Recipe adapted from This Cheese is Nuts, written by Julie Piatt, author of The Plantpower Way.
A smooth and delicious blend of cashews and pine nuts make the base of this fermented (in the dehydrator) cheese. The seasonings create a light orange, slightly smoky, and spicy flavor. Dusting the top with red pepper flakes kicks the flavor up a notch.
Makes one 4” round, with a little left for a ‘tester’. Line bottom with parchment paper round
Fermented at 95 degrees F for 24 hours in a dehydrator [mine is Magic Mill brand]
Drain the cashews and add to a Vitamix pitcher (or other strong blender), with pine nuts, coconut oil, filtered water, acidophilus, nutritional yeast, lemon juice, garlic powder and all other seasonings except the pepper flakes and oregano garnishes.
Blend on medium speed, using the plunger regularly to evenly distribute the mixture until well incorporated. Stop the blender to scrape sides with a spatula when needed to incorporate all ingredients, and to create a smooth mixture
Transfer the cheese to the prepared cheese mold. Smooth out the top using a knife or rubber spatula. Top with another round of parchment paper (the 1st round of parchment paper was on the bottom of the mold).
Place the cheese mold in the dehydrator at 90 degrees F for 24 hours. Refrigerate overnight, for days, or even a couple of weeks. Cover lightly after it is cooled. The flavor becomes even richer with time.
Remove the cheese from the mold and press red pepper flakes onto the outside. Garnish with oregano. Served with whole grain crackers, and veggies like jicama.