Cheesy texture and flavor!
It has even got a crust!
This “aged” raw food cheese is great with chutney or marmalade.
2½ cups cashew nuts, soaked a couple of hours
3 yellow Bell peppers, seeded, in chunks
Juice from 1½ lemon
6-7 pinches turmeric
Sea salt to your liking, ½+ teaspoon
1. Combine all ingredients in food processor and process until smooth and creamy.
2. Remove bottom from springform pan and place just the ring on a Teflex sheet. Fill with cheese batter.
3. Dehydrate at 145 F degrees for 45 minutes, then lower to 115 and continue dehydrating for 24-48 hours. Remove ring and flip after half the time.
4. Serve with chutney if you like.
Note: The crust might feel and look very dry (after 36 hours) and the cheese might crack when placing it on a serving plate, but when cutting in wedges it will still stick together. And the texture is great.