Blue Vein Tree Nut Cheese. Fermented. Blue Majik.

Yields 1 small block of cheese
BASE RECIPE
Ingredients:
3½ cups cashews
½ cup macadamia or other nut mylk
¼-½ cups water
1 teaspoon E3 Probiotics powder (open capsules)


FIRST LEVEl Flavouring
Ingredients:
1 tablespoon lemon juice
1 tablespoon nutritional yeast
Pinch salt


SECOND LEVEL Flavouring
Ingredients:
Blue Majik powder


Preparation:
Blend nuts and water together in high-speed blender. Add probiotics once the nuts are blended so as not to overheat and damage them. Wrap the nut cheese in muslin cloth, Place in a glass bowl and leave to ferment for 24-48 hours - NO LONGER.

Once fermented, stir through the crust that has started to form. Add the first level flavours, followed by the second level Blue Majik - slightly stirring in to make a blue vein cheese appearance. Roll the mix into a log wrap in baking paper and store in the fridge for up to a month.