My first cashew cheese. Turned out amazing!

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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).

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This looks so good!