Pumpkin Seed and Cashew Cheese
From our newest title Homemade Vegan Cheese, Yoghurt and Milk
Ingredients
100 g pumpkin seeds
100 g cashew nuts
½ tsp Himalayan salt
50-60 ml rejuvelac*
1 tbsp pumpkin seed oil
Makes about 350 g
Soak the pumpkin seeds and cashew nuts overnight in water.
The next day pour off the water, rinse and drain.
Then put the nuts and seeds with the remaining ingredients in a blender and mix until you have a fine, creamy mixture. Stop the blender several times throughout the process and scrape the mixture down towards the blade. The quantity of rejuvelac required depends greatly on the blender used and the time spent soaking. You need to achieve a smooth, soft mixture.
Put the cheese in a glass or ceramic bowl, cover with a plate and allow to ferment for around twenty-four hours at room temperature. The longer it ferments, the stronger it will taste. In contrast to the other cheeses, do not leave this cheese to ferment for longer than twenty-four hours, particularly in the summer. The oil can cause it to go off!
The cheese can be kept in the refrigerator for about five days.
∗Rejuvelac is a fermented drink made from grains or pseudograins. First, you germinate seeds such as spelt, wheat or rye, millet or quinoa and
leave them in water until a milky liquid forms that smells slightly cheesy. Rejuvelac tastes different with every grain or pseudograin variety used.
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