"aged" cashew brazil cheese

This is a recipe for a distinct flavored cheese made from nuts of your choice. I used cashews and brazil nuts in this recipe but feel free to substitute others. I found that these make the best taste and texture combination in the end product. It gets a little microbiological in the discussion of the recipe (not really) but its really simple to make.

cashew brazil cheese


1 cup raw cashews
1 cup raw brazil nuts
2 cups filtered water
4 vegan acidophilus capsules


salt
lemon juice
nutrional yeast or miso (optional for a more cheddary flavor)


1. Soak the cashews and brazil nuts for at least 4 hours in the filtered water.
2. Drain. Reserve 4 tablespoons of the water. Puree the soaked nuts in a food processor with the reserved water. Once it starts to get creamy add the acidophilus by opening the gel caps and sprinkling the powder into the cheese. Puree even more until super smooth. you may need to add a bit more water to make it work.
3. Next line a colander with cheesecloth. Spoon the nut puree into it and fold over the loose ends to cover. Place a plate on top of the cheese and some sort of weight on top of the plate to act as a press.  Place over another bowl to catch the water that comes out.
4. Let sit at room temperature for about 16 hours. Over this process the acidophilus should have begun to flavor the cheese making it slightly tart. If not let rest another 4 hours.
5. Then puree the cheese again, or just stir in some salt and the other optional ingredients. Wrap in wax paper or place in tupperware and refrigerate.
6. Alternatively you can form the cheese into a log and bake at 300F for a couple hours to dry it out and firm it up a bit more. You could also roll the cheese in fresh herbs. You do with your cheese what you wish, but all I ask is that you just enjoy it.