Vegan dill cheese

2 cups cashew, soaked 8 to 24 hours

1 cup water

1 pill probiotics

½ cup lemon juice

1 tsp Himalayan salt

2 tsp nutritional yeast

1 tbsp white miso

1 tsp onion powder

1 tsp garlic powder

Finely chopped dill


Place the cashew, water and probiotics in a blender and blend until it is creamy and smooth.

Line a strainer with a cheesecloth and scoop mixture onto cheesecloth. Fold the cheesecloth over nut cheese mixture and place a plate with weight on top.

Leave nut cheese to culture for 24 hours at room temperature.

After 24 hours, mix together in a small bowl lemon juice, Himalayan salt, miso, onion and garlic powder, and nutritional yeast. Add to cheese mix by folding in. Then add the finely chopped fresh dill.

Cover and place in the refrigerator to firm up.

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