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–+ servings

Vegan Caprese with Psyllium Husks Mozzarella

Portionen: 2
Preis pro Portion: 1,00 €

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Psyllium Husks Mozzarella

  • 3 tbsp ground psyllium husks, equivalent to 15 g
  • 150 ml water
  • 60 g cashews
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast flakes
  • 1 pinch salt

Other

  • 2 tomatoes
  • 1 bunch basil
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt + pepper

Zubereitung

  • Mix the psyllium husks with the water in a bowl with a spoon. The mass gradually thickens and takes on a slimy consistency. You should let it thicken for at least 1 hour. Meanwhile soak the cashews in hot water.
  • Drain the cashews, collecting the cashew water. Puree the cashews with at least 2 tablespoons of cashew water, lemon juice, yeast flakes and salt until they become smooth. Finally add the psyllium husks and blend everything with the mixer until smooth.
  • Put the vegan mozzarella in a mold and let it set in the refrigerator for at least 2 hours, or better overnight.
  • Cut tomatoes and vegan mozzarella into thin slices and season with salt and pepper. Pour vinegar and oil over it and serve with basil leaves.

Notes

The specified amount of water refers to a rather firm mozzarella, which in its raw state comes close to the original. If you want to use the mozzarella for gratinating, you can use a little more water so that the vegan mozzarella has a creamy consistency and is easier to spread.