- 1 3/4 C raw cashews
- Filtered water
- 1 Tbs raw sauerkraut juice or rejuvelac
- Salt to taste
- Olive oil (about 1/4 cup
- Cheese cloth
- Pint size wide mouth mason jar
- High powered blender
- Soak cashews in filtered water overnight
- Rinse cashews well and place in blender with live sauerkraut juice and begin chopping.
- Slowly add filtered water a little at a time and blend (stopping occasionally to scrape down) just until mixture is smooth and creamy.
- Transfer mixture to mason jar using a canning funnel. In order to prevent molding entire rim and interior of jar above mixture must be free of debris. Leave about 2″ of head space.
- Gently pour olive oil over all exposed cheese mixture just until it forms a seal across the top. Cheese mixture should be completely submerged.
- Cover jar with cheesecloth and secure with a rubber band or string. Place in a cupboard undisturbed for 2-3 days.
- Once the cheese has “puffed-up” an inch or so fermentation has taken place. Remove cheesecloth and stir oil into your yummy cheese.
- Sprinkle a bit of salt on top, (which will pull out some of the moisture) and allow to sit for about 30 minutes.
- Stir in salt, and allow to sit another 15-20 minutes. Stir well.
- Continue air dry/stir process, or use air forced food dehydrator to remove excess moisture.
- Cover and refrigerate overnight.
- Stir in freshly chopped chives and refrigerate overnight.
- Stir in chopped roasted garlic and refrigerate overnight
This cheese pairs well with rice cakes, water crackers or with a touch of jam on toast.
Adapted from Ann Wigmore’s famous “seed cheese” recipe, and can be made from raw sunflower seed kernels, almonds, or most any nut of your choosing for unique flavor varieties.