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A quick and easy recipe for Raw Vegan Cashew Mozzarella.
This raw vegan Cashew Mozzarella is very easy and quick to make, requires only 4 ingredients and it comes pretty close to the traditional mozzarella cheese. It’s great in salads, in sandwiches and you can even put it on your pizza. I’m telling you guys, this cashew mozzarella is a game changer!
My raw vegan Cashew Mozzarella recipe has been a reader’s favorite for a long time. If you haven’t tried it yet, it’s time to do so now, because you are seriously missing out on vegan cheesy goodness!
Raw vegan CASHEW MOZZARELLA is simply genius!
This vegan mozzarella cheese has a perfect mozzarella taste and texture.
And it’s also:
- raw vegan
- dairy-free
- gluten-free
- healthy (especially compared to real mozzarella)
- cheesy
- perfectly resembling fresh mozzarella
- easy to make
- requiring only 4 ingredients to make
- made without agar agar
- very versatile to use
What to expect from this cheese…
- This raw vegan Cashew Mozzarella resembles a lot fresh, Italian mozzarella. Both in taste and texture.
- The taste is mild, milky, with a very little tang. The texture is soft, pillowy, and moist. The cheese can be sliced or torn into smaller pieces, just like the real cheese.
- You can use it for salads, in sandwiches, on pizza, or on top of pasta.
What NOT to expect from this recipe…
- This cheese is NOT an American style mozzarella! Don’t expect a hard, and shreddable cheese.
Sounds good? Then let’s make RAW VEGAN CASHEW MOZZARELLA!!!
Ingredients you need…
CASHEWS
Raw cashews are the base of this cheese. Cashews make this cheese both soft and creamy.
You can use whole or broken up cashews.
Make sure your cashews are raw (not roasted!!!) and soaked for at least 2 hours, or preferably overnight. If you plan to make this recipe last minute, cook the cashews for 15 minutes in boiling water or until they are soft and ‘puffed’.
PSYLLIUM HUSK
Psyllium husk is the magic ingredient that turns cashew paste into a gooey and stretchy mozzarella without using agar agar or other gelatinous ingredient.
It’s a dietary fiber that can suck up 10 times its weight in water. It’s not only super healthy, but also great in vegan baking and cooking to hold things together.
You can usually find psyllium husk in organic and health shops, or you can simply order it online.
For the best result use ground psyllium husk. You can buy it in powder form or grind it yourself in a coffee grinder.
The recipe works with whole psyllium husk as well though, it’s just not gonna be that firm. I’ll be honest….I’m often too lazy to grind my husk…
NUTRITIONAL YEAST
Nooch is gonna give your Cashew Mozzarella that slight but indispensable cheesy taste.
In case you want your mozzarella to be very white, don’t use a yellow, fortified nutritional yeast. Those types might make your cheese a little yellow or brown.
I wouldn’t recommend omitting the nutritional yeast, however some readers said they had success with reducing the amount, or omitting it completely. You might wanna reduce the amount of water with a few tablespoons then.
LEMON JUICE
Lemon juice will give a little tanginess and sharpness to your cheese. However you can reduce the amount if your stomach can’t handle lemon juice.
Vinegars, such as apple cider or white wine vinegar can be used as well.
MISO PASTE
Adding a little white miso paste will give a more complex salty flavor, and just a touch of umami here. You can omit it though, if you don’t have any.
Using brown or yellow miso works too, but your cheese will look less white.
SALT
A large pinch of salt is an absolute must for this recipe. Use about 1/4 teaspoon for a lower sodium version, or anything up to a whole teaspoon if you like things salty.
How to make Raw vegan CASHEW MOZZARELLA
Making Cashew Mozzarella is surprisingly easy!
1. You place the psyllium husk and water in a small bowl, and mix well together. Now set this aside, until it forms a thick and gel-like paste. It usually takes 1-2 hours.
2. Now you add cashews, lemon juice, nutritional yeast, miso paste, salt, and the thick psyllium husk gel to a blender or food processor, and process until a smooth paste forms. It can take a few minutes, depending on your kitchen appliances. Don’t give up, you might need to scrape down the sides every now and then, or even tamp it constantly.
3. Once you have a thick and creamy mozzarella paste, you simply transfer the mixture into small bowls, ramekins or silicon molds. Alternatively you can also pile the mixture in the middle of a cling film square, then gather the edges to shape it into a small ball.
4. You place the cheese in the fridge for at least an hour, or even best, overnight. That’s it. Your Cashew Mozzarella is ready to be removed from the mold, then sliced and enjoyed!
Nut-free version
If you want to avoid cashews, you can use sunflower seeds in this recipe as well. It’s not gonna be as creamy as with the cashews, but still very delicious (and a lot cheaper as well!)
Can I omit psyllium husk?
No, you can not omit psyllium husk in this recipe. If you are looking for a recipe without psyllium husk, I’d recommend you trying out this recipe from Miyoko Shinner.
Storing Raw vegan CASHEW MOZZARELLA
Simply store this cheese in the mold or ramekin you prepared it, or transfer it to an air-tight container.
Raw vegan Cashew Mozzarella is best served fresh, within 2-3 days of making, but it can last up to 5 days in the fridge.
Salt brine
You can make a salt brine for this cheese if you plan on keeping it a little longer or if you just want to add extra saltiness.
I’d suggest you using 2-3 teaspoons of salt for each cup of water.
Best tools for making vegan mozzarella
You’ll need a blender or a food processor for combining all ingredients. My Cuisinart food processor and my Vitamix blender work great for larger quantities, but for smaller batches I prefer using my Nutribullet. Click on the pictures for my favorite products:
Molds for the cheese
Any ramekin or ceramic bowl can work for this cheese. A silicone mold is also a great option. Choose one with round bottom to get a nicer mozzarella shape.
AWESOME RECREATIONS FROM YOU:
How to use Raw vegan CASHEW MOZZARELLA…
You can use this cheese pretty much like the real Italian fresh mozzarella cheese.
- CAPRESE SALAD – Slice your vegan mozzarella, and lay on a plate with plum tomato slices. Drizzle with olive oil and balsamic vinegar, and sprinkle with salt and pepper. Don’t forget about fresh basil either.
- GREEN SALAD – This mozzarella is also awesome torn on top of a simple green salad, especially with a little pesto sauce or a sweet balsamic vinaigrette.
- PIZZA – My raw vegan Cashew Mozzarella also works for pizza! It won’t melt like dairy cheese, but it’s gonna develop a lovely crust with a creamy inside, and the taste is gonna be perfect.
- SANDWICH – You can add this cheese to your favorite sandwiches, toasts, or wraps. It’s working especially great with grilled sandwiches.
- PASTA – A few slices or torn pieces of mozzarella is a great addition to any pasta dish as well.
- SNACK – Simply snack on this cheese! Serve it as part of a cheese platter, with some veggies sticks, on some crackers, or eat this just plain with a pinch of salt and pepper on top.
Check out some of my other cheese recipes:
- Vegan Tofu Feta Cheese
- Vegan Goat Cheese
- Simple Raw Cultured Cashew Cheese
- Walnut and Herb Vegan Cheese
- Basic Cashew Cheese with Herbs
- Baked Almond Feta
- Quick and Easy Vegan Fondue
- Cauliflower Cheese Sauce
Raw Vegan Cashew Mozzarella
- Total Time: 15 mins
- Yield: 3 mozzarella balls 1x
Ingredients
- 200 g/7 oz cashews, soak them overnight, if you don’t have a high speed blender
- 3 tbsp ground psyllium husk
- 3 tbsp nutritional yeast
- 1 lemon, juice
- 1 tsp white miso paste (optional)
- salt
Instructions
- Add psyllium husk to a bowl with 350 ml/12 oz water and mix well. Let it soak for at least an hour, until it’s very thick and gel-like.
- Add psyllium husk gel, cashews, nutritional yeast, lemon juice, miso paste (if using), and a large pinch of salt to a blender and blend until a thick and smooth paste forms.
- Transfer this mixture to 3 small glass or ceramic bowls* and place in the fridge for an hour or overnight.
- Remove cheese from the bowl. It should be thick and sliceable. Enjoy!
Notes
* You can use one large or many small dishes, just as you prefer your mozzarella. The cheese will set in the shape of the dish. If you don’t have a round bowl or jar, you can also wrap the cheese tightly in plastic wrap to form a round cheese ball.
- Prep Time: 15 mins
- Category: Snack
- Cuisine: Vegan
Well, you have outdone yourself lady!!! This is outstanding and I love that it’s just a handful of ingredients! Never cooked with psyllium husk but after seeing this, I think that’s about to change 🙂
Thank you, dear Anna <3
Hi there G Evi…
The psyllium husks works well with the cheese, remember I mentioned it re using it in my Feta Cheese recipe some months ago.. Some people call me Nuffy, and others call me Nancye, you might remember the comments I made, I hope so…
Tis recipe looks amazing and I will be making it, and I will tag you in Instagram when it’s made!! I’ve given you 5 stars before trying because I know all of your recipes, and they never cease to amaze me, you are just so talented…
Still reckon your site is the best Vegan site in the whole wide world of Vegan Food sites…
Love Nuffy xx
Hey Nuffy,
Of course I remember you, your comments always make my day, you are so nice! 🙂
I can’t wait to hear your feedback about this recipe as well, I really really hope you’ll like it!
Have a nice day ❤️
I made this cheese. Amazing.
Yay, really cool you liked it! 🙂
Hi! I tried this but mine looks a lot more yellow than yours- how did you get yours to be white? The nutritional yeast definitely made mine look yellow. Any tips?
Hey!
Is your nutritional yeast yellow?
I don’t know the reason why, but nutritional yeast in the US (and maybe other places as well?) are always strong yellow. Every brand of nooch they sell here in Germany (and most European countries) are white to beige in color. If you google ‘hefeflocken’ you can see what I mean.
With the nutritional yeast they sell here, it’s easy to make the cheese white. Unfortunately I can’t buy yellow nooch here, so I can’t experiment with it…no idea how to make the cheese white with that.
Can you buy a nutritional yeast that’s not yellow?
If you watch the video above, you can actually see that my nooch is the same color as the cashews – easy to keep the cheese white that way 😕
Same here, more yellow than in the photo, but the texture and flavor is great. When I did the Instagram, I used a filter to make it look a little whiter, like a foodie pro photog! Ha ha.
I’m wondering, what color was the nutritional yeast you were using… Is it the same as the one I use (you can see the color in the video above)
Well, you have definitely outdone yourself. I have never seen or heard cashew mozzarella cheese. I use psyllum husk here and there in my recipes to give gluten free dough its elasticity. Who knew that you can use in making cheese?
Thank you!
You see, I never bake, so I don’t know how to use psyllium husk in baking 😀
That’s a fun cashew ‘cheese’! The salad looks great, Evi.
Thanks, Angie!
I love this. I’ve never seen psyllium husk used this way (mind blown), will definitely try.
Thanks, Amber! 🙂
Oh you wonderful person! Just tried this recipe and it is FANTASTIC!! I am so pleased and will make it again and again. Thank you Evi!!
Wow, you are quick, Joanne! 😀
I’m so happy you liked the cheese, have a great day!
Can i use this on pizza? Does it melt?
Hi Mimi,
This one here doesn’t melt exactly like real mozzarella, but it browns and gets crispy when baked, so I think it’s lovely on pizza. I posted a photo once on IG, here you can see how it looks after baking.
Let me know if you try the recipe 🙂
Wow! this is really innovative, psyllium husks! The texture looks really well in the photos!
Thanks, Veronica 🙂
We enjoy this on pizza. It is amazing when used to cream blender soups. I keep a batch in the freezer for this purpose
So happy to hear you like it! I have never used it for soups, but it’s a great idea, thank you for sharing 🙂
I am loving your cashew cheese recipes. I didn’t know we cashew mozzarella existed. Thanks for this info. I will surely try this recipe.
Let me know how you liked it 😉
I have made a recipe using psyllium husk once when I was on the Low carb diet. But never heard about this recipe. Thanks Evi for sharing such a great recipe. 🙂
I actually only use psyllium husk for this cheese recipe, so I should definitely experiment a bit more with it 😉
Wow, that really looks like mozzarella!
Also, it tastes a lot like mozzarella 😛
You make it sound so easy! What a great alternative to mozzarella, it looks fantastic.
Thank you 🙂
Giving it a go today for tonights Vegan Pizza , will rate it later .
I’m really looking forward to hear how you liked it 😉
Very good! I just ate it with some toast and I loved it. Thanks Evi!
Hi Dana,
I’m so happy you liked it 🙂
Can you substitute the cashew to other nuts such as almongds? (No peanut for me)
Hi Daphne,
I’ve never tried this recipe using almonds before, but I think blanched almonds would work here too. It won’t taste the same, since the cashews have a much milder and neutral taste, but might be delicious too 😉
I have some other cheese recipes on the blog, that don’t use cashews, like this almond feta recipe. This one is one of my favourite almond recipes actually.
Let me know how it turned out!
Evi
Wow! Looks amazing? Does this melt like mozzarella?! 👀
Hi Krista,
This cheese doesn’t melt exactly like mozzarella, but it browns and gets lovely when baked. I haven’t tried cooking with it though, so I’m not sure about it, but it’s great on pizza for example. I posted a photo a few weeks ago on Instagram, here you can see how it looks after baking.
Let me know if you try the recipe 🙂
This is the best raw vegan mozzarella and the only one so far…So simple to make and has a wonderful texture!I have never made anything with psyllium husk before,but from now on I am definitely going to use it and experiment with it!Thank you so much for your great recipe,greenevi!
I am so so so happy to hear that, Marianna, it’s one of my favourite cheese recipes too! 🙂
I have to admit I also rarely ever used psyllium husk before, so I definitely have to experiment with it a bit more. It would be lovely to come up with other cheese recipes as well! Let me know how your experimenting goes, I’d love to hear what other recipes you create with it!
Hi, can’t wait to try this today! Do you know how long it lasts & should I store it in a special way? Thank you!
Hi!
I would say it should be good for 3-5 days in the fridge (probably longer?)…since it’s very quick to make I usually just make it fresh whenever I need it. And then when I have leftovers I simply store them in an airtight container.
Let me know how you liked the recipe, I hope it will turn out great 😉
Wow! Great recipe! Could psyllium husks be substituted with sth else? I never use them and can only find them in big packs where I live, so don’t feel like buying it. TIA
Hi Coralie,
Unfortunately psyllium husk is what gives this mozzarella its texture, so I don’t think there’s any substitution for it in this recipe.
However there are a few other recipes on the internet that use agar agar, tapioca or something similar, so you could probably try those 😉
Hello! How long does this keep for?
Never mind, I read the commment above. 🙂
😀
can you make mozzarella sticks with this? will it hold up in a deep fryer?
Hi Mike!
I’ve never tried it that way, so I’m not sure. But let me now if you experiment with it and if it works 😉
This is so delicious!! I made it last year and absolutely loved it
I’m just about to make it again, and have one question – would it work to blend the psyllium, water and cashews together to a thick milk consistency then wait for the pysllium to gel in that mix? Or would that not work? Just aware that it gives my blender a workout doing it the original way!!
Many thanks,
Becca
Hi Becca! I’m so glad to hear you liked the recipe.
Good question….I only ever used psyllium husk this way, I mean making a gel first then adding it to other ingredients. So I’m not sure if mixing all ingredients first would work the same way. However I sometimes do that with flaxseed or chia seed (where the recipe calls for flax or chia gel, I just skip that step and add seeds and water straight to the mix), so it might work here as well.
Let me know if you try the recipe that way, it would be really awesome and definitely a big help for our blenders 😉
Would Ground flax seed work instead of psyllium husk? I have psyllium capsules, but not powder. I use the ground flax in other recipes as a binder so just wondering. I don’t want to waste cashews by experimenting. Let me know your thoughts!
Hi Mike! I don’t think ground flax seed would work here, since psyllium husk has a stickier consistency, and that’s what helps binding. Plus I’m afraid that you could taste out the flax seed a lot…However, if you decide to experiment, let me know! I’m interested if it would work. 😉
This recipe overheated and broke my blender.
Oh, no! That’s horrible! I’m so sorry to hear that 🙁
Hello 🙂 would this work with substituting the cashews for walnuts?
Hi Emily,
I have never tried this recipe with walnuts, so I’m not sure. But let me know if you experiment with it, I’m really interested if it worked. 🙂
hello, i made this yesterday; simple, not a lot of ingredients, super easy! i used on my pizza, but not on top, but under the toppings, and it came out perfectly soft and cheesy! thanks for sharing! regards
Hi Conny,
I’m so happy to hear you liked the recipe 🙂
Fabulous!! Thank you for this amazing ingenious creation!
Thanks! I’m so happy you like it 🙂
Hi Evi,
This is an awesome recipe, I love this vegan mozzarella recipe. 🙂
I’ve also featured this in our website Green Thickies’ latest post, 10 Delicious Raw Vegan Cheese Recipes. Not the actual recipe, but only one image from here, a small quote and I have credited to you and linked back to this page.
I hope that is okay with you.
Thanks a lot 🙂
Katherine
Green Thickies
Hi Katherine,
Thank you so much for featuring the recipe! Love the roundup, just scheduled to share it on FB 😉
Hi, Can I use Flaxmeal instead of psyllium husk?
Hi there,
No, unfortunately flax won’t work the same way as psyllium husk here.
Hello! i just tryed but my mozzarella stay chued : (
what did i do wrong???
all the best
Camilla
Hi Camilla,
Sorry to hear it didn’t turn out well for you. 🙁
What was the problem? I’m not sure what chued means…
Hi,
Ours didn’t work either. Are there different kinds if psyllium husk?
It came out doughy and not as white. 🙁
Hi Brooke,
I’m so sorry to hear it didn’t work for you. I’m not really sure, if there are different psyllium husks in general, but as I checked now, it seems they often sell the whole seeds (whole or ground) as psyllium husk, however I only use the white outer husk, that looks something like this. Is the psyllium husk you used the same?
This recipe is genius! Thank you for creating it and getting it out there. I’ve made it several times now, including during a class held at my house. We used the cheese on a pizza, and everyone was pretty much blown away. Thank you!
Hi Dale,
I’m so happy to hear you like the recipe 🙂
And how cool that you even used it during a class!
Have a lovely day!
I have never made a cheese that was this easy and this awesome. I left out the nooch (because I don’t like it) and it was just perfect. Even my picky omni sister approved! Thank you for this game changer!
I’m so glad to read this, Katie! And also cool to know it works well without the nooch too 😉
Have a nice day 😘
THANK YOU, THANK YOU for this recipe! There are a lot of vegan mozzarella cheese recipes using agar agar, kappa carrageenan, Irish sea moss, etc., but this psyllium husk seems so much easier to work with and is raw vegan which I love!
I’m so glad you like the recipe 🙂
Hi 🙂 Do you use a specific brand of psyllium husk? Or do you have any recommendations in that regard? I’m thinking of trying the recipe, but I’ve never even heard of psyllium husk before lol
Hi! I bought mine years ago in bulk, so unfortunately I have no idea what brand it was originally. But I remember I bought once the Alnatura one (it’s a big organic supermarket chain here in Germany), and that one worked well. But I think the brand luckily doesn’t matter with psyllium husk, so you can use whatever brand you can get your hands on.
Let me know if you try the recipe and how it worked! 🙂
Just to be clear- are we using 3 Tablespoons or 3 teaspoons of the psyllium and the nutritional yeast? I did 3 T of both and my recipe did not set up as expected, way too gelatinous. Before I try again I wanted to check to see if I was reading it wrong. Also, are we discarding the soaking water for the cashews?
Hi!
Yes, I use 3 tablespoons of both psyllium husk and nutritional yeast here. And the soaking water is discarded here.
Did your psyllium gel get very thick before adding it to the blender with the other ingredients? It’s best to wait until it’s very-very thick, otherwise the end result can be more runny.
I can’t believe how great this is on pizza! Really hits the spot and is miles better than any store bought vegan cheese.
I’m really happy you liked this mozzarella, Janie 🙂
Hi thank you, made this and it worked out fine. Trying to add to my nutrient tracker — how many ounces or cups or tablespoons total when complete? I forgot to check before I divided it up and ate some.
Hi Beth,
I don’t know the exact amount of the finished cheese. However if you use a site or app like Cronometer you can add the ingredients there individually. 🙂
I have a question about the psyllium husks. I know your recipe states ground psyllium husks. Is this the same as powder? Do you buy it in capsules or bulk?
Hi Susan,
I normally buy psyllium husk in bulk, then grind it myself. I am not fully sure about psyllium husk powder, but I assume it’s 100% psyllium husk that’s already ground.
BTW I recently made this recipe 3 times, and I forgot each time to grind the psyllium husk, but it still worked well. So I think you can totally skip that part actually 😀
Hey there!
Loving this recipe. Made it a few hours ago and just now noticed that you mentioned to use ground psyllium husk. ( I used while flakes)
& the consistency came out great from the blender but it’s been three hours and I see its created its shape but it’s still not thick enough like yours.
Should I continue to wait longer?
Would love some guidance.
Thank you!
Hi! The amount of water in the recipe is for ground psyllium husk, when using whole you need a tiny bit more (around 3.5-4 tablespoons, instead of just 3).
However most likely it will also get thicker with just 3 tablespoons. Probably it’s best to let it set in the fridge a little longer, and then try to slice it. It’s not gonna be a firm cheese, it’s like buffalo mozzarella.
If nothing works and the cheese won’t thicken at all, you can still try to save it by using it for baking for example. Just spoon some of the cheese on a pizza or flatbread, or on top of lasagne.
Fingers crossed, let me know how it turned out at the end!
So it’s been a day now.
Personally, I love the flavor.
I’ve been adding It to meals and it’s great.
It’s thick enough to slice but not enough to hold its shape once you grab the part you cut.
The picture you posted up above shows that it has some firmness to it.
Will be making again and next time I’ll ground the psyllium husk.
It can only get better from here!
Thank you for responding!!
& I’ll keep you updated
Lots of love,
Ana Carolina
Looking forward to hear how the next batch will work 😉
This was so delicious! I have a new vegan staple- thanks!
I’m so glad you like the recipe, Anna 🙂
Hi! Looking forward to try this recipe. Do you think I could use raw cashewnut paste in stead of whole cashews?
Hi Eva,
I have never tried it that way, but I guess it could work too. I can’t tell you the exact ratios though, so you probably have to experiment with this a little.
Let me know if you try the recipe with cashew paste, would love to hear how it works!
Hi 🙂
I just made this vegan mozzarella. It looks fantastic so fare. It‘s in my fridge right now.
But I got a question. How long can it stay in the fridge?
And is it possible to freeze it?
Thank you for the great recipe 🙂
Hi Deborah,
I hope the mozzarella came out delicious! 😛
The cheese should keep at least 3-4 days in the fridge, though in my opinion it’s best when fresh. Never tried freezing it, so no idea if that works.
But let me know if you try it, I’d like to hear how the cheese is after freezing 😉
This cheese is truly life changing! My husband even loved it <3 THANK YOU SO MUCH !
I’m so glad to hear it 🙂
I’m no stranger to vegan cheese making so I expected to make this pretty easily. It was not. I think I burnt out my Vitamix trying to get it to mix. The psyllium husk just twirled around in the blender with the cashews getting kinds chopped up around it. I added about a cup extra water to get it to mix but now, of course, it won’t set up. What blender did you use? Did you have to tamp it down or anything? Would you recommend using a food processor? I just can’t figure out where I went wrong! I so badly wanted to make a beautiful salad like your pics!
Hi Kristall,
In my opinion a small blender like a Nutribullet works best here (as you can see in my video), I can blend this amount all together pretty quickly, no scraping needed.
I remember I made this cheese several times with larger blenders or food processors as well, and it was a bit more difficult to get everything together, but always worked at the end. Probably you’ll need to scrape down the sides more often or tamp it constantly.
However sometimes it’s easier to simply double or triple the recipe, if you only have a very large blender. That way the blender is more full and you won’t have that weird psyllium situation in the middle.
I really hope your Vitamix is still running and the recipe will work out next time! Let me know how it turns out 🙂
Where is the video? I don’t see it here.
Hey Linda,
There’s an Instagram video inserted between the sentences “It’s just delicious and I hope you’ll like it too!” and “Check out some of my other cheese recipes:”. Or if you can’t find it, here is the direct link to the IG video 😊
Help, please! I made the vegan mozzarella with a commercial measurement tablespoon but the odour and taste of the cheese was very pungent due to the nutritional yeast and i can barely sniff it, let far taste it. :*-(
Maybe i need to reduce the amount of nutritional yeast…
Any advice as to how i can fix it, or what i need to change if i need to start over?
Hey,
I hope this answer doesn’t come too late.
You could try doubling the recipe, without adding the extra tablespoons of nutritional yeast.
And next time maybe reduce the amount, or omit it completely? I actually often use 4-5-6 tablespoons of nutritional yeast for this recipe, but I’m a huge fan of it, so for me the more is always the better.
I hope the recipe will work out somehow at the end 🙂
BTW just to make sure, you used nutritional yeast, right? Not brewers yeast, or instant yeast? What brand was it?
Yes, i used nutritional yeast flakes. Thanks, I’ll try making it without nutritional yeast next time.
You might need to use a little less liquid though, or a tiny bit more cashews, so that the wet-dry ratio still works.
Let me know how it turned out! Fingers crossed it’s gonna be better 😉
My fav cheese for pizza 😝
I’m glad you like it 🙂
I have recently been leaving processed vegan cheese at the grocery store. This recipe is perfect for me. It taste so good. I just have one question. Why is my cheese brown? I know it’s because of the psyllium husk powder but yours is white. Is there a special psyllium husk that I should be buying?
Hi Patrice,
I’m glad you liked the recipe! 🙂
Do you use whole psyllium seeds or just the husk? The seeds are brown, but the husk is actually white and will help keeping your cheese white. Also, if you use a darker miso, or a yellowish nutritional yeast, your cheese can be a more yellow or brown.
There is a video of the recipe in the post, there you can see what ingredients I use. If you use the exact same ingredients, I have no idea why yours is brown 😅
My psyllium mixture was so thick it wouldn’t blend in my Vitamix. What did I do wrong?
Hey Debbie,
The mixture is really thick, so I always have to use my Vitamix tamper, otherwise things don’t get blended. If you have a large Vitamix, you might want to double the recipe, so it can work easier. Or use something small like a Nutribullet.
hey, just to let you know that miso isn’t raw.
It’s based on legumes, that must be cooked.
Hey Vale, thanks for the info!