Cashew mozzarella for pizza
Source of plant protein and healthy fats, cashew mozzarella has a creamy texture and delicate flavor, perfectly complementing dishes in vegan cuisine and keto diets.
Soak the cashews (500 g) in advance for a few hours or overnight. Then rinse, pour boiling water over them, and drain in a sieve.
Transfer the cashews to a blender, add water (50 g), and blend until you achieve the smoothest texture possible.
In a separate pot, mix water (500 g), agar-agar (0.6 g), and Himalayan salt (1 g). Bring to a boil and immediately remove from heat.
Pour the hot agar solution into the blender and quickly blend again. Cool the mixture to about 42 °C.
Add the yogurt starter (1/5 of a sachet), mix well, and transfer the mixture to a sterile container.
Leave the mozzarella in a warm place at 30-35 °C for 8 hours. Then refrigerate for at least 1 hour. Slice and use for pizza or sandwiches.
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