I only just recently started to make my own vegan style cheese. Inspired by the lovely Abby and this recipe from Welcome to Abby’s Kitchen, I decided to make one using my own rejuvelac and slightly altering what Abby used to come up with a really nice, tart cheese. You can substitute rejuvelac with probiotic capsules, about 2, and water. But I have to say, I prefer nut cheese using rejuvelac.
The process takes a few days, as you need to soak nuts, drain the cheese base and then refrigerate before adding your other ingredients and refrigerate again. The actual time taken in making it, is only mere minutes for each process.
I like to use rejuvelac to culture my nuts, but you can use probiotic powder instead, with water.
- 2 cups cashews
- 1/2 cup rejuvelac
- 1/2 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1 tablespoons lemon juice
- 1/2 cup roughly chopped walnuts
- 1/4 cup unsulphured organic dried apricots
- chopped dill ( optional )
- Soak your cashews in water overnight, for at least 12 hours but up to 24.
- Drain cashews and rinse, place in a blender with the rejuvelac, nutritional yeast, garlic powder and salt and blend well until all combined. You will need to stop and start the blender and push down the mix during this process.
- Place your nut cheese in a nut bag if you have one, or in some cheese cloth, twist and tie, drain suspended. The way I did this was to use a water jug or pitcher, and hang the spare cloth over the edge and the nut cheese inside the jug, with an upside down plate to stop it from dropping in. Drain like this for 24 hours.
- Unwrap the cheese after 24 hours, and refrigerate, covered, for another 24 hours.
- It should be quite firm at this point. Mix with the walnuts, apricots, lemon juice and dill if using. Roll into a ball or log and pop back in your refrigerator for at least another hour, so it can firm up a bit more after the addition of extra ingredients.