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Cave-Aged Cashew Cheese (optional:cave)



1 tsp. sea salt
1 T nutritional yeast (nooch)
1 tsp. lemon juice
3 T italian herbs
1/4 cup rejuvelac (1 cup whole grains + 2 cups water overnight... then rinse out grains until they begin to sprout--might take 2-3 days..until you see lil tails forming! Add 4 cups of water, let sit for 2 days... will turn a milky white.. AH HA! Rejuvelac!! Strain white liquid out.
to create:
1. Blend rejuvelac, 1/2 tsp of sea salt, and Cashews...reserve in a a towel over the top, and let sit over night! Sleep sweetly.... Is the mixture thick? If not, let it sit another day.
2. Add nutritional yeast, lemon juice, herbs, and sea salt.... Roll up "cheese log" in parchment paper. Roll it in herbs! Let it sit out until thick! AGED! CHEESE! Made from cashews! Aged in your kitchen's cave!
3. Spread on everythaaaaaang.

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