Vegan Cashew Nut Cheese – Christine Bailey
Making your own vegan cheese is surprisingly easy and takes little time. For a probiotic boost and a more tangy flavour I like to leave the ‘cheese’ to ferment
Ingredients
- 2 cups (250g) cashew nuts, soaked overnight and drained
- 200-250ml water
- 1tsp probiotic powder
- 2tbsp nutritional yeast flakes
- 1/2 tsp sea salt
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