From Miyoko Schinner's Artisan Vegan Cheese.
Makes around 1 pound of cheese.
Ingredients:
- 2 cups raw cashews, soaked in water for about 3 to 8 hours and drained
- 1/4 cup homemade rejuvelac
- pinch of sea salt
Soak the cashews placing them in
a container, cover with water, and let them for 3-8 hours. Once the cashews
have soaked, drain the water.
Place the soaked cashews in a
blender, along with 1/4 to 1/2 cup of the rejuvelac. Blend until smooth, adding
more rejuvelac to process if needed. This should result in a creamy
consistency.
Transfer the cheese to a clean
glass bowl or container, cover with a lid, and let it rest at room temperature
to culture for 36 hours to develop a cheesy taste. It depends on how sharp you
want the cheese and the ambient temperature.
Cheese will thicken as it
cultures. Mix in the salt and serve on a vegan cheese plate. This cheese will be a base for other recipes using rejuvelac (cultured cheese).
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| Basic Vegan Cashew Cheese |
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| Basic Vegan Cashew Cheese |
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| Basic Vegan Cashew Cheese |
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| Basic Vegan Cashew Cheese |
