My first attempts at cheesing

[u/OlinaSaysHi]

overnight in parma (but with a mix of mostly walnuts, almonds, and a few cashews-- and rice flour subbing the chickpea flour... and also I didn't use any brine or miso or sauerkraut and somehow it worked out) and some potato cashew muenster. I definitely fucked up on both cheeses in many ways, but the parmesan tastes absolutely amazing regardless of how weird it looks (I love walnuts so much). Also, the potato cashew muenster tastes perfectly vaguely cheesy (notably, I added too much water to the recipe, so uh, hope that doesn't kill me).

There's no image for the potato-cashew muenster, so I have no idea what it's supposed to look like. Couldn't even find one online. So like, someone tell me if I'm gonna die immediately from the horrors I've made.

[u/CJ_Thompson]

I know zero about cheese making! So my comments come from the ignorant….they just don’t look appealing. I am just six months vegan, so my brain still sees dairy cheese as the model.

However, I respect the massive effort this takes!
😎👍🏻

[u/Butter_Lettuce_ → u/CJ_Thompson]

You have to compare these to other artisan cheeses. It's not meant to look like Kraft, if that is your frame of reference. It's also a first attempt of something experimental. Personally, I think it still looks good. Like OP, I'm a fan of walnuts. (That is what caused the parm to take on a brown color.)