This is a two in one Vegan cheese recipe.
It makes the best cream cheese we’ve ever made and it makes a strong tasting super flavored cheese.
This recipe makes the best cream cheese we’ve ever had and as a bonus it also makes a “Blue Cheese-like” foul flavored cheese. If you like a strong tasting cheese this one’s for you.
Hunnee says it tastes like vomit. I say Yeehaw! That’s got a nice bite!
How can you make two different cheeses from one? The secret is temperature.
If you want cream cheese, put it in the fridge after letting it rest for about four hours on the counter. Let it sit in the fridge for at least two days (to firm up).
If you want a hardy pungent, strong, snappy, odoriferous tasting cheese, place it in a bowl lined with cheesecloth, then put it in a cool, dry, dark place.
Let it sit a day or two and then remove from the bowl and put it on a rack and let it sit for 5-7 days. We like to flip it every day. Then eat it and store it in the fridge.
2 Cups Raw Cashews
1/2 Cup Coconut Oil
1/3 Cup Sauerkraut
1/3 Cup Distilled Water (maybe more)
1 Tbsp Nooch (Nutritional Yeast)
1 Tsp Non-ionized salt
Add to a blender and mix until everything is smooth. Pour into a container and do what ever you want with it.