Cashew Cheese by Chef Jess Rice

Tree Nut Cheese Base

• 3 Cups Soaked Cashews

• 2 Probiotic Capsules*

*in a pinch, sub 1/2 cup saurkraut

Directions: Blend ingredients until smooth

Pour mixture into nut milk bag and put the full bag in a bowl in the dehydrator, covered for 24-48 hours on 115 to ferment

Flavoring Cheeses

Cheddar: 1 cup nutritional yeast, 1/2 tsp sea salt (add slowly to taste), 1/4 cup lemon juice

Smoked Cheddar: 1 cup nutritional yeast, 1/2 tsp sea salt (add slowly to taste), 1/4 cup lemon juice, 3 tsp smoked paprika, 1/4 cup lapsang souchong tea

Pepperjack: 1 cup nutritional yeast, 1/2 tsp sea salt (add slowly to taste), 1/4 cup lemon juice, 1/4 fresh jalapeno (small dice), 1/4 cup fresh bell pepper (small dice), 1 tsp cayenne

Goat Cheese: 1/2 tsp sea salt (add slowly to taste), 1/4 -1/2 cup lemon juice, 1/2 cup herbs to roll frozen cheese in

Blue Cheese: 1/2 tsp sea salt (add slowly to taste), 1/4 -1/2 cup lemon juice, 2 TBSP Noni fruit, 1 tsp spirulina, 1 TBSP lemon juice blended