Cashew Cheese

Directions

1. 1
   In a high-speed blender or a Champion juicer with the blank plate in place, process the cashews until smooth.
2. 2
   Transfer to a bowl and stir in the Rejuvelac and salt, mixing well.
3. 3
   Line a sieve with a double thickness of cheesecloth and place over a bowl.
4. 4
   Transfer the mixture to the sieve, drape the cheesecloth over the top, and leave in a warm place to ripen for 12 hours.
5. 5
   Remove the cheese from the cloth-lined sieve.
6. 6
   Shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up.
7. 7
   Use immediately, or store in an airtight container in the refrigerator for up to 3 days.