EllieK, (edited ) A quick photo post of the air dried sharp cashew 'cheese' (from Miyoko's recipe) after 4 days of drying. I will next wrap it in greaseproof paper and refrigerate for as long as we can stand to leave it. Or I could just salt the outside lightly again and leave for another few days to deepen in flavour. It's already so good! I think I'll leave it a couple more days, as we already have some of the turmeric black pepper one to eat.
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