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#Cashew cheese recipe how to
#Cashew cheese recipe plus

Remove the lid from the jar of coconut oil and place in the microwave for 30 seconds to a minute.

Drain and rinse, discarding the soaking water and add them to the food processor.

Cover the cashews with water and soak in the fridge for 8 hours or overnight.

#Cashew cheese recipe how to

How to make it – watch this great little video! A big thank you to Mary’s Test KitchenĪnother big thanks to The Non-Dairy Evolution Cookbook by Skye Michael Conroy, from which this recipe was adapted.

#Cashew cheese recipe plus

1 large, sterilised glass jar, eg a big coffee jar plus cheesecloth to cover plus rubber bands OR a ready-made sprouting jar with lid.

Bottled or filtered water to be used throughout the process.

½ cup raw wheat berries (whole wheat grains).

It is also possible to make it with sprouted quinoa which is inherently GF – see the video. However, always check with your health adviser/GP especially if you are coeliac. Please note the fermentation process is supposed to make the rejuvelac gluten-free. This isn’t difficult to make but it does take time so planning ahead is necessary! It’s definitely worth it if you want to make fermented vegan cheese regularly. You can still eat the sauerkraut after using the liquid! There are several brands, the most common being Morgiel and RAW. Look for the type that is stored in the fridge and is marked ‘raw’ or ‘unpasteurised’. This means that most or all of its probiotic qualities have been destroyed. Most commercial sauerkraut, even organic, is pasteurised. This cheese uses a particular kind of probiotic – we offer two choices, bought (raw sauerkraut liquid) or home-made (rejuvelac).īought sauerkraut, raw (unpasteurised). Store miso in the fridge and use as stock for other recipes.

Miso is usually cheaper in an Oriental grocers, eg Korean, Chinese etc – most are vegan but check there is no added fish (bonito flakes). Some of these ingredients may be unfamiliar but you’ll find most of them in a good health food shop or online. It’s not difficult to make but you need to plan ahead – it takes 6-7 days, most of it soaking, culturing and developing its flavour – the actual cheesemaking is very simple. This is a semi-firm artisan-style cheese with a tangy, quite strong taste and is light years away from most commercial vegan cheeses.