Our customer Ursula M. makes this delicious vegan mozzarella using ground cashew nuts from gebana Burkina Faso.
- Put the cashew nuts, water, lemon juice and salt into a blender and mix for one minute.
- Add the psyllium husks. Wait for around one minute and then mix again for a further one to two minutes.
- Transfer the mixture into a small bowl. Leave to cool in the refrigerator for at least one hour.
Ursula found the recipe online. Her personal tip: “This mixture can also be used as a basis for sweet desserts with fruits, like delicious raspberry pudding. It always works well!”