This vegan mozzarella recipe is a MUST try (if you are not allergic to cashews!).
It is simple to make and so so tasty. Cashews are a great alternative to using cheese when following The Eczema Detox as dairy is the second most common allergy food seen in eczema sufferers (after egg).
This cashew mozzarella is dairy free, low in food chemicals and has a similar texture to normal mozzarella, what more could you want.
The health benefits:
Cashews are rich in skin-supporting minerals including manganese, magnesium and zinc. A quarter of a cup (about 40 g) of cashews supplies 98 per cent of the recommended daily intake of copper. Copper is an important component of the enzyme superoxide dismutase, which plays a critical role in reducing inflammation and histamines (via DAO).
If you are following the FID Program (the Food Intolerance Diagnosis Program from The Eczema Detox book) this recipe should be avoided until you have progressed on to the Eczema Detox program, or have tested cashews.
Optional: You can add 3/4 teaspoon of your choice of fresh chopped chives or dried chive flakes to the blender for a cheesy, herb flavour.
- 1 cup of raw cashews (soaked, must be raw, not roasted)
- 4 teaspoons of tapioca starch
- 2-3 small peeled garlic cloves (can use less, depending on taste)
- 3/4 - 1 teaspoon of good quality salt (depending on taste)
- 1/2 -1 teaspoon of citric acid or ascorbic acid (for flavour/tanginess)
- 1/2 cup of filtered water or spring water
Soak the cashews in filtered water in a bowl and place in the fridge/refrigerator overnight, OR soak the cashews in boiling water for at least 30 minutes.
Drain the cashews and rinse in a colander, then add them to a high-speed blender or Nutribullet with the other ingredients, but add only 1 clove of garlic to begin with... Also add the lesser recommended amounts salt and citric acid or ascorbic acid, and taste the mix at the end (after blending) to see if you need to add more to make the flavour stronger.
Place a good quality non-stick pot on medium heat and scoop half the mixture into the pot. Using a spatula stir the mixture continuously scraping down the sides and stirring quickly to ensure the mixture does not get too stuck on the bottom. After about a minute the mixture will start to thicken and turn sticky.
Continue to quickly stir and fold the cheese, working it with the spatula into a ball type shape as pictured.
This whole process will take about 5 minutes, so after the ball has formed scrape down the sides and using your hands, roll the cheese a little more into a small ball then place on a chopping board to cool down.
Rinse and dry the pot then place back on the heat to cook the next mozzarella ball. Continue the same process then place on the board to cool. Once cooled the balls can be put into a container with the lid on and placed in the refrigerator for at least an hour.
Once they are cold and firm, they can be sliced or pulled apart as pictured below and added to an eczema-friendly pizza (from The Eczema Detox), pasta, toast, salad or really just about anything you wish.
At Eczema Life, we recommend nutritionist Karen Fischer's low food chemical program (The Eczema Detox) along with additive-free supplements for skin health and wellbeing. Click on the images to view more details:
Food photos and recipe by Katie Layland.