1 cup macadamia nuts, soaked
1 cup cashews, soaked
2 acidophilus capsules (just the powder
*add water while blending ingredients until the nuts are smooth, not too watery
Blend above ingredients until completely smooth. Place in the center of a cheesecloth and wrap tightly. Place in a strainer elevated over a bowl and let ferment at room temperature for 36-48 hours or in a dehydrator at 90 degrees for 24-36 hours. Cheese should have a distinctly sour smell when properly fermented.
1/2 tablespoon nutritional yeast
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 cup herbs, minced
1 tablespoon organic chickpea miso
Set 2 tablespoons of herbs aside, thoroughly combine the remaining ingredients with fermented cheese base. Using a sheet of parchment paper, roll flavored cheese base into a log shape. Sprinkle remaining minced herbs over a fresh sheet of parchment paper. Roll log in herbs, coating it evenly. Wrap tightly in parchment and allow to age at least 3-5 days in refrigerator before serving.