A sliceable, spreadable vegan cheese that will blow your mind! This cashew-based cheese is made with just a handful of ingredients and is an explosion of salty, cheesy, tangy, and umami flavors thanks to fermentation.
1 1/2cupsraw cashews,soaked in water overnight or for 8 hours or boiled in water on the stovetop for 15 minutes
2tablespoonsapple cider vinegar with the “mother”,shake the bottle to evenly distribute
1tablespoonfreshly squeezed lemon juice
1/3cup67g refined coconut oil
1/2cup~25-30g nutritional yeast
3/4teaspoongarlic powder(do NOT use fresh garlic!)*
1 1/4teaspoonssea salt,more as needed
Drain the soaked cashews and rinse.
Add the cashews to a high-powered blender, along with the vinegar, lemon juice, water, and oil. Blend on medium or high speed, scraping down the sides as you go, until relatively smooth and creamy. Add the nutritional yeast, garlic powder, onion powder, and salt, and blend again until well incorporated and completely smooth. If you have a large blender container, like a 64 ounce jar, this will take several minutes, as you will need to scrape down several times, as there is very little liquid.
Pour the mixture into a glass jar with an airtight lid. Seal and let the jar ferment in a warm place, for a minimum of 16 hours, or up to 48 hours. If it’s summer, your kitchen counter works great. You can also place it in the oven with just the pilot light on (be sure to not preheat your oven during this time). You can also ferment it outside if you live in a warm but temperate climate (no direct exposure to sun; loosely wrap the jars in a dish towel).
Once the cheese has fermented, give it a stir and then refrigerate for at least 4 hours to firm up.
Once the cheese has solidified, spoon half of it onto a sheet of parchment paper. Use a spoon to push it into a log-like shape. Roll up the parchment paper and use your hands and the parchment paper itself to mold and shape the cheese into a log shape. Repeat with the other half of the cheese in a second log. Refrigerate the cheese logs for 2 hours, or more, to set. Store leftovers wrapped in parchment paper in the refrigerator for at least 2 weeks.
* Do NOT use fresh garlic. Storing fresh garlic in oil at room temperature for more than a few hours can cause botulism (very serious food poisoning!).