Psyllium: Vegan Cheese Recipe Using Psyllium

Psyllium: Vegan Cheese Recipe Using Psyllium

Products that help vegan cooking: What is Psyllium?


Every day we discover new ingredients that help us make cooking tastier and easier without animal suffering. Let's talk about Psyllium. What is it? Where does it come from? What are its uses and properties?

Psyllium is a plant that is born in the Mediterranean area, especially in Morocco and Spain, and is also present in South Asia.


Among its beneficial properties, we find the following:

- Helps relieve constipation and improves stool consistency

- Helps reduce negative cholesterol (LDL)

- Helps reduce blood sugar level, so, taken in recommended doses, it is positive for people suffering from diabetes

- Helps soothe ailments caused by hemorrhoids

- Its combination with the intake of soy, yields positive results in lowering blood pressure

The oral dose in adults is between 10 and 40 grams daily, divided into two or three doses. It is important to consult a nutrition expert before incorporating any food into our diet.

In vegan cuisine we use Psyllium in recipes for vegan mozzarella cheese, vegan cheese spread, muffins, muffins, and we are adding more ideas.

How to make vegan mozzarella using Psyllium? This is a recipe for vegan cheese for pizza from Nutririana (available in Spanish) to whom we thank for their contributions in nutrition and food to the global vegan community.

At Naturalina we test all the recipes that we share so we assure you that if you respect the ingredients, the quantities and the steps, you will obtain a result in taste and texture that is very similar to cheese made from ingredients of animal origin.


Vegan cheese recipe with Pysillium

Ingredients and quantities:

- Nutritional yeast or flaked brewer's yeast (5 tablespoons from tureens)

- Water (550 ml of water)

- Psyllium powder (it is irreplaceable in this recipe), 3 tablespoons of the tureens

- Lemon (½ cup of juice)

- Salt (1 tablespoon and a half of the small ones)

- Probiotic capsules (they are food supplements used in nutrition), the content of 3 capsules

- Raw cashews or cashew nuts (2 1/2 cups)


Step by Step:

1. We soak the cashews for 12 hours. We drain and dry.

2. We process the cashews with the lemon juice (we add the juice slowly).

3. We add the nutritional yeast and we add the probiotic powder, and we process again until we see that an even dough is formed.

4. We go to a mold, preferably glass, and leave it in the oven to ferment for 24 hours.

5. On the other hand, in a container with the water add the Psyllium, and beat by hand using a metal mixer (you can also use the blender).

6. Let it rest until it becomes a thick gel.

7. We join the dough previously made with the gel made of water with Psyllium. To this we add the salt and process again.

8. We moisten glass containers and overturn the preparation in the form of buns, to imitate the mozzarella.

9. Refrigerate for 8 hours.

The richest vegan mozzarella is ready! The Nutririana recipe recommends storing the mozzarella in the fridge, in an airtight container, and consuming it within 5 days of making it.


At Naturalina we call on all people who are determined to undertake to change the omnivorous conception of food to join this World Vegan Directory. You can register and advertise 100% free as well as find vegan stores near you.







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