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)
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