RAW MELTABLE STRETCHABLE VEGAN WHITE MOZZARELLA CHEESE WITH AN OIL-FREE OPTION!

When it comes to vegan cheeses, there's nothing we like more than a nice scrumptious meltable and stretchable cheese, isn't that right? What we actually don't like are the high prices and more often than not, the not so delicious taste of it. So I have come across an amazing cheese recipe that's going to blow your mind! RAW MELTABLE STRETCHABLE VEGAN WHITE MOZZARELLA CHEESE WITH AN OIL-FREE OPTION! INGREDIENTS: 150g of raw cashews 1/4 cup of lemon juice 2 tablespoons of nutritional yeast 2 capsules of vegan probiotics 200 to 250 ml of water 1 1/2 tablespoons of psyllium husks in POWDER salt or to taste 1/2 tablespoon of refined unscented coconut oil (optional) METHOD: Soak the raw cashews for at least 6 hours. Drain them and blend it very well (in my food processor it took me 5 minutes to blend it until silky smooth) with the lemon juice, and the nutritional yeast. Add the probiotics and blend it just enough to incorporate everything. Put your cashew mixture into a clean and sterilized bowl, cover it and let it ferment in the oven or in a dark warm place for up to 48 hours. Remove your cashew mixture from the oven, place it back to the food processor, and prepare the psyllium husks by diluting it in water, adding the psyllium husks little by little and whisk it thoroughly. Add the psyllium husk mixture into the food processor along with the salt and process it until smooth and lump-free. Grease the bowls you’re going to use, grease your hands and form balls, then place them into the bowls, cover it, and put it in the fridge for at least 4 hours. IMPORTANT: 1. Make sure all your kitchen equipment such as the bowls, spatulas, and food processor bowl and blades are well cleaned and sterilized, so it doesn't grow bad bacteria while fermenting. I have sterilized my kitchen equipment and tools by putting it in my dishwasher at the highest temperature. 2. Do not use a metal bowl for metal spoons or this recipe, the metal can kill the probiotic bacteria, and the cheese won't ferment properly. 🦋 CHECK OUT THE AWESOME NUTRIRIANA'S CHANNEL HERE:    / myhippiekitchen   📠 PRINTABLE RECIPE HERE: www.chefjanapinheiro.com ❤️ My nutritional yeast substitute recipe:    • THAT SIMPLE 3 INGREDIENTS NUTRITIONAL YEAS...   ❤️ My homemade gooey meltable cheese recipe:    • MY 5 MINUTES EMERGENCY GOOEY MELTABLE CHEESE!   ❤️ My vegan ricotta cheese recipe:    • THE BEST HOMEMADE VEGAN RICOTTA CHEESE YOU...   ❤️ My vegan butter recipe:    • Easy vegan butter: Thyme butter, nuts & be...   ————————————————————————————————————————————————————— 🏠 Visit my Amazon Shop: https://www.amazon.com/shop/chefjana ♥︎ The bear claws oven mittens I use: https://amzn.to/35Go94H ♥︎ The ceramic casserole dish I use: https://amzn.to/2XXx0N3 ♥︎ The gratin dish I love: https://amzn.to/3475cHE ♥︎ The skillets I love: https://amzn.to/32DKO0B ♥︎ The skillet I use: https://amzn.to/2pDyJtV ♥︎ The dutch oven casserole I use: https://amzn.to/32zOEIg ♥︎ The food processor that I love: https://amzn.to/31pUfiJ ♥︎ The pot I use: https://amzn.to/2J2CLCY ♥︎ The baking sheet I use: https://amzn.to/2J3gN2H ♥︎ The wok I use: https://amzn.to/2Q6nLWS ♥︎ The pan I use: https://amzn.to/2Gl7Dw7 ♥︎ The knife I use: https://amzn.to/2NfEANz ♥︎ The camera I use: https://amzn.to/2WG6Jkg ♥︎ The measuring cups I use: https://amzn.to/2D45qo2 ♥︎ The measuring spoons I use: https://amzn.to/2CSgPqL ♥︎ The garlic keeper I use: https://amzn.to/2UkvIs0 --------------------------------------------------------------------------------------------------------------- Support me on Patreon: https://www.patreon.com/user?u=16286402 Follow me on Social Media: Instagram: @chefjana   / chefjana   Follow me on Facebook: Chef Jana Pinheiro   / chefjanapinheiro.com   https://www.chefjanapinheiro.com MUSIC: "BLUEBIRD” E's Jammy Jams - YouTube Music “WHAT ABOUT PROSSECCO” The Fly Guy Five - Epidemic Sound ——————————————————————————————————————————————————— RAW MELTABLE STRETCHABLE VEGAN WHITE MOZZARELLA CHEESE WITH OIL-FREE OPTION! Recipe by Chef Jana Pinheiro