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Tofu is not the only kind of cheese you can have on a vegan diet. Here’s the recipe for cashewrella – vegan cheese that is similar to traditional mozzarella. Creamy, delicate, perfect for pizza, salad or a sandwich. Simply the best! We fell in love with its texture, flavor and the possibilities it gives us in vegan meals. But you need to remember that even though it’s non diary cheese it’s still rich in fat so you should have it in reasonable amounts even though it’s hard to resist it!

nerkorella ser z nerkowców


1/2 cup cashew nuts

1 cup water

100 ml soy cream (18% fat)

1 tbsp potato flour

1 tbsp tapioca starch

2 tsp agar agar powder

1 tbsp coconut oil (melted)

salt to taste

1 tsp dried oregano

1/2 tsp nigella seeds (optional)

1-2 tsp powdered onion

1 tsp lemon juice

2 tbsp nutritional yeast

nerkorella ser z nerkowców

nerkorella ser z nerkowców


A day before cover cashew nuts with water and leave soaking over night.

The next day, drain the nuts and blend until you get smooth mixture.  Add water, soy cream and blend again. Add the rest of the ingredients and mix until you get a smooth consistency. Season with some salt and mix again. Then transfer the mixture to the medium skillet or a saucepan and cook over low heat while stirring constantly.  Cook and stir until the mixture starts to thicken and comes off the sides of a skillet/ saucepan (even for about 15-20 minutes). Then transfer the mixture to silicone cups/ bowl and leave to cool. You can also transfer the mixture onto a parchment paper, cover it with another parchment paper and then carefully stretch it using a rolling pin. Freeze for about -15 minutes. Then take off the parchment paper from the top and carefully cut the cheese into square/ rectangular slices (this is how you end up with slices of cashewrella). Store the cashewrella slices between the layers of parchment paper.

You can also transfer the mixture to silicone cups/ bowls, cool for a few hours in a fridge and then serve in caprese salad with tomatoes, fresh basil and olive oil. You can store cashewrella in the fridge for a few days.

It’s perfect for sandwiches, toasted bread or pizza.

Add the spices you like. You can skip adding powdered onion and nigella seeds and only season the cheese with salt. Cashewrella will be more delicate in flavor. You can also add some dried garlic, sweet pepper or chili pepper. Don’t be afraid of experimenting with the spices in this recipe:)

nerkorella ser z nerkowców

nerkorella ser z nerkowców

caprese z nerkorellą

nerkorella ser z nerkowców

caprese z nerkorellą



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