Soaking cashews makes them nice and soft for blending but also, you will be improving the digestability and the bioavailability of the nutrients. You need to make sure you soak your cashews for several hours the longer the better, so if you soak them overnight, that's ideal. Creamy, flavourful, dairy-free , gut health friendly and deeeelish! Now for a few more tips for perfect cheese making! This cashew cheese is everything you'd want it to be. I don't think it would work in a food processor, you need a high power blender like a Blendtec or a Vitamix. It should be almost like cream when it's finished blending. *NOTE: The key to get it super creamy is making sure you blend it really really well.
I used two capsules of Genuine Health Advanced Gut Probiotics, but this cheese would work with only one capsule of 15 billion. I might just try this on my dad, he he he. You could totally trick a dairy-cheese lover into thinking it was a dairy-based cheese.
It has a creamy texture that is consistent throughout. I'm pleased to tell you, I've nailed it and this cheese is absolutely wonderful. Every recipe I looked up had a slightly different formula so I knew I would have to play around before I nailed it. Not just because it's tasty, but also because soaked and fermented nuts like this cheese, are easy to digest, making the nutrients easier to absorb.īut to be honest, I was quite intimidated by the idea of making it myself. It is the perfect warm place for this cheese to ferment like a champ.Įver since I had my first taste of cashew cheese a few years ago at Tori's Bakeshop, I've been wanting to make my own cashew cheese. The other day my hubs opened up the oven and said "Joy, that stinks"! I knew I was on to some good cheese making by his comment! But just to be clear, you do not heat this cheese in the oven.
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