Ingredients
Scale
- 2 cups of cashews, soaked
- 1/2 cup of rejuvelac*
- 1 tbsp white miso
- 1/2 cup nutritional yeast
- salt
- seasoning of your choice**
Instructions
- Add cashews, rejuvelac, miso, nutritional yeast and salt to a blender and process until very creamy and smooth. This might take a few minutes, depending on your blender.
- 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 with plastic film and let sit at room temperature for 24-48 hours, so the cheese can ferment. After fermentation place the cheese (still in the bundle) in the fridge for at least 2 hours, so it’s easier to work with.
- Remove the cheese from the cheesecloth. It should be a firm ball. You can stir in your seasoning and extras at this point, if you want.
- Shape the cheese into a ball and place on a baking tray***. Set your oven to the lowest heat (about 50°C/120℉) and dehydrate for 3-6 hours, or until dry and sliceable. Enjoy!
Notes
* I use store-bought rejuvelac, but you can find recipes for a homemade version here, here or here.
** You can keep the cheese plain, as I did here, or you can add fresh or dry herbs, garlic, toasted nuts, chopped sun-dried tomatoes, dried cranberries, black pepper, etc. too. Make sure you only add your extras after the cheese had been fermented.
*** Or use a dehydrator to keep the temperature below 45°C/115℉.
- Prep Time: 30 mins
- Cook Time: 3 hours
- Category: Snack
- Cuisine: Vegan