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  • Kathi

Vegane Mozzarella

Tastes just as good as the original - completely plant-based!

Vegan Mozzarella

*this recipe contains advertising

Vegan cheese continues to be a big drawback in the supermarket. While there are some good varieties, most are coconut oil-based, making them real fat and calorie bombs with few nutrients.

This vegan mozzarella relies besides cashews on a true superfood: psyllium husks! Not only are they super healthy and offer many digestive benefits, but their powerful water-swelling properties also ensure the perfect consistency for our cheese loaf. Plus, they add quite a bit of bulk with very few calories. This mozzarella is perfect for all cold dishes, such as caprese or as a topping for bread. Even when heated, e.g. in a sandwich, it tastes very good, but it does not pull strings.

For 2 cheese loaves you need:

For the cheese:

  • 100g cashews + hot water to soak.

  • 2 tbsp. psyllium husks + 300 ml water

  • 150g soy yogurt, unsweetened

  • 2 tbsp. fresh lemon juice

  • 1 tbsp. yeast flakes

  • 1/2 tsp. garlic powder

  • 1 tsp. salt

  • 200ml water


  • 2 small round bowls (approx. 11 cm diameter)


  1. Soak 100g cashews in hot water for about 1 hour.

  2. Mix 2 tablespoons of psyllium husks with 300ml of water and let it swell for about 30 minutes, so that a solid mass is formed.

  3. Squeeze the lemon

  4. After soaking, wash the cashews thoroughly and put them in the blender with the psyllium husks, 150g soy yogurt, 2 tbsp. fresh lemon juice, 1 tbsp. yeast flakes, 1 tsp. salt, 1/2 tsp. garlic powder and 200ml fresh water and puree everything to a fine paste.

  5. Brush a large or two small bowls with a little oil, pour in the cheese mixture, smooth it out a bit and cover with plastic wrap.

  6. Leave the vegan mozzarella in the refrigerator for at least 3 hours and then turn it out of the mold.

  7. Afterwards you can use it as you like (e.g. for Caprese).

Guten Appetit!

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