Another staple recipe to go in your Essentials folder! This is a basic fermented vegan cheese that we'll be doing a lot with over the coming months. It'll last a while in your fridge, so just like the Tree-Based Milk, you can make a big batch and store it for whenever you need. Dairy-free cheese which still contains plenty of protein!
ingredients
- 2 cups cashews, soaked for 1 ā 2 hours
- Ā¾ cup pure water
- 1 probiotic capsules
method
- Step 1Mix all ingredients in a blender until smooth and creamy. Transfer it into a bowl twice the liquid size with a cloth over it. Leave somewhere warm for 16 hours to culture. Refrigerate for 2 hours before usage.
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