08/28/2024
Fun summer project I’ve wanted to do for a couple years, making cashew cheeses using the technique!
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1. The finished product. 2 are coated with nettle leaves, calendula and rose petals, 2 are curried, 2 are spicy!
2. Started with cabbage lactoferment, finely shredded cabbage and salt 🧂
3. Ready to sit on the counter for a few days
4. Added the active brine to a cashew paste with some nutritional yeast, smoked dulse, aged red miso, lemon juice, applewood smoked salt and fermented for 48 more hours!
5. Dehydrated on low for 18 hours.
6. Inside texture before aging. It was a little bit more like cream cheese with a hard shell at first. After another week of aging it turned into a harder cheese. It’s like a very smoky umami Parmesan for lactose intolerant fools that don’t want to pay $75 for a small square of cultured vegan cheese that tastes like playdoh.
