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Cashew Ricotta Cheese

You can really use any kind of nut to make this cheese. Cashews and macadamias tend to produce a nice neutral flavor but almonds work well too. If using almonds, you will need to pull off their skins after soaking.

The most challenging  part in making nut cheese is the 'blending'. If you own a regular old blender you will have to work a little harder to get a nice smooth consistency (but don't worry, I make mine in a regular old blender) However I will say Vita-Mixers do work the best!

No matter what tools you use, be patient while blending, stir often, and add only as much liquid as you must to to keep things moving.

This is one of the simplest cheese recipes to make requiring only three ingredients. In the very near future, we will explore making other more intricate nut cheeses. But really this is my favorite one because of it's versatility.
Cashew Ricotta Cheese

(Dairy Free, GAPS, Paleo, Primal, Vegan, Gluten Free)
3 cups cashews, soaked 12-14 hours (I just soak them over night)
You can get away with soaking the cashews for 4 hours. The flavor will not be as developed but it will still taste good.

3 capsules probiotics (what ever kind you have in your fridge)
2/3 cups water ( I use more or less, depending on how it's blending)

In a blender (Vita-Mix if possible) blend the soaked cashews, probiotics and water till smooth. I like to add my water in sections, using more or less as needed. It may still have a slight grainy texture. That will soften up even more after fermentation.

Line a sieve with a double thickness of cheesecloth and place over a bowl. (when I get my mixture thick enough, I've even done without the sieve and cheese cloth, just fermented it in the bowl and it came out great!)
Transfer the mixture to the sieve, drape the cheesecloth over the top, cover with a towel and let it sit in a warm place to ripen for 14-16 hours.  You can use your oven with the light on or you can use a dehydrator. It will take longer to ferment if it is in a cold environment.
Transfer to an air tight container and use within 3-4 days. It will firm up even more as it sits in the fridge. If it gets thick enough you can season, make into little rounds and roll them in a nut mixture and chill again for a nice festive 'cheese ball'.


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