Fermented Vegan Cashew Cheese

A creamy and tangy fermented vegan cheese made from soaked cashews, nutritional yeast, and probiotics. Perfect as a spread or topping with a rich umami flavor and a slightly tangy bite.

Steps

1. Drain and rinse the soaked cashews. 2. In a blender, combine cashews, nutritional yeast, sea salt, water, and lemon juice. Blend until smooth. 3. Open the probiotic capsule and add the contents to the blender. Pulse briefly to mix. 4. Transfer the mixture to a clean glass jar. 5. Cover loosely with a cloth and let it ferment at room temperature (around 70°F/21°C) for 24-48 hours to develop tanginess. 6. After fermentation, stir well and refrigerate for at least 4 hours to thicken. 7. Serve chilled as a spread or dip. Keep refrigerated and consume within one week.

1/2 cup raw cashews (soaked for 4 hours) 1 tablespoon nutritional yeast 1/4 teaspoon sea salt 1/4 cup water 1 probiotic capsule (opened) or 1 teaspoon vegan yogurt starter 1 teaspoon lemon juice