Cashew cheese

1. Add cashews, garlic, chervil, nutritional yeast, lemon juice and rejuvelac to a blender and blend until completely smooth. Add a few tablespoons of water if needed, and season with salt and pepper.
2. Place a fine mesh strainer over a large bowl or pot, and lay down two layers of cheesecloth. Scoop cheese mixture over the cheesecloth, then wrap it in a tight bundle and tie with a rubber band. Cover it and let sit at room temperature for 24-48 hours, so the cheese can ferment. You can also skip this step, if you prefer, but your cheese won’t be that tangy and sharp.

Potatoes

1. Peel and dice potatoes, then place potato cubes in a steamer basket, cover, and cook for about 15-20 minutes, or until tender. Let cool a bit.
2. Mash potatoes with a potato masher, season with salt and pepper.

Assembly

1. Using a spoon, scoop a handful of mashed potatoes. Form a medium sized ball, make a hole in the middle, then add a small scoop of the cashew cheese. Seal and roll into a ball. Repeat with leftover potatoes.
2. Heat up a large skillet over medium-high heat, and add butter. Once butter has melted add potato balls and cook for 1-2 minutes on every side, until potato balls are heated throughout and get a bit of color. You might need to work in batches.
3. Serve potato balls warm immediately with leftover cashew cheese on the side. Enjoy!