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A recipe very easy to make that will allow you to prepare a perfect surrogate for spun curd.
It will perfectly match your favourite vegan dishes!
To make this recipe, use VENTO Regular jar.
Preparation for 4 persons
Soak the cashew nuts with the organic psyllium in the water for two hours.
After two hours put them into the jar, together with lemon juice, salt and oregano.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
Blend at speed 50 for 40 seconds
While Vento is blending use the stirrer stick to tamp the mass towards the blades until you have one smooth mozzarella-dough
Now press STOP to end the blending.
Remove the mozzarella-dough from the jar and put it into lockable tins and put them in the fridge or in the freezer for about 1 hour.
After one hour take the mozzarella out of the fridge/freezer, cut it in slices, serve and enjoy!