Recipe by Rowena Jayne, Yogi and Author www.rowenajayne.com.
- 3½ cups cashews
- ½ cup macadamia or other nut mylk
- ¼-½ cups water
- 1 teaspoon E3 Probiotics powder (open capsules)
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- Pinch salt
- Blue Majik® powder
Blend nuts and water together in high-speed blender. Add probiotics once the nuts are blended so as not to overheat and damage them. Wrap the nut cheese in muslin cloth, Place in a glass bowl and leave to ferment for 24-48 hours - NO LONGER.
Once fermented, stir through the crust that has started to form. Add the first level flavours, followed by the second level Blue Majik® - slightly stirring in to make a blue vein cheese appearance. Roll the mix into a log wrap in baking paper and store in the fridge for up to a month.