I want to introduce you to the art of making cheese... vegan cheese 🌱... The only difference is that instead of using an animal's breast milk, I use cashews. I used to make cream cheese and letting it ferment for a few days to 1-2 weeks with rejuvelac (made from rice sprouts). But what I'm about to show you is a whole other level! Last year I started experimenting with making blue cheese, also called Roquefort! (But we must be careful, only cheese produced in the town of Roquefort in France can be called Roquefort!) Still it's the same culture (Penicilium Roqueforti) 🤓

It's a process that takes about 15 days. But it can be extended, as the cheese becomes more mature and firmer. Later I'll show you one that has matured 6 months 😆😅!

Here's a video of how I made it.