Super Stretchy Vegan Mozzarella

Step 1

In a small bowl, whisk together the psyllium husk powder and the 6tsp water. Set aside to thicken.

Step 2

Soak your cashews in just boiled water for at least an hour. When soaked, drain and discard the water and transfer the cashews to the cup of a high speed blender along with all the remaining ingredients including the thickened psyllium husk.

Step 3

Blend on highest speed for at least a minute - make sure the cashews are completely smooth - no chunks or sandy grains.

Step 4

Transfer to a small saucepan and place over a medium low heat, whisking constantly. The liquid will start to thicken quite quickly. Keep going until the liquid is very thick and stringy and resembles fondue or melted stringy cheese - if you don't use a whisk your cheese may go quite lumpy - SO USE A WHISK! Remove from the heat.

Step 5

If using immediately, allow to cool for around 10 minutes before spooning onto toast or pizza or a pasta bake (however you’d use mozzarella). The cheese baked beautifully and melts wonderfully. Place under the grill or broiler for a few minutes and you’ll notice it browns really, really well.