INGREDIENTS (Copyright 2018 – ORIGINAL RECIPE)
¼ cup oat flour
1 cup raw cashew (soaked overnight)
3 tbsp nutritional yeast (optional)
1 tsp pink Himalayan salt (or salt to taste)
1 tbsp organic Miso (optional)
3 tbsp super agar agar powder (Not agar agar flakes)
2 tbsp lemon juice
1 clove garlic or 1 shallot (finely chopped)
½ tsp turmeric
1 ½ cups water
2 tbsp tahini
½ cup cheese starter (see recipe below)
¼ of small sweet onion
¼ cup organic coconut oil
¼ cup arrowroot (optional)
Drain cashews well. Using a food processor, process all ingredients with the exception of the agar agar, oat flour, arrowroot, and water until smooth and creamy.
Mix water and agar agar in a small-size saucepan. Under low heat, bring the mixture to the boil (stirring constantly), and immediately remove from the heat. Add oat flour and arrowroot. Simmer for 2-4 minutes until the mixture has thickened.
Next, add the agar agar mixture to the other ingredients in the food processor while the processor is running, and process mixture until smooth and creamy.
Place cheese into a greased glass dish to set. Use a spatula with a little oil to make the top of the cheese smooth. Chill for several hours. Best chilled overnight.
If you use the super agar agar, the mixture will become lumpy as soon as it touches the water. Don’t be too concerned. Once the heat gets to it, the lumps will disappear. Just keep stirring under low heat until the mixture has thickened.
INGREDIENTS & DIRECTIONS FOR CHEESE STARTER OR LATIC STARTER CULTURE (REJUVELAC)
INGREDIENTS (copyright 2018)
2 cups buckwheat (or any grain of your choice. You may use millet, teff, amaranth or spelt if you can tolerate it)
6 cups of water
SPROUTING YOUR OWN GRAIN TO PRODUCE LACTIC STARTER CULTURE
Wash the grain and soak overnight. Next day, drain the grain and place it in a dark place at room temperature. After 2 days, you will see the sprouts appearing. This will indicate the grain is ready.
Using a masonry jar, place the sprouted grain in the jar and fill it up with warm water, cover tightly and keep at room temperature for 2-4 days.
This is the fermentation process, and during this process, the water will become tangy in taste.
After 2 or 3 days, place the jar in the refrigerator so as to slow down the fermentation process. This starter can be used to make more cheese at a later date. The starter can be kept for 3-4 weeks in the refrigerator.
- Using the starter in your cheese improves the taste of the cheese.
- You can add ½ cup of cheese starter to any cheese you make.
- This cheese can be made with excellent results without the ingredients labeled optional.
CHEESES: Reading from left to right – Firm Cashew Cheese, Firm Pepper Jack Vegan Cheese, Almond Cream Cheese, & Sesame Cheese.