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@10.owt052: #مامۆستاکامەران_کریم #foryou #قورئان_ئارامی_دڵان🕋📿 #مامۆستاکامەران_کریم #کوردستان_سلێمانی_کەرکوک_هەولیر

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Friday 10 October 2025 20:55:46 GMT
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user260690230940545
user2606902309405 :
او احمد الاسير ة كةرينة
2025-10-10 21:55:23
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arez.dlshad7
arez.dlshad7 :
💜💜💜
2025-10-10 21:40:43
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🧀 VEGAN MOZZARELLA 🧀 (IG for more recipes: @vegscratchkitchen) This is one of the best recipes I’ve done thus far, hands down. I come from an Italian family, and cheese was one of the hardest foods to kick when I went vegan. This 100% plant-based, scratch-made cheese has all the flavor and texture of a classic mozz. ingredients 1/2 cup cashews 2 cups reserved cashew cooking water 1 5.4 oz can unsweetened coconut cream, whisked together 2 tsp tahini 1 tbsp vegan butter 1/4 tsp garlic powder 1/4 tsp onion powder 1 1/2 tsp salt 2-3 fennel seeds 4-5 mustard seeds 2 tbsp nutritional yeast 6 tsp pectin 6 tsp tapioca flour preparation Boil cashews in a sauce pot for 20 minutes. Strain and reserve 2 cups of the cashew cooking water. Mix salt, garlic powder, onion powder, nutritional yeast, fennel, and mustard seed in either a bowl or mortar and pestle. Add boiled cashews, coconut cream, tahini, vegan butter, spice mixture, and cashew water to a blender. Blend until all ingredients are well incorporated, about 4-5 minutes. Pour mixture into a sauce pot over medium high heat and whisk in pectin until well-combined. Continue to whisk frequently as it cooks for the next 4-5 minutes. The mixture should start to become stretchy/gooey. Add tapioca flour, whisk in, then cook for another 1-2 minutes. Pour cheese into a glass container that has been sprayed with cooking oil. Place in the fridge for at least 4 hours to firm up. Slice up and enjoy! #vegan #veganfood #veganeats #cooking #plantbased #plantbasedfood #scratchmade #veganrecipes #vegantiktok #foodtiktok #fyp
🧀 VEGAN MOZZARELLA 🧀 (IG for more recipes: @vegscratchkitchen) This is one of the best recipes I’ve done thus far, hands down. I come from an Italian family, and cheese was one of the hardest foods to kick when I went vegan. This 100% plant-based, scratch-made cheese has all the flavor and texture of a classic mozz. ingredients 1/2 cup cashews 2 cups reserved cashew cooking water 1 5.4 oz can unsweetened coconut cream, whisked together 2 tsp tahini 1 tbsp vegan butter 1/4 tsp garlic powder 1/4 tsp onion powder 1 1/2 tsp salt 2-3 fennel seeds 4-5 mustard seeds 2 tbsp nutritional yeast 6 tsp pectin 6 tsp tapioca flour preparation Boil cashews in a sauce pot for 20 minutes. Strain and reserve 2 cups of the cashew cooking water. Mix salt, garlic powder, onion powder, nutritional yeast, fennel, and mustard seed in either a bowl or mortar and pestle. Add boiled cashews, coconut cream, tahini, vegan butter, spice mixture, and cashew water to a blender. Blend until all ingredients are well incorporated, about 4-5 minutes. Pour mixture into a sauce pot over medium high heat and whisk in pectin until well-combined. Continue to whisk frequently as it cooks for the next 4-5 minutes. The mixture should start to become stretchy/gooey. Add tapioca flour, whisk in, then cook for another 1-2 minutes. Pour cheese into a glass container that has been sprayed with cooking oil. Place in the fridge for at least 4 hours to firm up. Slice up and enjoy! #vegan #veganfood #veganeats #cooking #plantbased #plantbasedfood #scratchmade #veganrecipes #vegantiktok #foodtiktok #fyp


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