This raw, vegan tower of power helps you go the distance on healthy meals that are undeniably photo-worthy. The texture of the cashew “cheese” is soft, pillowy, and moist, just like the real deal. You’ll want to use big, juicy garden-fresh tomatoes here.
Soak it up
Psyllium husk is the magic ingredient that turns cashew paste into a mozzarella-like consistency. It’s a dietary fibre that can suck up several times its weight in water. It’s also a great egg replacer in vegan baking. To replace a single egg in a recipe, mix 1/4 cup (60 mL) water with 1 tsp (5 mL) psyllium powder.