Anyone who has ever tried this vegan cashew cheese spread has wanted more AND wanted the recipe. It has legitimately blown my mind. I’M SO HAPPY ABOUT THAT!
So many recipes were tested out before one hit the spot. The journey of cheese-making seemed overwhelming at first, but I’ll let you in on some tips below that will give you a better understanding as how to attain your perfect cheese. This, for now, is your basic recipe for your cashew cheese spread I always double this batch because of how long it takes to make. That way we have a continuous cycle (cycle…circle…wheel…of cheese 
) of cheese in our house!
There is another recipe on my site called Almond Cheese Spread. The almond cheese is just as yummy and usually more affordable than the cashews in this cashew cheese spread.
Makes about 3 cups
Time to make, minus soak-time: 10 minutes
Time for soaking/fermentation: 6 days
2 cups cashew splits/pieces, soaked for 2 hours
1/2 cup Rejuvelac – see recipe below
2 teaspoons salt
1/3 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup coconut oil, use more or less depending on how firm (after refrigeration) you would like it.
Rejuvelac Recipe:
Step One:
1/2 cup wheat berries (a variety of seeds can be used in place, but wheat is easy to come by)
1 cup water
1) 16oz jar for sprouting the berries
3) 16oz jars for culturing the water.
Soak the wheat berries overnight on the counter, covered with cloth or coffee filter.
Step Two:
The next morning, pour off the water from the wheat berries and cover with a cheesecloth or coffee filter and secure with a rubber band.
Tip the jar on its side allowing the berries to spill over so that enough air circulates and it doesn’t become moldy.
-This is the beginning of the sprouting process-
Step Three:
Everyday, once a day, rinse the sprouts until small tails form (should be about 2 days). Leave covered on the counter.
Step Four:
After small tails form at the bases of the wheat berries, rinse and transfer the sprouts into a large jar or split between two smaller jars. Add 6 cups of water and cover with a cheesecloth or coffee filter and secure with a rubber band. Allow to sit on the counter and ferment for 2 more days.
Step Five:
Pour off Rejuvelac from sprouts and keep in a sealed container in the fridge for up to two weeks. This is the fermenting agent, rejuvelac, for the cheese spread
Place all ingredients into a food processor or variable speed blender and puree until smooth.
Pour the spread into a clean glass jar, leaving about 2-3 inches of headroom at the top.
Cover with a coffee filter, secure with a rubber band and allow to sit out on the counter for 2 days.
The spread will get poofy and air pockets will form throughout the jar. This is the sign of fermentation that you’re looking for to make sure you’re rejuvelac is working. This means it’s full of beneficial enzymes that are will keep you healthy.
HOW TO MAKE DA CHEESE
Place the cashews, rejuvelac, salt, nooch, garlic powder, onion powder and oil into a food processor or variable speed blender and puree until smooth.
Pour the spread into a clean glass jar, leaving about 2-3 inches of headroom at the top.
Cover with a coffee filter, secure with a rubber band and allow to sit out on the counter for 2 days.
The spread will get poofy and air pockets will form throughout the jar. This is the sign of fermentation that you’re looking for to make sure you’re rejuvelac is working. This means it’s full of beneficial enzymes that are will keep you healthy.
After the final 2 days are up, put a lid on it and store in the fridge for up to… well, until it molds! It only gets sharper in flavor with age!