For the mozzarella from cashews, soak the cashews in enough water for about 2 hours. Then pour off the water.
Within the same time, soak the psyllium husk in another bowl in the 300 ml of water. After the 2 hours, add the cashews to the soaked psyllium husk.
Add spices according to taste and blend well in a stand mixer or high-powered blender. Now put this mixture into a bowl and refrigerate for 1 hour.
Then invert the bowl onto a plate so that eventually a mozzarella ball is formed. Sprinkle the cashew mozzarella with lemon juice and decorate with herbs.
Preparation Tip:
Enjoy the mozzarella from cashews with tomatoes or lettuce, or the like.
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