Next, sanitize everything that is going to come into contact with the cashew cheese. We only want to encourage the probiotic cultures that we’re adding, so this will kill any undesirable enzymes. If they’ve been soaking overnight rinse them with boiling water. Soak the nuts in cold water on the counter for 2-4 hours, or stick it in the fridge and let soak up to overnight. I also prefer to use organic whole cashews, as these are of the highest quality. I prefer to soak the cashews in filtered water. Soaking the cashews in cold water softens them and makes it easier for your blender to turn them into an ultra smooth cream. You can purchase probiotics at health food stores as well as online (Amazon linked above).įirst, soak your cashews. If using capsules with more live cultures you will not need the same volume as they are more potent than the ones with less active cultures. Over the past couple years I’ve been using both Jarro-Dophilus with 10 billion per capsule and with 3.4 billion per capsule and have had success culturing lots of vegan cheese with both (not sponsored, but those are Amazon affiliate links). I’ve successfully used different brands over the years, but currently recommend Jarro Formulas brand, which conveniently labels their vegan offerings as certified vegan.
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