Cashew Cheese—fool everyone!
Now I'd love to be all virtuous and tell you that I moved from that SAD diet years ago to one full of fruit and veg alone and never looked back. ahhhh. However, I'm a realist- I MISS CHEESE!! But not any more: this little baby will pass the tastebud test and works damn nicely with a glass of Shiraz!
2 cups cashews soaked overnight
1/2 cup water ( you want as little extra moisture as you can get away with- depending on how good your blender is!)
1 probiotic capsule
Bend all this up really well. Put this into a nut milk bag or line a colander with cheesecloth and sit it over a bowl, in a warm (not hot!) place overnight.
Next day, place it in a bowl and mix in 1-2 teaspoons of nutritional yeast (you’ll develop your perfect ratio but it’s what gives it that ‘cheesy’ edge) , @1 teaspoon salt , @ 1 teaspoon juice lemonand a few grinds of black pepper. You can add other things in here such as nutmeg (delicious) or fresh herbs*
This cheese is good and yummy to spread right now, BUT, if you can wait a little longer, pour portions of mixture into round moulds (available at chef stores) and pop in the fridge to set a little. Transfer to the dehydrator where you’ll leave them in the moulds for about 3-4 hours. Remove the moulds and smooth the tops of your cheeses and leave a further 3-4 hours before turning over and finally, after about 4 more hours, you’ll have a nice even rind. Wrap them up in wax paper and store in the fridge for a week or more.
It takes a few goes to perfect this, but be assured, whatever you make will taste delicious: looks are overrated!
* If using fresh herbs, this will reduce the shelflife, so if you plan to age your cheese, save the fresh herbs for later!