Bettina Campolucci Bordi
1 x 500 g
By Bettina Campolucci Bordi
This is the same method and ingredients as the cashew yoghurt but is used as a cheese base. The difference? This version is thicker and lends itself well to making cashew cheese.
Exactly the same method for making the yoghurt but with less water. The mixture will become thicker and lend itself more easily into making a cheese.