1 cup/130g Raw Cashews, soaked in water for at least 2 hours
1/4 cup/60ml Filtered Water
5 tablespoons nutritional yeast
1 tsp Garlic Granules
Juice of Half a Lemon
1 tsp White Miso Paste
1/2 teaspoon sea salt
1 Probiotic Capsule, I used a acidophilus capsule
3 tbs Cracked Black Pepper
1 tbs Fresh Rosemary, chopped fine
Start by draining the soaked cashews. It’s important they’ve been soaked for at least 2 hours to soften adequately. Then, in a high-speed blender, combine the drained cashews with the 1/4 cup of water, nutritional yeast, garlic granules, lemon juice, miso paste, probiotic capsule & sea salt. Blend these ingredients until the mixture is very smooth. This process might take a few minutes and might require you to occasionally scrape down the sides of the blender to ensure everything is evenly mixed.
After achieving a smooth consistency transfer the mixture to a nut milk bag, and hang it inside a large bowl, so any liquid can slowly drip out. This setup allows air to circulate while keeping out contaminants.
Place the bowl in a warm, dark place for 48 hours. The fermentation time can vary depending on the room temperature and how tangy you prefer your cheese. Warmer temperatures accelerate fermentation.
After fermentation, taste the cheese. If it’s to your liking, you can use it immediately, or for a firmer texture, place it in the refrigerator. It will continue to firm up and develop flavour over the next few days.
I then mould my cheese into a tube shape & coat in pepper & rosemary, but get creative with your coatings.
The cheese can be spread on crackers, bread, or used in various recipes as a dairy-free cheese alternative.
The flavour & texture will develop the longer its kept in the fridge, keep it wrapped in parchment paper. It should last for up to a month.