Cashew fermented cheese spreadable
of liquid probiotic
or content of 1 capsule
dry herbs of your choice
dill, parsley, green onion in my case
Soak the cashews overnight
In the morning drain the water, rinse the cashews and blend them with 160 gr of water till completely smooth.
Line the sieve with double layer of cheesecloth and place it on top of the bowl.
Pour the cashew mixture over the cheesecloth, cover with a loose corner and let it sit for 24 hours.
After time is up remove your cheese, discard any liquid in the bowl.
Mix the cheese with salt and nutritional yeast.
Cut the square piece from the plastic wrap. Spread the herbs over it and spoon the cashew mixture on top, bring together corners of the wrap and twist till you warm a ball.
Let it firm up in the fridge preferable overnight.
Keeps well for at least a week.