Rita Serano

cashew cheese

For al you vegans who remember the taste of cheese and would like to taste it again, a cashew cheese is real easy to make.

2 cups raw cashews soaked overnight and rinsed. Blend this with half a cup of water and the inside of a probiotic capsule (make sure it is milk free) or 1/4 teaspoon of raw white miso. Mix everything really smooth in a high speed blender. If it needs some more liquid, add a tablespoon at a time. Put this in a clean glass jar covered with a cheesecloth and let ferment on the countertop on room temperature for 24 hours.
In this time a sponge like consistency will develop, this is a normal effect! It is ready when it smells a bit sour, if it smells like nuts leave to ferment a bit more.

When ready blend in 1/4 teaspoon of salt and if you like some nutritional yeast (1 tablespoon). You can also add other herbs and spices, be creative!! Now you have a spreadable cashew cheese that you can use for about anything and on everything !! Store in the fridge it will keep for 3-4 days (if it lasts that long!).

cashew cheesecashew cheese as spread on bread with avocado
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