1/2 cup) and lemon juice and leave to rest for approximately 10 minutes, while you prepare the rest of the recipe.
- Add the remaining ingredients into the Nutramilk processor and blend until you get a smooth consistency. Season and taste, using extra salt if needed.
- Add the psyllium husk mixture into the Nutramilk processor and mix again for about 10 seconds to incorporate the ingredients thoroughly.
- Place the mixture in a glass round bowl and refrigerate for about 2 hours. Now, your mozzarella is ready. Tip the bowl upside down to release the cheese and enjoy. Alternatively, pour the mixture into silicone moulds and leave to set in the fridge.
- Transfer these to an airtight container in the fridge and portion is out as and when needed. It can be stored in the fridge for a week or the freezer for a month.
See all the secrets and tips for the recipe here! https://www.alphafoodie.com/easy-vegan-mozzarella-cheese/
