It was definitely a long process, but now that I am eating the rewards, I do believe it was worth it - particularly after my raw crackers are finished dehydrating in the morning!
|The final product...Raw fermented nut cheese after many days of preparing.|
So the process began by soaking 1 cup of wheat berries for 12 hours to begin the making of rejuvelac. The soaked berries are then drained, rinsed and placed in nut milk bag to sprout for about 3 days. When the tails reach the length of the berries, they are ready. The sprouted berries are then placed in a clean bowl with 2 cups of filtered water and left for another 2 days to soak. The end product should be rejuvelac. Slightly sour lemon tang with a slight amount of white froth visible on surface.
|Sprouted wheat berries soaking in filtered water for 48 hours to make rejuvelac|
Soak 2 cups of cashews in filtered water for 12 hours. Drain and rinse. In the blender, add the soaked cashews and enough rejuvelac to allow the blender to combine to make a smooth cream.
I added some nutritional yeast flakes, garlic, seasoned salt and some fresh herbs from the garden to the blend. The herbs made the cheese turn slightly green, so I added a touch of turmeric to make it more yellow, but I should have really left the herbs out and kept the colour white. It is also recommended to add a sprinkle of probiotic powder to kick start the fermentation process especially if you are using water only and not rejuvelac. I added a 1/2 teaspoon of "Inner health plus' probiotic that I had in the fridge.
After the cheesy paste is formed, transfer to a nut bag and tie off in a ball, leaving it to sit for a further 48 hours in a warm spot. I left mine near the fire at night, or on top of the dehydrator if it was in use.
|Rejuvelac and cashews blended and then rolled up in a but bag to begin the fermenting process|
After just one night, my small ball of cheese had grown to double its size! It's alive!
|After 1 night of resting in a warm place, my cheese ball has come alive!|
|Spreading the fermented nut cheese into a lined bowl |
ready for the final stage of hardening in the fridge.
|The final product - Raw fermented nut cheese coated in |
cumin seeds and dried coriander.
|Ready to eat on fresh raw crackers|