Golden (vegan) cashew cheeze
Makes about 1 cup
Prep time 20 min, 4+h soaking, 15-22 h fermenting, 24 h cooling
3/4 cup cashews (broken)
1/12 cup water
Soak the cashews for up to 8 hours
2-3 tbsp filtered water
1 organic probiotic capsule
2 strong elastic rubber bands
Sterilized jar, 1 cup capacity
Place the cashews in a highspeed blender, add the water and blend until creamy, pulse on high for about 30 sec.
Open the probiotic capsule and add the powder to the blended mixture. Blend only shortly to mix well but don't overheat.
Pour the mixture in the sterilized jar, cover with baking paper and close firmly with the rubber bands.
Let sit on a warm place (up to 25°C/77°F) for at least 15 hours. Avoid direct sun! Check after this time, if it still smells sweet you need to continue for up to 7 hours.
If your product changes the color, throw it away.
1 tbsp olive oil (extra virgin)
1 tsp lemon juice
3/4 tsp turmeric powder /curcuma
3/4 tsp sea salt (I used Mediterranean herbed sea salt)
((If you use regular salt, max 1/2 tsp))
pepper fresh milled
1 tsp fresh thyme leaves
Add the fermented cheese with all the ingredients back in the blender and blizz until well combined. Pour into a sterilized jar, close with the lid and let sit in the fridge for 24 hours.
Now you're ready enjoy the best golden cheeze!