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 |
Tools |
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Ingredients |
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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. |
Notes |
Recipe for “Basic cashew cheese” from Artisan Vegan Cheese – read my review. Buy it: More: Mock cheeses | Mock dairy recipes |
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Cashew Cheese Base
