Maybe I am a bit late for the #vegancheesechallenge hosted by 
I could leave without meat, but I couldn't live without cheese. So, during the Great Lent the thing I miss the most is cheese. In pasta, in salad, or just cheese. So when I found a recipe on the internet for a vegan cheese I didn't think twice to try it. And the result is incredible. I think I will continue to make this cheese even when it's not a Lent time. You can use it as cream cheese, or you can leave it in the fridge for 2 days and use it as regular cheese.
Ingredients:
200 grams cashews (1 cup)
120 ml ( 1 1/2 cup) filtered water
Probiotic powder from 2 capsules
1/2 tablespoon salt
any spices you like
Take the cashews and soak them in water overnight. The next day, put the cashews in the blender, add the water and the Probiotic powder. Mix everything well until is creamy.
Put the mixture on a clean cloth, and tie the cloth. Place it on a drainer on the top of a pot, so the milk can be drained. Now starts the fermentation period. You should leave it like this for 24 to 48 hours in a warm place.
Then, cover it in plastic foil and put it in the fridge overnight.
Add some spices and enjoy this deliciousness.
