Vegan cashew nut cheese

200 g cashew nuts (soaked for 2 hours)

250 ml water

2 capsules Biotik Blast

1 tablespoon yeast flakes

1 tbsp lemon juice

1 tsp herbal salt

Rinse the nuts and blend with 250 ml water in a blender until smooth, please make sure the mixture is not too hot! Then open the Biotik Blast and add.

Stir in carefully.

Pour the mixture into a nut bag and carefully squeeze out the whey. Then put the bag in a sieve, hang the sieve in a bowl and weigh it down with a plate. ( I use the sieve maker from Tupperware for this).

Now let it ferment for at least 12 hours in a warm place.

Then form small cheeses and dry them for 8-10 hours in the dehydrator.

Please make sure that you work hygienically. After that, simply wrap them in baking paper and put them in the fridge. Here the cheese still ripens a little. Thereby it shrinks a little bit and becomes harder. It can be kept for months.