This recipe is a mash-up of a few methods from Miyoko, maximized for total ease. I recommend all of her books if you are interested in learning how to make a wide variety of nut cheeses and staples. She is a gift to us all!
Things you need
6 inch round cake pan or cheese mould or glass container
2 cups raw cashews
2 Tbs. vegan cashew yogurt (I use Foragers brand)
1/4 - 1/2 cup water
1 Tbs. nutritional yeast
1 cup coconut oil (melted)
1/4 tsp. salt
Red peppercorns, fresh herbs (for topping)
First make your ferment. Soak 2 cups raw cashews in water overnight (or 8 hours). Drain and blend the cashews with a pinch of salt and 2 Tbs. cashew yogurt. Stream in 1/4 - 1/2 cup of water as to not completely kill your blender. Try to get the mixture as smooth as possible and add more water if needed.
Put into a large jar and cover with cheese cloth. Let sit at room temperature for 24 - 48 hours, tasting periodically for a bit of sharpness. The mixture may develop some bubbles, this is natural!
Once fermented, add the mixture back to the blender and combine with 1 cup melted coconut oil, 1/4 tsp. salt, and 1 Tbs. nutritional yeast. Mix until very smooth.
Line your cheese mould with cheesecloth. I use a 6 inch metal cake pan and use multiple layers of cloth. Next cover the bottom in delicious toppings. I use fresh garden herbs when available (dill, oregano, thyme) and pink or green peppercorns. Pour in the cheese mixture.
Place in refrigerator for 6 hours until firm then turn out onto a plate and peel back the cheesecloth. This can be cleaned and reused over and over again. Cover loosely with plastic or wax cover and keep in fridge for up to 2 weeks.
Wishing you all joy wherever you are. I've been thinking about Mariame Kaba's phrase "Hope is a Discipline" and have been trying to keep up the practice.
Yours from under a sunbeam,