I have to admit I had not heard of this one special thing to add to your vegan cheese mixture.
When cutting back on processed animal foods, quitting cheese is often the hurdle that most people struggle with. We’ve all heard (or said) “but I could never give up cheese” before, and we understand why it’s so difficult.
pizza, grilled cheese, calzones, and other wonderfully cheesy creations? But here’s the thing: even if you decide to cut back on dairy, you don’t have to break up with cheese.
This melty vegan “cheese” will save you from a sad, grilled cheese-less life after dairy.
…And hello, you can also use it to make vegan Caprese salad. Dream. Come. True.
You’re probably thinking that you need to be a master chef (or biomedical engineer) to successfully make this — but it’s actually ridiculously easy. All you need is raw cashews, water, lemon juice, salt, and one magic ingredient: psyllium husk, a form of fiber made from the Plantago ovata plant. Once you’ve got the goods, just blend soaked cashews with psyllium that’s been mixed with water and all the other ingredients, then refrigerate it. Yes, it’s that easy!
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