This vegan cheese is tangy, salty, and creamy, perfect for pairing with crackers, nuts, fruits, and pickled vegetables. Made from boiled cashews and a blend of spices, it's aged to enhance the flavor.
1: Add boiled cashews, lemon juice, salt, and water to a food processor and mix until the cashews are finely ground but not completely blended.
2: Place the mixture in a cheesecloth and ring out.
3: Add to a glass container with sauerkraut brine and cover. Sit on the counter for 24 hours.
4: The next day, add one pinch of salt and mix in.
5: Place mixture back in the cheesecloth and ring out again.
6: In a bowl, add both the spice blend and melted coconut oil, then mix in.
7: Place the mixture in a cheesecloth within a mold.
8: Place in the fridge for at least 8 hours, preferably up to 24 hours.
9: Take cheese out and place on an elevated wire rack. Add salt on top and dry using a fan for 1 hour.
10: Bake in a 170°F oven for 2 hours, then allow to cool.
