Tofu burrata balls

🥘 Ingredients

• cashews 150 g, soaked
• boiling water enough to cover
• silken_tofu 300 g
• lemon_juice 2 tbsp
• soy_milk 500 ml
• cashews 150 g, soaked
• cornflour 2 ½ tbsp
• nooch 3 tbsp
• salt 1 tsp
• cling film 3 squares
• elastic bands 3 bands
• ice cubes enough to fill
• cold water enough to cover
• olive oil 1 tbsp
• black pepper ¼ tsp

1. 1

   Soak the cashews in boiling water for 20 minutes .
2. 2

   To a blender cup, add silken_tofu , lemon_juice , soy_milk , cashews , cornflour , nooch , and salt . Blend until very smooth.
3. 3

   Pour the mixture into a large saucepan. Whisk on a medium heat for 5 minutes|6%minutes , until the mixture thickens enough to make trails with the whisk. Turn off the heat and leave to cool.
4. 4

   While it’s cooling, prepare 3 small bowls ready for the mixture, placing a large square of cling film on top of each and an elastic band by the side. cling film elastic bands
5. 5

   Pour the cooled mixture into three equal parts. Carefully gather the edges and tie the bundles up.
6. 6

   Grab a bowl, add some ice cubes and cold water . Plop the balls in and leave for 5 minutes .
7. 7

   Remove them, put the back in the bowls and put them in the freezer, be careful to drain the water off the balls before they go in the freezer. Take them out after 40 minutes .
8. 8

   Snip the cling film at the top and carefully place the ball on your plate of food. Serve with olive oil and black pepper .