- 1 and 1/2 cups raw cashews (soaked in water for 4–6 hours)
- 4 TBS full fat coconut milk or water (where to buy BPA and additive free coconut milk)
- pinch of unrefined sea salt
- probiotic capsules (enough to have about 40,000 probiotic bacteria) (I used THIS brand)
- OR 6 TBS raw sauerkraut juice
- 1 TBS nutritional yeast (like this)
- 1 tsp fresh lemon juice
- 1/2 – 1 clove garlic, crushed
- several grinds of fresh pepper
- 1/4 cup finely chopped fresh herbs (basil, chives, parsley, cilantro, dill)
- unrefined sea salt, to taste (I use this brand)
- The night before making the cashew cheese, puree the soaked cashews (drained and rinsed), coconut milk, and salt until completely smooth and creamy. Be patient. This will take about 7-10 minutes. Scrape the sides once or twice. Once smooth, put in contents of probiotic capsules. Process briefly to combine.
- If using sauerkraut juice, omit the coconut milk and just process the drained and rinsed cashews with the sauerkraut juice until creamy smooth, about 7-10 minutes.
- Place mixture into a clean bowl, cover loosely with a clean towel, and place in a warm place to ferment for 12 hours. Some folks just place in oven with the light on, some use a heating pad, and I use my Excalibur dehydrator set to 100′F.
- Once done fermenting, fold in the rest of the ingredients until well incorporated. Adjust for salt and pepper.
- Line a small glass bowl or ramekin with a double layer of cheese cloth and press the mixture into the container. Fold the cheesecloth over to cover. Place in fridge to cool, harden, and take shape for at least 4 hours. I like to moisten the top of the cheese clothe ever so slightly to keep it from drying out.
- Serve as is or roll in more finely chopped herbs. ENJOY!
NOTE: Be sure to use keep your cooking utensils and bowls super clean to ensure proper fermentation.