Cultured cashew mozzarella – Vegan Eat
Creamy mozzarella which works as well cold on a caprese salad as it does melted on pizza or as mozzarella sticks.
Ingredients
- 75 g Soaked cashews
- 475 ml Water
- ½ tbsp Acidophilus powder
- 1 tbsp Soybean lecithin powder
- 575 ml Cultured cashew milk (basically all the milk you made)
- 175 ml Melted refined coconut oil
- 140 g Tapioca flour
- 1.50 tbsp Carrageenan kappa
- ½ tbsp Salt
- ⅓ tsp Lactic acid powder
- Plus immersion blender, clingfilm and brine
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