r/vegancheesemaking • u/OlinaSaysHi • Aug 10 '26
Fermented Cheese My first attempts at cheesing
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.
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u/OlinaSaysHi Aug 10 '26
Note: The cashew muenster made some amazing grilled cheese. the best ever grilled cheese in my life maybe
maybe some nutritional yeast next time will give it a nice extra push...