Cashew Cheese

1. 1

   In a high-speed blender or a Champion juicer with the blank plate in place, process the cashews until smooth.

2. 2

   Transfer to a bowl and stir in the Rejuvelac and salt, mixing well.

3. 3

   Line a sieve with a double thickness of cheesecloth and place over a bowl.

4. 4

   Transfer the mixture to the sieve, drape the cheesecloth over the top, and leave in a warm place to ripen for 12 hours.

5. 5

   Remove the cheese from the cloth-lined sieve.

6. 6

   Shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up.

7. 7

   Use immediately, or store in an airtight container in the refrigerator for up to 3 days.

No additional tips available.