Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes
- 1 cup raw cashews (~ 200g)
- 90 ml rejuvelac
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- Soak the cashews for at least 6-8 hours in at least 2 cups of water.
- Drain them thoroughly and add them to the blender with the salt. Shake it up, and when it starts to form a paste, add the rejuvelac a little at a time. Because the cashews had absorbed a lot of water, 90 ml (a little less than 1/2 glass) was plenty for me, but if it's still too dry and pasty, add a pinch more. If you over-rejuvelac, the cheese will become so soft that it will melt when touched.
- For at least 6 minutes, beat the cashew mixture with the rejuvelac and salt, stopping occasionally to scrape the walls of the mixer and add it back to the smoothie. It should be a white, consistent, smooth cream that isn't too sandy
- Pour the mixture into a medium or large plastic or glass mold (minimum 500 ml capacity), cover with a lid or several layers of cling film, and place it in a dry and warm place in the house (preferably between 20 and 24oC) away from sunlight to cure
- You must leave it between 1 and 4 days, depending on the temperature of the room. During that time, the rejuvelac will be fermenting it, causing it to grow, solidify a little more, and form bubbles inside. I left it for 48 hours at an average temperature of 21oC for this recipe.
- Refrigerate it for at least 6 hours before using, shaping, or combining with other ingredients.
- Remove the cheese from the mold, uncover it, and place half of it on a muslin cloth, forming a cylinder that is longer than it is wide. Roll it up and twist the ends together to apply pressure. Use rubber bands to secure the cheese and press down with your hands to remove excess water. Do it three or four times, then dry it with kitchen paper, unroll it, and place it on a piece of cling film (also to roll it up) that has been dusted with ground pepper and salt. Before rolling up the cheese, season it with pepper and salt. Refrigerate for at least 6 hours before using. Twist the ends together and secure with a knot, string, or rubber band.
- At the end of this process, you will have a mold with vegan "goat cheese" on one side and a mold with cashew nut base cheese on the other. You can use the remaining half as is (the flavor will be similar to a spread cheese) or use it to make another vegan cheese to your liking. I'll post the recipe for the other cheese I made with the other half tomorrow.
Amount Per Serving Calories 180Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 268mgCarbohydrates 10gFiber 1gSugar 2gProtein 6g