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