Cultured Nut ‘Cheese’ by The Beauty Chef

MAKES 375G (1½ CUPS) INGREDIENTS

2 cups (300g) raw cashews, soaked in water for 12 hours or overnight

½ cup (125ml) lukewarm water

½ tsp (5 capsules) probiotic powder 1½ tblsps savoury yeast flakes*

2 tsps freshly squeezed lemon juice 1 tsp onion powder 1 tsp Himalayan salt ½ tsp ground turmeric (optional)

Coating

2 tblsps herbs de Provence or your choice of spice mix

METHOD

1 Drain and rinse the cashews. Place the cashews, lukewarm water and probiotic powder in a high-speed blender. Blend until smooth. Transfer to a glass or ceramic bowl. Cover with a piece of muslin cloth and secure. Stand at room temperature in a warm place (on top of the fridge is a good spot) for 1-2 days, until thickened with a pleasant sour taste.

2 Add the yeast flakes, lemon juice, onion powder, salt and turmeric, if using, and stir to combine.

3 Spoon the mixture onto a double-layered square of muslin cloth. Bundle up into a ball, tie and hang off a spoon suspended over a bowl. Stand at room temperature for 4 hours, or until the ‘cheese’ reaches your desired firmness.

4 ‘Cheese’ can be served plain, wrapped in vine leaves or coated in spices. If serving plain, press into a plastic wrap-lined mould or shape and wrap in clean muslin cloth or baking paper. Serve immediately if you prefer a softer, spreadable texture. Alternatively refrigerate for 2 hours or up to 3 days, to firm your cheese up further, until the desired consistency is reached.

5 To coat, shape the ‘cheese’ into desired shape – a log or rectangle works well. Wrap in muslin cloth or baking paper and refrigerate for 2 hours, to firm up slightly. Roll in herbs de Provence or your choice of spice mix. Serve immediately or rewrap and refrigerate until required, up to 5 days.

6 Serve with crackers or crudités or as part of a meal. Store the cheese wrapped in plastic wrap or baking paper in the refrigerator for up to 5 days.