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 the blender, along with 1/4 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).
This cheese will be a base for other recipes using rejuvelac (cultured cheese).
 | ||||||||||
|
 |
| Basic Vegan Cashew Cheese |
 |
| Basic Vegan Cashew Cheese |
