|A delicious, fluffy cultured cashew paste that can be turned into various vegan cheeses or used in place of cream cheese or sour cream.|
|Yield||about a pound|
|Time||10 minutes, plus time to soak and culture|
|Directions||Drain cashews and transfer to blender.
Add ¼ c rejuvelac and a pinch of salt, and blend until perfectly smooth. If it’s too dry, add a bit more rejuvelac, 1 t at a time.
Transfer to container, cover, and let culture at room temperature for 8 to 36 hours, tasting occasionally until it’s as sharp as you like it.
Once this basic recipe is ready, you can use it like cream cheese or sour cream, or turn it into a flavored cheese like Sun-dried tomato and basil cream cheese.
Recipe for “Basic cashew cheese” from Artisan Vegan Cheese – read my review.
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