I posted this picture on Facebook earlier today and was some questions, so I decided to put up a quick post regarding Cultured Cashew Cheese. We used our homemade sauerkraut brine to culture this and nothing else. It aged on the counter for 4 days, then we transferred it to the fridge and it's been doing it's magic, culturing for the last two months or so. 2 cups of cashews and 1/2 cup of brine. Blended and there ya go. The flavor is intense, sharp and lovely and we are pleased with the experiment. This is just one nut cheese experiment we are/will be doing, so stay tuned for more!
For a super simple Cashew Cheese recipe click here: Nutty Goat Cheese.
Vegan Blue Cheese: CLICK HERE.
CLICK HERE for a bean based Chipolte 'Cheese' Spread
Great idea to use pickle brine. I've been using yoghurt, which works really well, but the brine is really intriguing. How do you not eat it for two whole months? Even with multiple batches, I keep "tasting" until it's all gone.
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