This is an absolute game-changer vegan mozzarella recipe, it is super easy to make, stretchy, gooey, and delicious, I hope you are as excited as I am for finding how to make this! Psyllium husks and sunflower seeds are the base of this recipe!

Into vegan cheese? check all our recipes here!

Uses for psyllium husks

Psyllium is a form of fiber made from the husks of the Plantago ovata seeds. They can be used to make a diverse range of vegan “gelatinous” recipes, from desserts, to, yes, cheese! If you mix a teaspoon in water, it will eventually become coloidal, making it very useful for vegans.

Side effects of psyllium husks

It is generally safe to eat, but it can have some side effects:

• Abdominal pain
• Diarrhea
• Gas
• Loose stools
• Frequent bowel movements

Benefits of psyllium husks

• Improves digestive health
• Helps with heart issues (helps to reduce cholesterol)
• Aids weight loss
• Can help with glycemic balance

For more information on the benefits and side effects, check this post from Healthline.

Where can you buy psyllium husks?

This depends a lot on where you live! You are very likely able to buy it from Amazon, or if you live in the UK (like me!) get it from shops like Planet Organic. Psyllium husks are cheap, around £ 5 for a bag that can last for many, many batches of vegan mozzarella!

Note: I am using psyllium husks, not psyllium husks powder, the powder is more powerful, so you would need less, but I haven’t tried with this, so at the moment, I don’t know the quantities!

Let’s make vegan mozzarella cheese!

Get your ingredients:

1 cup sunflower seeds
2 tbsp Psyllium husks
1 tbsp Apple cider vinegar
1 tbsp Lemon juice
1 teaspoon Himalayan salt
1 teaspoon Garlic powder (or a minced clove of garlic) Optional
1 teaspoon Black pepper Optional
5 g Fresh oregano leaves Optional
400 ml Boiling water

Put the sunflower seeds to boil with water for about 20 minutes, or soak them overnight (this second method is preferred, it will leave them softer)

If you don’t have a super powerful blender, the key to make the cheese more smooth is to remove some of the seeds shells. They’ll come out to the center of the pot while you boil them, so you can remove them with a wooden spoon

While the seeds are boiling, add 400ml (1 3/5 cup) of boiling water in a bowl and add the 2 tablespoons of psyllium husk and let it rest for about 15 minutes (basically… while seeds are boiling!)

After boiling the seeds, you can cool them down to prepare them for the blender by putting them in a strainer and running cold water over them

Add the sunflower seeds, the garlic powder, apple cider vinegar, lemon juice, salt, pepper and oregano leaves to the blender. Note: If you have a Nutri Ninja blender like me lol I discovered that the bullet blender yields much smoother results! so use that one if you can

Blend at low speed for about 10 seconds, then use a rubber spatula to integrate everything well. Blend again for 2 minutes at high speed to integrate well. Note that you may need to add some water at this point in order for the blender to blend properly

Add half of the psyllium husk with water mix (now it should be a jelly solid thing!) to the blender and blend for about 2 minutes at high speed until it is well integrated!

Add the remaining psyllium husk with water and blend at high for another 2 minutes. It should be very smooth! like in the picture!

Transfer to a bowl and to make the block smooth, press a bit with a rubber spatula

Put the bowl in the freezer for about 20 minutes, or in the fridge for about 30-40 minutes

Enjoy with pasta, pizza, or anything you normally use mozzarella for!

We hope you love this recipe as much as we do , it’s:

• Stretchy
• Gooey
• Melty
• Absolutely fabulous on pizza, pasta, as a side with veggies, fruits or anything else
• Super delicious and customizable! Nothing like the vegan cheese you buy in stores!
• No cashew cheese!
• Cheap vegan cheese
• It goes great with a Mexican vegan steak!
• Very healthy and requires no flour, no starch!
• WFPB (whole foods plant-based) whole30 and paleo diet compliant!

Did you Like this recipe? make sure you check our easy pasta sauce!. If you are looking for more ideas to use psyllium husks, try our vegan flan recipe as well!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Easy and stretchy vegan mozzarella cheese!

The most delicious, stretchy, healthy and easy to make vegan mozzarella!

Course Side Dish

Cuisine International

Keyword Mozzarella, Plant based, Vegan cheese

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting time 20 minutes minutes

Total Time 55 minutes minutes

Servings 7 people

Calories 120kcal

Cost 6

Equipment

• High speed blender

Ingredients

• 1 cup Sunflower seeds
• 2 tbsp Psyllium husks
• 1 tbsp Apple cider vinegar
• 1 tbsp Lemon juice
• 1 teaspoon Himalayan salt
• 1 teaspoon Garlic powder (or a minced clove of garlic) Optional
• 1 teaspoon Black pepper Optional
• 1 teaspoon Fresh oregano leaves Optional
• 1.5 cups Boiling water

Instructions

• Put the sunflower seeds to boil for 20 minutes, check them periodically so they don't run out of water! Note: if you have time, it is better to soak them overnight in a big pot, it will make it easier and the result will be smoother
  
• The key to make it a bit smoother, is to remove some of the seed shells. they'll come out at the center of the boiling pot, so just remove them with a wooden spoon. If you soak them, the shells will also come to the surface of the pot, so just remove the water and the shells when draining them
• Put the 400ml of boiling water in a bowl, and mix the 2 tablespoons of psyllium husks. Mix it well with a spoon, and let it to rest for about 30 minutes
  
• Once the seeds are ready, remove the water and cool them using cold water
  
• Add the sunflower seeds, garlic powder, apple cider vinegar, lemon juice, salt, pepper and oregano leaves to the blender
  
• Blend at low speed first for about 10 seconds, then integrate everything with a rubber spatula. Blend again for 2 minutes at high speed to integrate everything very well
• Add half of the psyllium husks mixed with water to the blender, and blend for another 2 minutes at high speed. Everything needs to be very well integrated, if not, blend again until it looks very smooth.
  
• Add the remaining contents of the psyllium husks mixed with water to the blender, and blend at high speed for other 2 minutes. Look at how amazing it looks now!
  
• Transfer to a bowl, and to make the block smooth, press a bit with a rubber spatula from the top of the bowl
  
• Put the bowl in the freezer for about 20 minutes
• Enjoy with fruit, pasta, pizza, it can melt very well! and it tastes amazing! If you leave it for another day, the flavor is stronger and it gets a bit mode solid!
  

Video

https://youtu.be/SBP7-MZ6vHU

Notes

• You will get smoother results if you soak the sunflower seeds overnight with plenty of water. Also try to remove the shells coming on the top if you use this method
• Using sunflower seeds makes this recipe absolutely cheap and very delicious! however it is not completely smooth, so if you don’t like that texture, I suggest that you try with cashews
• You can make it even easier by using cashew butter, mixed with water. You would use 100g of cashew butter + 50 ml of water to replace the soaked sunflower seeds
• This ends up super stretchy and easy to melt! it really is a game changer for those looking for a mozzarella cheese
• Also, it won’t taste like mozzarella, but it will have a similar consistency, and also, I really believe it triggers the same tasting emotions that mozzarella cheese do, give it a try with your favorite wine and other sides or add it to your pizza/pasta and let me know what you think!
• It keeps well in the fridge for about a week, I haven’t tried to freeze it, because I finish it in 3-4 days!
• I really like it with garlic powder pepper and oregano leaves, this is where you get creative and use whatever flavour you want to put into the cheese
• I noted that using a bullet blender gives smoother results! so if you have a bullet but high-speed blender, then you may get better results

The post Easy and stretchy vegan mozzarella cheese! appeared first on Natural goodness | Fuss free recipes everyone can make.

As a kid, my mom always made an easy and delicious homemade tomato sauce from scratch. No cans, no tomato paste, only fresh ingredients and tons of love This easy pasta sauce recipe is made by simmering tomatoes until they become a sauce, and combining them with other ingredients, feel free to use roasted tomatoes instead!

I made this sauce as an excuse to make delicious pasta and combine with my vegan stretchy mozzarella recipe! it was super yummy!

Let’s make pasta sauce!

First, get your ingredients:

• 10 Medium sized tomatoes
• 2 Medium sized onions
• 2 Garlic cloves
• 5 g Fresh oregano leaves Basically the leaves of 3 big stems of oregano. Feel free to replace with basil
• 1 teaspoon Salt
• 400 ml Boiling water
• 2 tbsp Olive oil Optional
• 1 teaspoon Coarse pepper Optional

Preheat a pot (or saucepan if you don’t have a pot) on high temperature
Mince the garlic, or substitute with 1 teaspoon of garlic powder

Add 150ml of boiling water to the saucepan, as you cook this sauce, you’ll have to add water little by little, since we are not using the oil, the pan should always have enough boiling water, so it does not burn the tomatoes and the rest of the ingredients

And then add the garlic and leave it for about 1 minute

Add the onion to the saucepan and add a little bit of water if it already consumed. Leave this to simmer for about 2 minutes

Meanwhile, dice the tomatoes in pieces of around 2.5 cm (1 inch). Don’t get too crazy measuring, but they should be relatively small. Note: I like to use the whole tomato, however! many chefs recommend removing the seeds because it might make the sauce a bit bitter

Add the tomatoes and then add more water to continue the cooking in simmering

Add only the leaves of the oregano to the saucepan. If you want to include the pepper, add it at this point, as well

At this point, use a turner to move the sauce every minute or so. Once the tomatoes start to become a sauce, you should use a pestle to mash the tomatoes and make them more “sauce-like”

Continue this process for another 10 minutes until it looks like this

Add the olive oil once the sauce is done, this will accentuate the flavour in the sauce! that’s why I prefer to add it as the last step.


Enjoy!

What are tomatoes good for?

• Getting more lycopene which is a component that fights depression, heart disease, and cancer
• Antioxidant contents (especially tomato juice)
• Combined with healthy fats, it increases the absorption of phytonutrients

For detailed information, go to the nutrition facts page!

Is olive oil good for you?

Scientific research has not shown a significant benefit from eating olive oil. That’s why I put it as an optional ingredient. You can see it as empty calories in comparison with eating whole foods (olives!). If you want to read more about olive oil, I suggest you follow this link from nutrition facts.

We hope you love this recipe as much as we do , it’s:

• A delicious and easy homemade recipe for an easy pasta sauce, it works great on pizza as well!
• Whole foods and whole30 compliant (if you skip the oil, and salt, of course!)
• Your easy answer to how do you make spaghetti sauce from scratch?
• Freezer friendly!
• Ideal to make in batches for parties with your friends
• Customizable!
• Use it with tofu scramble for a delicious breakfast!
• Or with a delicious pizza as we did for dinner, yesterday!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Easy pasta sauce

Delicious homemade whole food fresh tomatoes sauce for that amazing pasta or pizza!

Course Side Dish

Cuisine International, Italian

Keyword tomato sauce, Vegan, Whole30, wholefoods

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 70kcal

Cost 10

Ingredients

• 10 Medium sized tomatoes
• 2 Medium sized onions
• 2 Garlic cloves
• 5 g Fresh oregano leaves Basically the leaves of 3 big stems of oregano. Feel free to replace with basil
• 1 teaspoon Salt
• 400 ml Boiling water
• 2 tbsp Olive oil Optional
• 1 teaspoon Coarse pepper Optional

Instructions

• Make sure you got all the ingredients
  
• Preheat a pot (or saucepan if you don't have a pot) on high temperature
• Mince the garlic, or substitute with 1 teaspoon of garlic powder
• Add 150ml of boiling water to the saucepan, as you cook this sauce, you'll have to add water little by little, since we are not using the oil, the pan should always have enough boiling water, so it does not burn the tomatoes and the rest of the ingredients
  
• and then add the garlic and leave it for about 1 minute
• Dice the onion in small pieces
• Add the onion to the saucepan and add a little bit of water if it already consumed. Leave this to simmer for about 2 minutes
• Meanwhile, dice the tomatoes in pieces of around 2.5 cm (1 inch). Don't get too crazy measuring, but they should be relatively small. Note: I like to use the whole tomato, however! many chefs recommend to remove the seeds because it might make the sauce a bit bitter
• Add the tomatoes and then add more water to continue the cooking in simmering
• Add only the leaves of the oregano to the saucepan. If you want to include the pepper, add it at this point, as well
• At this point, use a turner to move the sauce every minute or so. Once the tomatoes start to become a sauce, you should use a pestle to mash the tomatoes and make them more "sauce like"
• Continue this process for another 10 minutes until it looks like this
  
• Add the olive oil once the sauce is done, this will accentuate the flavour in the sauce! that's why I prefer to add it as the last step
• Enjoy with your favorite pizza or pasta
  

Video

https://youtu.be/kGwtccezmwo

Notes

• Try it without oil first! I was surprised of how amazing and easy to make this sauce is. Remember that oil is mainly empty calories (yes, even from olive oil)
• Use it for your favorite pastas and pizza recipes
• This is an amazing sauce for Italian recipes
• Roasted tomatoes would also work for this recipe very well!
• Calories are without oil!
• If you make it in a pot, it will make it easier as the heat is not escaping easily

The post Easy pasta sauce appeared first on Natural goodness | Fuss free recipes everyone can make.

Agua de jamaica is a very popular drink in Mexico. I added a little twist by making it more concentrated and mixing with sparkling water! This is a recipe for how to make hibiscus sparkling water.

What is jamaica drink?

A lot of people that try “agua de Jamaica” tend to ask this question :), this is nothing but hibiscus water. It is a tea created using hibiscus petals.

Hibiscus benefits

As outlined in this article from Healthline:

• Has many antioxidants
• May help lower blood pressure
• May help lower blood fat
• May help boost liver health
• Can Promote weight loss
• May prevent cancer
• Fights bacteria
• It is delicious

Ideas for how to use it

• Summer drinks for a special gathering!
• With some mezcal or any spirit of your preference
• Combined with a delicious Mexican recipe, like the vegan steak

Is good to know that Hibiscus is

• Caffeine-free
• Low calorie
• Can be used in the whole30 plan/recipes
• Paleo diet/recipe compliant

Now the recipe!

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Sparkling hibiscus water

Delicious agua de jamaica espumosa

Course Drinks

Cuisine Mexican inspired

Keyword Jamaica, Sparkling

Prep Time 2 minutes minutes

Cook Time 30 minutes minutes

Resting time 30 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 4 People

Calories 30kcal

Cost 2

Ingredients

• 40 g Jamaica flowers (or twice as much as you would normally put for 1 liter of jamaica water)
• 750 ml Water
• 500 ml Sparkling water
• Stevia for sweetening Optional

Instructions

• Rinse thoroughly the flowers
• Put them to boil for about 30 minutes (or leave them in cold water for 1 night)
• Let them cool down
• Put the concentrated jamaica water in the fridge
• Mix with the sparkling water

Notes

• Calories are as always approximate, depends a lot on how much jamaica you actually put
• This needs to be concentrated jamaica water, so I have put twice as much jamaica flowers as I would normally put to make the drink
• The concentrated hibiscus water will last for about a week. Don’t mix it with the sparkling water until you are actually consuming it
• Instead of boiling the flowers, you can let them to infuse the water at room temperature to reduce acidity

The post Sparkling hibiscus water appeared first on Natural goodness | Fuss free recipes everyone can make.

Are you looking for the perfect Superbowl snack? This is a delicious low-calorie queso dip that will help you if you are looking for something tasty and very low in calories

Into vegan cheese? check all our vegan cheese here!

Aubergines turned out to be a great substitute for cashews or pumpkin seeds when you are making these dips. They still make you feel very full, but with very few calories, one medium-sized aubergine has only 110 calories! If you are interested in more details about aubergines (eggplant) read this thorough article by Healthline.

If you are not looking to cut down in calories, you can also try this pumpkin seed queso that is also delicious!

This recipe is

• Spicy
• A great snack
• Cheesy
• Feels very Mexican
• Can be adapted to whole30/paleo diets

Now I leave you with the recipe:

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Low calorie vegan queso dip

Delicious vegan queso chipotle dip, ideal for your Superbowl nights, or for meeting with friends while cutting a lot of calories!

Course Dip, Snack

Cuisine International

Keyword Mexican Vegan, Plant based, Queso dip, Vegan

Prep Time 25 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 80kcal

Cost 5

Equipment

• Blender

Ingredients

• 2 Medium-sized aubergines (eggplant)
• 1 teaspoon Vegan stock powder (bouillon) Make your own from vegetable scrapes for making it whole30 compliant
• 1 teaspoon Chipotle flakes Use a fresh chipotle for making it whole30 compliant
• 1/3 teaspoon Garlic powder (or 1 medium garlic clove roasted) Use the garlic clove to make it whole30 compliant
• 1/2 Cup Warm water Not boiling!
• 1 teaspoon Yeast flakes Optional
• 2 teaspoon Olive oil Optional (substitute with 1/4 cup of water for making it whole30 compliant)

Instructions

• Cut the aubergines in circles
  
• Add the oil to the pan and the aubergines. Roast until they are golden brown
  
• Remove the skin of the aubergines (eggplants) and let them to cool down for 5 minutes
• Add the aubergines, bouillon, chipotle flakes, garlic powder, yeast flakes and water in the blender
  
• Blend for about 1 minute, add more water, little by little if it turns difficult to blend
• Enjoy immediately with your favorite totopos!
  

Video

https://youtu.be/fJgwLiRV1is

Notes

• Calories are approximate, it depends on how much you eat, and it does not include the totopos! I still think this is a great dip if you are cutting on calories!
• I recommend eating this immediately. You can keep it in the fridge for about a week, but it will turn a bit “gelatinous” so you may need to blend it again, or heat it at low strength in the microwave.
• This is very light in calories! aubergines give it the perfect texture!
• If you are looking for a seed based queso, try our recipe with pumpkin seeds.

The post Low-calorie vegan queso dip appeared first on Natural goodness | Fuss free recipes everyone can make.