A recipe for those who need to or want to avoid dairy, or for anyone who would like to try it because it is d e I i c i o u s
Super simple tasty tangy cashew cheese, similar to a ricotta or feta. I love it spread on toast or crumbled over pasta or roast veggies!
Soak 2 cups of raw cashews in water overnight. Drain and rinse. Blitz into a smooth paste with: 2 tbsp raw Kombucha, 2 tbsp raw ACV, 1/2 tsp sea salt, 2 tbsp nutritional yeast. Put in to a clean (glass or ceramic) dish. Cover with tea towel and leave to ferment for up to 2 days before refrigerating. Optional: Cover with olive oil to seal from oxygen exposure.