This is where the magic happens… one day it’s quinoa and cashews, the next day it’s (you guessed it) CHEESE! Sharp, creamy, beautiful cheese teaming with all that good bacteria from it’s journey through the fermentation process. You can go loco with ingredients and start tossing in things like garlic and herbs, or you can keep it classy and just stick with a simple, delicious basic cashew cheese. If this is your first go-around, I highly suggest the latter. You can also choose to shape your cheese into a wheel, or whatever your heart desires, or refrigerate as-is for a nice cream cheese. No matter which way you slice it (pun intended) this recipe is a game changer.
This is where the magic happens... one day you have quinoa and cashews, and the next thing you know,BAM, you've got plant cheese! Be sure to make your Quinoa Rejuvelac in advance (see Notes section for link).
Soak your cashews anywhere from four hours to overnight.
Drain and rinse your nuts, and then add to your high-powered blender along with your rejuvelac and salt.
Blend on high until your cashews are fully broken down and your cheese is nice and creamy.
Transfer to a glass or ceramic bowl, cover with a clean cloth, and secure with a rubber band.
Allow your cheese to ferment anywhere from 1 to 3 days - the longer it ferments, the sharper/more tart the taste becomes. Be sure to taste your cheese every 8 hours and decide when it tastes best to you (mine typically takes 1 day to be just about right).
If you want a cream cheese, refrigerate in a covered container as-is. If you want to shape your cheese (into a wheel, etc.) transfer to a non-reactive mold lined with cheese cloth and refrigerate. You should be able to remove from your mold after one night and transfer to a covered container (if not, your cheese will begin to dry out!).
Ingredients
Directions
Soak your cashews anywhere from four hours to overnight.
Drain and rinse your nuts, and then add to your high-powered blender along with your rejuvelac and salt.
Blend on high until your cashews are fully broken down and your cheese is nice and creamy.
Transfer to a glass or ceramic bowl, cover with a clean cloth, and secure with a rubber band.
Allow your cheese to ferment anywhere from 1 to 3 days - the longer it ferments, the sharper/more tart the taste becomes. Be sure to taste your cheese every 8 hours and decide when it tastes best to you (mine typically takes 1 day to be just about right).
If you want a cream cheese, refrigerate in a covered container as-is. If you want to shape your cheese (into a wheel, etc.) transfer to a non-reactive mold lined with cheese cloth and refrigerate. You should be able to remove from your mold after one night and transfer to a covered container (if not, your cheese will begin to dry out!).
NOTES
Click here to find the recipe to make Quinoa Rejuvelac