Low-Carb Vegan Mozzerella

This recipe was inspired by this excellent Green Envi recipe– I had never heard of using psyllium husk in place of tapioca before, but it’s a low-carb miracle!   

  • 1 cup of cashews
  • 2 Tablespoons of psyllium husk
  • 2 Tablespoons of nutritional yeast
  • 1 Tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1-2 drops of liquid smoke

Soak the cashews overnight– or pour boiling water over them and wait approximately 2 hours– until the cashews have almost doubled in size.

At the same time, soak the psyllium husk in 1 cup of water. In less than an hour, it will turn into a thick, nearly-solid gel.

Put all of the ingredients in a blender, or use an immersion blender in a bowl. Puree until everything is completely mixed and you have a nice, thick, cheezy glop.

You can refrigerate this until it’s solid or just smear it on top of your food. You can also cook it directly on the food– it won’t melt, but it will get warm and soft. I like to use this on low-carb veto eggplant parmesan– & that recipe is on its way.

 

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I could’ve waited until the cheese was sliceable and camera-ready but I was too hungry.

 

 

 

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