// AGED RAW VEGAN CASHEW CHEDDAR

2 cups cashews, soaked 2 hours to overnight
¼ cup red bell pepper (optional)
¼ cup water
1 probiotic capsule
1 Tablespoon nutritional yeast
1 teaspoon salt
1 Tablespoon lemon juice
¼ teaspoon turmeric

Blend bell pepper and water and strain.
Add the cashews to the strained bell pepper liquid and blend until smooth. You can also complete this step in a food processor, if you don’t have a high speed blender. A blender makes the mixture smoother but also requires more liquid and is harder to work with.
Transfer the blended cashews and bell pepper juice to a bowl and add the contents of 1 probiotic capsule. Stir well
Transfer this mixture to a strainer lined in cheesecloth, drain and tie up into a bundle. Allow to ferment for 24 hours.
After 24 hours, scrape the cashew cheese out of the cheesecloth and transfer again to a bowl. Stir in the nutritional yeast, sea salt, lemon juice and turmeric.
Line 2 3" ring molds with parchment paper.
Press the cheese into the lined ring molds and cover with plastic. Refrigerate for 2 days.
After 2 days, carefully remove the ring mold and season the cheese with sea salt on the top and sides. Cover again tightly with plastic wrap and return the refrigerator again for 1014 days. Every few days, flip the wheels of cheese and change the parchment paper on the bottom if it is moist.
After 1014 days, you should be able to handle the cheese and slice it. You can ferment the cheese longer if you like. If any mold forms, scrape it off and return the wheel to the frig.

You can use this technique with many different nuts and seeds to create delicious vegan cheeses! I think it would work really well with sunflower seeds, macadamia nuts, pumpkin seeds and even walnuts.

// S U B S C R I B E.
   / @plantcraft  

// MODERN RAW COOKBOOK.
https://www.amazon.com/ModernRawHea...

// F O L L O W.
Website | https://www.rachelcarr.com/
Instagram | @plantcraft_
Facebook |   / rachelcarr.chef  

// RACHEL.
I’m Rachel and I’m a professional vegan chef. I love sharing superhealthy, low fat, high raw recipes, and some cooked vegan recipes! I currently blog at www.rachelcarr.com, and work as a freelance vegan recipe developer, food photographer and content creator.

**Disclaimer: This video is not sponsored.