Cashew cheese

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CASHEW CHEESEEditor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

3 cups raw cashews, soaked for 10 to 12 hours in filtered water and drained1/2 cup Rejuvelac1/2 teaspoon Celtic sea salt

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

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