Nadine Horn, Jörg Mayer

Aged Cashew Cheese Hearty and Nutty

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Preparation info
  • Makes

    One 10½

    • Difficulty

      Easy

    • Ready in

      29 hr

Appears in
Vegan Everything: 100 Easy Recipes for Any Craving... From Bagels to Burgers, Tacos to Ramen
Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

  • About

Who would have thought that you could use nuts to make such a luscious vegan cheese? And it’s so easy to boot! Once you’ve made your own cheese, we’re pretty sure it will become a staple.

Ingredients

  • 1⅓ cups (200 g) raw cashews
  • ½ cup (120

Method

  1. Place the cashews in a large bowl and cover with water. Cover and set aside to soak at room temperature for at least 4 hours or overnight.
  2. Drain and rinse the cashews. Transfer them to a food processor. Add the rejuvelac and salt and blend until smooth.
  3. Pour the mixture into a bowl, cover, and set aside in a warm spot to ferment for 24 hours.