Nut Cheese Raw/Living Food

Name: Nut Cheese Raw/Living Food
Cuisine: American
Ingredients: 200 ml Fresh cashew nuts; 1 Germinated brown rice rejuvelac (refer to separate recipe)

cookpad.japan @cookpad_jp

I wanted to make nut cheese with home-made germinated brown rice rejuvelac.

Leave to ferment in a room with a temperature of over 20°C.
If the temperature goes over 25°C and you begin to smell the cheese, quickly transfer it to the refrigerator.
Please use up the finished nut cheese within 2 weeks. Recipe by Mille=miru

I wanted to make nut cheese with home-made germinated brown rice rejuvelac.

cookpad.japan @cookpad_jp

I wanted to make nut cheese with home-made germinated brown rice rejuvelac.

Saved

Ingredients

200 mlFresh cashew nuts
1Germinated brown rice rejuvelac (refer to separate recipe)

Saved

Steps

1

Soak the nuts in water (not tap water) for 12 hours.
2

Add the drained cashew nuts and around 2 tablespoons of the rejuvelac to a food processor and blend until smooth. If it's looking a bit dry, add some more rejuvelac.
3

When the mixture becomes an appropriately thick paste, add it to a container, loosely close the lid and leave to ferment for 6-10 hours at room temperature. Then move it to the refrigerator to rest overnight.
4

The finished product will have a cheesy aroma. Feel free to flavour it with whatever you like. The cheese in the photo is flavoured simply with salt and pepper.
5

This cheese is most popular with 1 tablespoon of pesto added in.