Easy and stretchy vegan mozzarella cheese! - Natural goodness | Fuss free recipes everyone can make - Recipes (2024)

Uses for psyllium husks

Psyllium is a form of fiber made from the husks of the Plantago ovata seeds. They can be used to make a diverse range of vegan “gelatinous” recipes, from desserts, to, yes, cheese! If you mix a teaspoon in water, it will eventually become coloidal, making it very useful for vegans.

Side effects of psyllium husks

It is generally safe to eat, but it can have some side effects:

• Abdominal pain
• Diarrhea
• Gas
• Loose stools
• Frequent bowel movements

Benefits of psyllium husks

• Improves digestive health
• Helps with heart issues (helps to reduce cholesterol)
• Aids weight loss
• Can help with glycemic balance

For more information on the benefits and side effects, check this post from Healthline.

Where can you buy psyllium husks?

This depends a lot on where you live! You are very likely able to buy it from Amazon, or if you live in the UK (like me!) get it from shops like Planet Organic. Psyllium husks are cheap, around £ 5 for a bag that can last for many, many batches of vegan mozzarella!

Note: I am using psyllium husks, not psyllium husks powder, the powder is more powerful, so you would need less, but I haven’t tried with this, so at the moment, I don’t know the quantities!

Let’s make vegan mozzarella cheese!

Put the sunflower seeds to boil with water for about 20 minutes, or soak them overnight (this second method is preferred, it will leave them softer)

If you don’t have a super powerful blender, the key to make the cheese more smooth is to remove some of the seeds shells. They’ll come out to the center of the pot while you boil them, so you can remove them with a wooden spoon

While the seeds are boiling, add 400ml (1 3/5 cup) of boiling water in a bowl and add the 2 tablespoons of psyllium husk and let it rest for about 15 minutes (basically… while seeds are boiling!)

After boiling the seeds, you can cool them down to prepare them for the blender by putting them in a strainer and running cold water over them

Add the sunflower seeds, the garlic powder, apple cider vinegar, lemon juice, salt, pepper and oregano leaves to the blender. Note: If you have a Nutri Ninja blender like me lol I discovered that the bullet blender yields much smoother results! so use that one if you can 🙂

Blend at low speed for about 10 seconds, then use a rubber spatula to integrate everything well. Blend again for 2 minutes at high speed to integrate well. Note that you may need to add some water at this point in order for the blender to blend properly

Add half of the psyllium husk with water mix (now it should be a jelly solid thing!) to the blender and blend for about 2 minutes at high speed until it is well integrated!

Add the remaining psyllium husk with water and blend at high for another 2 minutes. It should be very smooth! like in the picture!

Transfer to a bowl and to make the block smooth, press a bit with a rubber spatula

Put the bowl in the freezer for about 20 minutes, or in the fridge for about 30-40 minutes

Enjoy with pasta, pizza, or anything you normally use mozzarella for!

We hope you love this recipe as much as we do ❤️, it’s:

• Stretchy
• Gooey
• Melty
• Absolutely fabulous on pizza, pasta, as a side with veggies, fruits or anything else
• Super delicious and customizable! Nothing like the vegan cheese you buy in stores!
• No cashew cheese!
• Cheap vegan cheese
• It goes great with a Mexican vegan steak!
• Very healthy and requires no flour, no starch!
• WFPB (whole foods plant-based) whole30 and paleo diet compliant!

Did you Like this recipe? make sure you check our easy pasta sauce!. If you are looking for more ideas to use psyllium husks, try our vegan flan recipe as well!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂

Print Recipe

5 from 5 votes

Easy and stretchy vegan mozzarella cheese!

The most delicious, stretchy, healthy and easy to make vegan mozzarella!

Prep Time15 minutes mins

Cook Time20 minutes mins

Resting time20 minutes mins

Total Time55 minutes mins

Course: Side Dish

Cuisine: International

Keyword: Mozzarella, Plant based, Vegan cheese

Servings: 7 people

Calories: 120kcal

Cost: 6

Equipment

• High speed blender

Ingredients

• 1 cup Sunflower seeds
• 2 tbsp Psyllium husks
• 1 tbsp Apple cider vinegar
• 1 tbsp Lemon juice
• 1 teaspoon Himalayan salt
• 1 teaspoon Garlic powder (or a minced clove of garlic) Optional
• 1 teaspoon Black pepper Optional
• 1 teaspoon Fresh oregano leaves Optional
• 1.5 cups Boiling water

Instructions

• Put the sunflower seeds to boil for 20 minutes, check them periodically so they don't run out of water! Note: if you have time, it is better to soak them overnight in a big pot, it will make it easier and the result will be smoother

  

• The key to make it a bit smoother, is to remove some of the seed shells. they'll come out at the center of the boiling pot, so just remove them with a wooden spoon. If you soak them, the shells will also come to the surface of the pot, so just remove the water and the shells when draining them

• Put the 400ml of boiling water in a bowl, and mix the 2 tablespoons of psyllium husks. Mix it well with a spoon, and let it to rest for about 30 minutes

  

• Once the seeds are ready, remove the water and cool them using cold water

  

• Add the sunflower seeds, garlic powder, apple cider vinegar, lemon juice, salt, pepper and oregano leaves to the blender

  

• Blend at low speed first for about 10 seconds, then integrate everything with a rubber spatula. Blend again for 2 minutes at high speed to integrate everything very well

• Add half of the psyllium husks mixed with water to the blender, and blend for another 2 minutes at high speed. Everything needs to be very well integrated, if not, blend again until it looks very smooth.

  

• Add the remaining contents of the psyllium husks mixed with water to the blender, and blend at high speed for other 2 minutes. Look at how amazing it looks now!

  

• Transfer to a bowl, and to make the block smooth, press a bit with a rubber spatula from the top of the bowl

  

• Put the bowl in the freezer for about 20 minutes

• Enjoy with fruit, pasta, pizza, it can melt very well! and it tastes amazing! If you leave it for another day, the flavor is stronger and it gets a bit mode solid!

  

Video

Notes

• You will get smoother results if you soak the sunflower seeds overnight with plenty of water. Also try to remove the shells coming on the top if you use this method
• Using sunflower seeds makes this recipe absolutely cheap and very delicious!however it is not completely smooth, so if you don’t like that texture, I suggest that you try with cashews
• You can make it even easier by using cashew butter, mixed with water. You would use 100g of cashew butter + 50 ml of water to replace the soaked sunflower seeds
• This ends up super stretchy and easy to melt! it really is a game changer for those looking for a mozzarella cheese
• Also, itwon’t taste like mozzarella, but it will have a similar consistency, and also, I really believe it triggers the same tasting emotions that mozzarella cheese do, give it a try with your favorite wine and other sides or add it to your pizza/pasta and let me know what you think!
• It keeps well in the fridge for about a week, I haven’t tried to freeze it, because I finish it in 3-4 days!
• I really like it with garlic powder pepper and oregano leaves, this is where you get creative and use whatever flavour you want to put into the cheese 🙂
• I noted that using a bullet blender gives smoother results! so if you have a bullet but high-speed blender, then you may get better results