Basic Vegan Cashew Cheese

This is the basic start to many different vegan cheeses. It is tasty in its own right, so feel free to stop here after making it. You can lengthen or shorten the curing time, which will affect the overall sharpness of the cheese. It will continue to culture in the refrigerator and eventually become rather sharp tasting.
Yield: about 500 grams (one pound)

300 grams (2 cups) raw cashew nuts
Pinch of sea salt
1 tablespoon nutritional yeast
120 ml (1/2 cup) Rejuvelac

Jack’s Fresh Tip

You can make this cheese with something other than a homemade Rejuvelac. Powdered probiotics work in combination with a liquid like water, but they tend to be expensive and unreliable (some even say they are not vegan). The best alternative would be an unflavored soy yogurt. Use an amount that will get the cashews processing in your mixer without adding too much and making the mixture too thin. Other alternatives would include the liquid from sauerkraut or pickles (if you are fermenting them yourself). Basically, you are looking for a liquid that has lactic acid and live bacteria.

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