![]() If you own a dehydrator, then I’m jealous, then feel free to make a proper raw cheese with it. At this point you can eat the cheese as cream cheese, or you can dehydrate it to get a firmer, sliceable version. All you have to do is placing cashews, rejuvelac, miso, nutritional yeast and salt to a blender and process to get a creamy mixture, then just let the cheese ferment for 1-2 days. Though this recipe is not an instant fix for your cheese cravings, since you have to ferment the cheese for a few days, you won’t have a lots of work with it actually. It does the job for sure! Plus my boyfriend said that this is the best vegan cheese of all the cheeses I’ve ever made, so it would be crazy not to share this recipe with you. I still have a few weeks left until I can finally taste my homemade cashew blue cheese, so now I have to keep my aged-cashew-cheese-cravings in control with this Raw Cultured Cashew Cheese. Or on pasta….let’s be honest, it’s amazing with anything! This cultured cashew cheese is just perfect to set up an epic vegan cheese platter, but it’s also great as a little snack on toasted baguette slices. ![]() This simple and easy recipe for Raw Cultured Cashew Cheese is going to blow your mind! It’s sharp, tangy, has a delicious outer rind, while the inside is still super creamy, and it’s totally cheesy. Simple Raw Cultured Cashew Cheese for all my cheeseaholics out there. ⋆ This page may contain affiliate links, meaning I receive commissions for purchases made through those links, at no cost to you.
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