Cashew Cheese Will Always Please

I've been on a cashew cheese kick lately. Although the version I make requires a couple of days to prep, it's simple to make and always really tasty. In my experience, cashew cheese seems to satisfy vegans and non-vegans alike, so it may even be considered a good dish to bring people together.

My favorite recipe that I've used for inspiration and adaptation comes from Tal Ronnen's "The Conscious Cook".  I use this recipe as a spread, as a dip, as a filling, and even thin it out to make a cream sauce. My super picky French friend, who once argued with me that something non-dairy could not be labeled cheese, has specially requested a batch of cashew "cheese" because she likes it that much.

Here is the recipe, basically as is in the book, with slight adaptation.

Cashew Cheese
Ingredients 
2 C whole raw cashews, soaked for 12 to 14 hours, or overnight
1 C Rejuvalac (or 1tsp probiotic powder, dissolved in 1 C warm water)
2 T nutritional yeast
1/2 T onion powder
1 1/2 T fresh chives
2 T minced fresh parsley (I've used fresh rosemary instead)
2 T minced shallot (omit for a milder flavored cheese)
1 tsp salt
freshly ground black pepper to taste

Directions
1. Drain and rinse the soaked cashews.
2. Place nuts in a blender with probiotic mixture, or Rejuvalac, and blend on high for several minutes until very smooth. Transfer to a clean glass bowl, cover with cheesecloth, and set in a warm place for 14 to 16 hours to culture. (I line a strainer with cheesecloth, cover the cashews, and place the strainer over a bowl to allow the moisture to drain for a slightly firmer cheese.)
3. Transfer to a medium bowl and stir in remaining ingredients. Cashew cheese will keep, covered in the refrigerator, for up to one week.