Cashew cheese with sun-dried tomatoes (vegan cheese)

Ingredients

3 servings

• 1/2 lemon (juice)
• 500 ml lacto-fermented sauerkraut juice
• 1 tbsp tamari sauce
• 100 g cashews, soaked overnight
• 2 shallots
• 6 sun-dried tomatoes, rehydrated for about 1/2 hour
• 1/2 cup water
• 2 cloves garlic
• 10 walnuts
• 1 pinch oregano
• 2 tbsp nutritional yeast
• 2 tbsp lacto-fermented sauerkraut juice (in addition to soaking the cashews)

Steps

1. 1

   The day before: soak the cashews in 500 ml of lacto-fermented sauerkraut juice (from an organic store). On the day: Drain and rinse the cashews thoroughly. Place them in the blender.

2. 2

   Blend in a blender the cashews with: - lemon juice, - tamari, - sauerkraut juice (2 tbsp), - nutritional yeast, - shallot and garlic, - and a little water.

3. 3

   Once the texture is smooth, add the sun-dried tomatoes and walnuts. Blend again. Place the resulting cream into metal rings or cookie cutters previously placed on teflex sheets.

4. 4

   Dehydrate for 1 hour at 60°C, then 11 hours at 40°C. After 4 hours, remove the rings or cookie cutters. After 8 hours, flip them over on the teflex sheet.

5. 5

   Store in a cool place in an airtight container for aging.