hi guys this video will show you how to
make creamy
culture cashew cheese it's the same
process
as the cultured almond cheese that I
showed you last month but
even easier with cashews which are
naturally softer than all these
so you can use the same process with
your choice with your choice of nuts
which will give you an unique flavour.
You can use this on it's own or as a base for other
cheeses like air-dried cashew cheese
or this creamy sliceable, grateable
mozzarella
so first start by soaking your cashews. Soak them for at least four hours so
they become
pretty soft. You can soak them overnight
or even over a few days but make sure to
change the water daily to prevent
any spoilage.
now with your jar soaked and drained cashews, 
add your rejuvelac. I used about half
cup you can use less liquid
if you have a more powerful blender but I
don't have and I'm lazy so I'm going to use my
immersion blender for this and blend it right in the jar until smooth.
It's as smooth as I have patience for so I'll stop here.
Cover the cashew cheese with some
cheesecloth and let it sit at room
temperature to culture for a day or two
how long depends on the temperature, how
strong you want it
and how much patience you have. So taste it as you go
It will develop a tangy, kind of yogurt-y cheesy flavour.
Now, you can store this
in the fridge or use it for another
cheese recipe and that's it
I hope you give this easy recipe a try
also
while I recommend trying to make your own
rejuvelac, you can cut it short by
buying some from a health food store or
using a vegan probiotic powder
Just use 1 capsule and mix it with some water for your liquid
thank you so much for watching this
video if you liked it please give it a
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