VEGAN MOZZARELLA CHEESE


  • Half a glass of raw cashews
  • 1 glass of water
  • 1 tablespoon tapioca flour
  • 1 tablespoon white vinegar
  • 1 teaspoon of salt

For the brine;

  • 1 glass of water
  • 1 teaspoon pickling salt


First, take the water and pickling salt in a small jar and mix them well.

Then put tapioca flour, cashews, water, salt and vinegar into the food processor and pulse until it reaches a consistency.

Pour the resulting mixture into the sauce pot. Cook over medium heat, stirring constantly, until it reaches a thick consistency.

With the help of two teaspoons, transfer the small piece from spoon to spoon, roll it and throw it into the brine you have prepared.

Coat the entire mixture in the pot with the brine in this way.

You can then remove all the cheese from the brine.

ENJOY YOUR MEAL


Note: It is possible to consume cheese directly this way. However, you can wrap it with stretch film and store it in the refrigerator for a few days. It is possible to consume cheese directly this way. However, you can wrap it with stretch film and store it in the refrigerator for a few days. If you want to keep it longer, you need to freeze it.

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