4 tablespoon tapioca flour and more to coat cheese
1 teaspoon salt
Instructions
Soak cashews for at least one day
Drain water and rinse cashews
Blend cashews, rejuvelac, tapioca flour and salt. Start with ¼ cup of rejuvelac and add more if needed. Do not put too much rejuvelac. Add just enough to blend with a tamper.
Pour cashew mix into a bowl and loosely cover it with a plastic wrap. Leave it at room temperate for 12 to 24 hours. Check after 12 hours to see if it tastes tangy/sour (like yogurt).
When it taste tangy/sour, cover the bowl tightly and set aside in the refrigerator for at least 6 hours. It needs to be cool to be molded easily.
Cut parchment paper big enough to hold a disc of cheese. Also cut a long strip of parchment paper for the side of the disc and a piece of string to tie cheese
Put tapioca flour on parchment paper.
Put tapioca flour on waxed paper. This paper need to be big enough provide the surface to mold cheese. You can do this on a cutting board but I like waxed paper for easy clean-up afterwards.
Divide cheese mixture into three (or two if you prefer large discs) and put one portion on a plastic wrap
Mold cheese in a plastic wrap
Put cheese mixture on waxed paper and mold a disc. Dust cheese with a generous amount of tapioca flour.
Gently place cheese mixture on parchment paper
Wrap the side of the disc with a strip of parchment paper. Use a small amount of cheese mixture as glue to stick the paper together. Tie a string around it. Cover cheese with a thick layer of tapioca flour.
Place cheese with parchment paper on a dehydrator rack and dehydrate it at 95 degrees Fahrenheit for 12 to 24 hours. If cheese is soft, I keep it longer in the dehydrator.
Take out cheese from the dehydrator and wait until it completely cools down
Transfer cheese with parchment paper into a paper box lined with paper towel
Place the box in the refrigerator with the lid slightly open and age cheese for 6 to 8 weeks
During the aging process, change paper towel and flip cheese every couple of days.
Recipe by Asian Vegan & Beyond at https://www.asianveganandbeyond.com/cultured-aged-vegan-cheese/