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.
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!
1 2/3 cups water
2 tablespoons psyllium powder
2 tablespoons lemon juice
1/2 teaspoon salt
Cover the cashews with water. Let the nuts soak for at least 6 hours.
Put the psyllium powder with the 1 + 2/3 cups of water in a bowl and let it soak for two hours, until it has a gelatinous consistency.
Drain the cashews and add them along with the soaked psyllium, lemon juice, and salt in a high-speed blender. Blend on high until the mixture is super smooth and creamy.
Pour into a 2-3 cup bowl and put it in the fridge for 4 hours or overnight.
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