Vegan CHEESE

Recipe by Julie Piatt, This Cheese is Nuts! Delicious Vegan Cheese at Home

INGREDIENTS

2 cups raw cashews

2 tablespoons unrefined coconut oil, plus more for greasing the pan

3/4 cup aquafaba (liquid from canned garbanzo beans)

1/2 teaspoon Celtic sea salt

1 teaspoon white truffle oil

PROCESS

Easy Pre-Prep:

Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.

Lightly oil a 4 x 2-inch pan with coconut oil.

Drain the cashews. Place the cashews, aquafaba, salt, coconut oil, and truffle oil in a Vitamix pitcher.

Process first on medium speed, using the plunger to evenly distribute the mixture.

Gradually increase the speed, stopping intermittently to redistribute the mixture until it is smooth.

Transfer the mixture to the prepared pan and smooth out with a rubber spatula. Cover with a round of parchment paper cut to fit the pan.

Dehydrate for 24 hours at 90 degrees. Transfer to the refrigerator for 24 hours.

Run a sharp knife around the edges of the mold. Turn the cheese out onto a cutting board and remove the sides. Run the wide, flat side of a large knife under the metal round, pressing upwards to separate the round from the cheese. Smooth the cheese surface with rubber spatula. If desired, place in a humidifier for 1 to 3 weeks. Rub fine sea salt over your cheese after a few days and then repeat every few days or so to prevent black mold.

Serve and Enjoy!