VEGAN CHEESE INSTRUCTIONS

 

INGREDIENTS

 

- 2 cups of cashew nuts (or other seeds or nuts: almonds, sesame, pumpkin seeds, sunflower seeds, etc.). Approx 150 g.

- Salt.

- 2 tablespoons of fermented vegetable drink with our ferment for vegan cheese. It is advisable to use an unsweetened soy beverage without any added flavoring. YOU CAN ALSO POUR THE ENTIRE CONTENTS OF THE PACKET OF OUR FERMENT INTO THE NUT PASTE WITHOUT PREVIOUSLY FERMENTING A VEGETABLE DRINK. But we recommend fermenting first a soy beverage. This way you will be able to elaborate both cheeses (nº 1 and 2).

 

CHEESE Nº 1

(With Nuts / Seeds)

 

1. Ferment a soy beverage using our vegan cheese starter. To do this, pour the entire packet of the ferment into the drink and place in the yogurt maker for 8 to 10 hours. YOU CAN OMIT THIS STEP AND POUR THE ENTIRE CONTENTS OF THE PACKET OVER THE CASHEW PASTE OR DRIED FRUIT, ONCE THE PASTE HAS BEEN BLENDED.

2. Soak the cashew nuts (or other seeds) for about 12 hours, with plen-ty of water.

3. Discard the water from soaking the cashew nuts. Blanch them to kill possible bacteria (optional).

4. Mix the cashew nuts with a little water and beat in a good blender. Adjust the amount of water until you reach the desired texture (a thick paste, but well blended). With some roller blenders, you can make the paste without having to add water.

5. Place the paste in a well-washed glass container.

6. Mix with two tablespoons of the previously fermented drink OR with the content of the starter sachet, depending on which option you have chosen.

7. Close the glass container and place it in the yogurt maker again for 8 hours. You can leave it longer if you are looking for a more acidic taste.

8. Once this time has elapsed, add salt and spices to taste and place in the refrigerator.

9. It can now be consumed or left for several days in the refrigerator, in a cotton cloth (cheesecloth, coffee filter, etc.), with a weight on top, in a container in which it can drain, covering it well until it acquires a denser texture. If it has been blended without adding water or if you don´t want it any thicker, it will not be necessary to filter it.

10. The rest of the fermented soy drink (if you have chosen that option) can be consumed as a yogurt. This drink will last in the refrigerator for a little more than a week.

 

CHEESE Nº 2

(With Soy beverage, to make a spreadable paste)

 

1. Only if we have used a soy beverage as a fermenting vehicle. Pour the remaining fermented soy beverage, which will resemble yogurt, into a large cloth or cotton strainer, such as the one used for coffee.

2. Under the strainer we will place a tall container, on which the whey can fall.

3. On top of the strainer we will place a small plate, so that the yogurt is not contaminated.

4. Put the container with the strainer in the refrigerator. It is also possible to filter it outside the refrigerator, especially in winter. You can remove the whey from time to time, or do it at the end.

5. After 5-6 hours, we will obtain a spreadable soy cheese, but fermen-ted, alive, that can be eaten with fruit, as a sauce in different dishes, alone, etc. The type of bacteria in our vegan ferment allows the whey to separate easily in a few hours.