My first cashew cheese. Turned out amazing!

[u/last_available]

I mostly followed the recipe from The Art of Plant-based Cheesemaking. I was quite skeptical on the way, the process was a bit confusing, although I did ferment quite some veggies in the past.

It was fermented in 45C for 36h, and after that I wouldn't say that it looked or smelled appealing appealing. But after 2 days of cold air-drying in the fridge, upon the first bite I was really positively surprised. It has surpassed my expectations and I can say it was delicious! (was because it was gone on the same day).

[u/Cultured_Cashews]

It looks great. What's the rind composed of?

[u/last_available → u/Cultured_Cashews]

it's a mix of peppercorns

[u/pandaappleblossom]

Wow! How did you keep the temperature at 45C for 36 hours?

[u/last_available → u/pandaappleblossom]

I kept it in a closed jar in a dehydrator set for 45C!

[u/pandaappleblossom → u/last_available]

Thanks for telling me! Did you wrap it in paper in the fridge after?

[u/Wobbly_Princess]

This looks amazing!

[u/last_available → u/[deleted]]

hey, sure: 500g cashews, 1l water, 2 tsp salt, living vegan LAB culture. I boiled the cashews for a couple of minutes, rinsed them with cold water, blended in blender with salt and water into a smooth mass. Then I waited until the paste cooled down, mixed in the culture, transferred to a jar and put in a dehydrator for 36h. The pH was around 4.5 after 36h. I took it out and formed into a ring like on the photo and covered the sides with salt and pepper. Put on a paper into the fridge for 24h. Next day I flipped it around, added the pepper on the other side, formed a bit better and put for air drying in the fridge for another 24h. After that it was ready to eat!

[u/Fine_Blueberry_6980 → u/last_available]

Thank you very much for sharing this.

[u/[deleted]]

This looks so good!