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Vegan mozzarella Rating average       PreviewIngredientsPreparation
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0 1 Easy 33.5 Kcal Recipe card 180 Minutes

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.

Johanna Bertram
Ingredients for 4 persons
  • 400 ml Water
  • 10 gr Organic Psyllium husks
  • 30 ml Lemon juice
  • 175 gr Cashew
  • a pintch of Salt
  • a pintch of Oregano
Preparation for 4 persons step
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.
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!
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