2 cups of cashews, soaked
Blend with 1/3cup of rejuvelac/bread drink/sauerkraut juice
add water as needed, depending on your blending device. You need a really creamy texture (yogourt like). Stirring on top of the mixture carefully with a wooden spoons helps an old blender.
Let it sit covered at room temperature for up to 48 hours. You are culturing cheese! Yes! If you keep it in a glass jar you will be able to see the air bubbles from the outside, which is a sign for successfull culturing.
With a food processor or stick mixer:
2 cups of cultured mixture
1 1/2 tablespoons of nutritional yeast
1 teaspoon of salt
1 cup of refined coconut oil. Make sure your coconut oil is actually refined if you don't want coconut favoured cheese :).
Another possible addition for an even stronger cheesy flavour is 1 teaspoon of miso !
Pour this mixture right into your molds of choice. Silikon Muffin forms work the very best. Add dried/fresh herbs, or chili flakes, or pepper...paprika....cranberries, raisins. Play! Then pop the cheese molds into the freezer for an hour, then you should be able to take the frozen cheese out of its mold, thaw in the fridge and keep it there for up to two weeks.
Our favourite cultured nut cheese
sold under the lable 'slim feast' in calgary
inspired by miyoko schinners 'artisan vegan cheese'
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