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INGREDIENTS FOR MAKING VEGAN CHEESE:
This recipe makes 1 perfect size of a small springform pan (1 ½ x 4 inches) and a little extra to make a small one. Note: I started making this recipe by using a high-speed blender. As it’s very hard to get all the mixture out of the blender, I ended up with the perfect amount to make one perfect size cheese using a small springform pan as a mold. Now, that I use a food processor instead, I can get all the mixture out easily. However, I end up with extra mixture to make a small cheese. You can divide this recipe to make 2 normal size cheeses instead.
2 cups (474 ml) of raw cashews, organic is preferable
4 capsules of plant-based probiotic. You can get them at most health food stores.
4TBSP (60 ml) of water kefir (optional) If you don’t have it, substitute the same amount of filtered water instead.
3 TBSP (45 ml) of filtered water
About ½ TSP (1.25 ml) of good salt
1/16 tsp (Dash) of Penicillium Candidum. Note: Most Penicillium Candidum sold in the US is from dairy, so be sure to get the right one. I have found a company in the US that has a vegan option, and another one is in Europe cashewbert, but unfortunately they don’t ship worldwide (not affiliated).
EQUIPMENT:
Note: Use this is for guidance, and feel free to use what you already have and be creative!
A food processor or a high speed blender. Note: I tried using a high speed blender a few times and realized it was too difficult to scoop out the cashew paste. To make it easier for the blender to work properly and easy to scoop, I had to make the paste liquid enough. I ended up with another process to get rid of the liquid, and the cheese didn’t turn out the way I wanted. So, I’m happy using a food processor as it’s easier.
Something to form the cheese. I use a small non-stick springform pan and a custard bowl.
A container to use during the aging process.
2 bamboo mats or any non-metallic rack.
Cheesecloth (washed) and parchment paper.
INSTRUCTIONS:
Day 1: soak the cashews in filtered water overnight.
Day 2: dump the soaking water, and replace it with new filtered water. Strain and let the water drip. Note: You can quickly pour boiling water over it and rinse it if you prefer. (that’s what both websites I learned from recommend)
Put the cashews in a food processor, (or a high-speed blender) add ¼ teaspoon salt, water kefir and filtered water. Process, scrape down, and keep processing until smooth to the texture you like.
Open the probiotic capsules and sprinkle the powder in, and add Penicillium Candidum. Process it again until everything is well combined.
Put the mixture in a glass container, cover it lightly and let it ferment at room temperature for one night.
Day 3: use a container’s lid, put a bottomless springform on it, then put a cheesecloth in. Scoop the mixture into it and lightly pack it down. Fold the cheesecloth over the edges and gently press it down to smooth mixture. Use the container to lightly cover it, and let it sit in the coolest area of the house (I leave mine in the attic and it works perfect), and let it form for one night.
Day 4: take out the form and unwrap the cheesecloth. Sprinkle some salt on it evenly, then use a piece of parchment paper to cover it and carefully flip the cheese. Remove the cheesecloth and sprinkle salt on this side too. Cover it and put it back in the cool area. Note: the amount of salt used to sprinkle is about ¼ teaspoon (1.25 g), but don’t worry if it’s a little bit more or less.
Day 5-10: use a piece of dried parchment paper to flip it every day. You should see some signs of white mold around day 6 or 7. During this period, the cheese sweats, so make sure to dry any moisture on the cover before covering it up each time. Note: I wipe down the paper with a clean washcloth after each use, dry it. I reuse the same paper until it gets too weary to use. If you forget to flip and let the cheese sit on the paper longer than one day, the paper will stick to the cheese and it’s hard to remove it without damaging some mold. The mold is essential to protect bad mold growth inside the cheese. I damaged my a few time to learn this problem. So, be sure to flip and change the paper everyday.
Day 11 or so: the cheese is should now be covered with white mold and firmer. It’s also easier to flip. Replace the paper with a bamboo mat or a non-metallic rack. The bamboo mat helps to ventilate the cheese better. Still, flip it each day, but at this point it’s ok if you forget to flip it on some of the days.
Day 16 or so: the cheese is now covered with thick mold, and it’s time for slow aging. Transfer the cheese to a piece of parchment paper and wrap it. Put it in a breathable container and keep it in the fridge to age for another 2 to 3 weeks . No need to flip it at this point.
After 2 weeks or so of aging in the fridge, it should be ready to eat. The cheese is now dry and firm. Enjoy! Note: If you plan, and repeat making it accordingly, you can always have Vegan Cheese on hand.
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