I never wanted to venture down the road of making my own vegan cheese, but after purchasing a few different brands of nut cheeses in the US and going on a binge I thought “it can’t be that hard!” And surprisingly isn’t. Give it a try with this recipe for a pistachio crusted cashew cheeseball. It’s super delicious and you will be very impressive if you serve this at your next dinner party!
NOTE: you don’t have to use the vegan probiotic, but this is what will help give it more of a “cheesy flavor”. Plus if you already take probiotics on the regular then you have exactly what you need in the fridge! It’s activated by the fermented miso paste in the mixture and works it’s bacteria magic in the first phase when the cheese is sitting in a slightly warm / room temperature environment. I’ve also updated the written recipe with a large version and a smaller version with slightly different amounts of ingredients.