Cultured Cashew Cheese
This vegan dairy-free cultured cashew cheese is flavoured with what you add to it, so have some fun and enjoy the flavours of this wonderful cheese.
- 2 cups raw cashews or blanched slivered almonds
- 2-4 garlic cloves pressed
- 2 tbsp. lemon juice
- ½ teaspoon tamari or soy sauce
- 2-4 tbsp nutritional yeast
- ½ cup rejuvalac* water or regular water
- 2 probiotic capsules
- Add smoked paprika and dried herbs for optional decorations when complete
Place cashews in a medium bowl of cool water. Soak for 6 hours. Almonds do not require soaking.
Drain cashews thoroughly and place into food processor. For almonds place into food processor unsoaked and use highest setting to maximize texture).
Add garlic, lemon juice, nutritional yeast, tamari and process until smooth. Add water a little at a time until consistency is creamy. Scrape down sides of food processor as needed.
Taste the mixture and see if you want to add more nutritional yeast, garlic, tamari or lemon juice.
Transfer mixture to a glass bowl. Open the probiotic capsules and empty contents into the bowl and mix thoroughly with the cheese mixture with a wood or plastic spoon.
Scoop the cheese mixture and place it onto two layers of cheesecloth. Wrap it completely and tightly and secure with a rubber band. Put the cheese onto a paper towel and into a bowl.
Leave it out on the counter for 48 hours. Taste it and see if the taste is what you want. If not, let it ferment on the countertop up to 72 hours.
Place into a tightly covered container and place in the refrigerator for 6 hours.
For a fancy presentation, take a section of the cheese and roll it into a log and roll the log onto herbs and seeds. Cut into slices and serve with crackers, fruit etc. Best served chilled
Will keep for a week or more. If it molds, it should be discarded.
Equipment: food processor, glass bowls with plastic covers, cheesecloth, wooden or plastic spoon
Inspiration from Minimalist Baker