So I came across this AWESOME book at the library Artisan Vegan Cheese and decided to experiment making my own cultured cashew cheese. It turned out to be the best plant-based cheese I’ve ever had. It’s surprising that no stores carry a cultured variety!
My favorite simple variety is as follows:
1/4 cup rejuvalac (see recipe here) – more if you would like a “sharper” taste
2 cups cashews soaked for at least 30 minutes
2 tsp. Himalayan pink salt
3 tbsp. nutritional yeast
2 tbsp. xanthan gum or agar agar
Directions: Blend all ingredients together in a food processor or blender until creamy. Place in a bowl and leave uncovered for at least 2 days. A hard layer will form on the outside just like any normal cheese aging process would. After two days we normally devour it in a meal, but it does stay fresh in the fridge for 7 – 10 days.