Ingredients:
2 cups cashews (soaked or not)
1 cup coconut milk kefir
4 tsp lemon juice
1.25 tsp sea salt
1 Tbsp nutritional yeast flakes
Method:
Soak cashews for a couple of hours or skip this step. Combine all ingredients in the food processor and blend until creamy consistency.
Option 1: Refrigerate and enjoy your soft cheese as it is.
Option 2: Put your cheese in a tiny spring-form pan (“cracked” open) lined with a cheese cloth. Allow it to culture on your counter for 8 hours and allow excess liquid to drain out onto a plate. Make sure it is 100% covered by cheese cloth so that buggies don’t get into it. Refrigerate and enjoy your extra cultured soft cheese as it is.
Option 3: Put your cheese in a tiny spring-form pan (“cracked” open) lined with a cheese cloth, leave to culture on your counter for 8 hours and allow excess liquid to drain out onto a plate. Make sure it is covered 100% by cheese cloth so that buggies don’t get into it. Then to make a hard “rind”, take your cheese and dehydrate it at 105F-110F for another 12-24 hours.