Raw Cashew Cheese
This cheese is easy to prepare and makes a wonderful spread.
- 1 cup raw cashews (soaked in water for 6 to 8 hours)
- ⅓ tsp unprocessed salt
Pour out the water from the cashews and place them in a blender.
Make this into a smooth paste adding a little water. Now leave this to ferment in a glass container (ensuring there is space to accommodate the rising of the cheese) for 8–24 hours depending on the room temperature, until it begins to smell sour.
Add salt. Mix well and serve. Refrigerate to store.
This can keep for 10 days or more. It is ideal for making cheesy sauces, dips and spreads or even just directly on bread.
It can even be used on baked dishes and will brown slightly when baked.
Note- The fermentation time differs based on the room temperature and the climate of the place where you are. Please keep an eye on the cheese after 8 hrs. It should be placed in the refrigerator after it begins to smell sour.