Camembert

Prepare Cashews: Soak the cashews either overnight or for a quick soak in boiling water for 30 minutes.

Blend Ingredients: Drain and rinse the cashews. In a high-speed blender, combine the cashews, water kefir, contents of the probiotic capsule, sea salt, xantan gum, white peppercorns, nutritional yeast, and melted cocoa butter. Blend until completely smooth.

Ferment: Transfer the blended mixture into a glass jar. Place in a yogurt maker or a warm spot to ferment overnight. This step is crucial for developing the cheese’s flavor and texture.

Form the Cheese: After fermenting, cover a cheese mold with linen fabric. Spoon the cheese mixture into the mold, pressing gently to form. Cover and allow it to set and drain any excess liquid overnight at room temperature.

Unmold: The next day, carefully remove the cheese from the mold.

Salt and Ferment Further: Place the cheese on a bamboo mat and lightly dust with fine sea salt. Transfer to the fridge and let it ferment for a minimum of 4 days, flipping the cheese over daily. This stage helps develop the cheese's rind and flavor.

Finish with Coconut Oil: Once the cheese has dried and developed a slight rind, brush it with melted coconut oil to imitate the classic Camembert surface.

Age the Cheese: Wrap the cheese in parchment paper. It can now be aged in the fridge for a few weeks to a month to enhance its flavor. Alternatively, it can be served immediately with crackers and honey for a delightful experience.

Storage: The cashew Camembert can be kept in an airtight container in the fridge for up to 2 months.