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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
  • 30 ml Lemon juice
  • a pintch of Salt
  • a pintch of Oregano
  • 10 gr Organic Psyllium husks
  • 175 gr Cashew
Preparation for 4 persons step
1
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.
step
2
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.
step
3
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.
step
4
After one hour take the mozzarella out of the fridge/freezer, cut it in slices, serve and enjoy!
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