Germinated brown rice rejuvelac (refer to separate recipe)
Soak the nuts in water (not tap water) for 12 hours.
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.
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.
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.
This cheese is most popular with 1 tablespoon of pesto added in.
Story Behind this Recipe
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.