tomatoes with cashew mozzarella

do you know what i like most about summer? freshly harvested tomatoes from my garden.

for 4

70 g raw cashew nuts

2 tablespoons of psyllium husk

2 tablespoons of lemon juice

1/2 teaspoon salt

1 kilo of date tomatoes, cut in half

a handful of basil leaves

best olive oil

salt & pepper

soak the cashew nuts in water for at least 2 hours (best is to leave them in water overnight because the mozzarella will become much softer). put the psyllium husk in a bowl, stir with 200 ml water and let it swell for 2 hours. pour the water off the cashew nuts and put it along with the psyllium husk, salt, and lemon juice in a food processor. purée it until it becomes a creamy something. put it in a bowl and leave it for about 3 hours in the refrigerator. serve it with the tomatoes, basil, olive oil, salt and pepper. if you have leftover of the mozzarella, you can keep it for around three days covered in the refrigerator.

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