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In this episode Guillermo meets the queen of vegan cheese, Miyoko Schinner, and learns how to make a basic cashew cheese at home. They talk about the current state of the dairy industry, and how plant-based production can ultimately be its savior, and ours. Miyoko takes Guillermo on a tour of her animal sanctuary, and her vegan creamery, right in the middle of dairy country in Petaluma, CA.

#vegan #vegancheese #plantbased

Recipe:

2 cups of cashews, 1/2 cup sauerkraut juice, 2 tablespoons nutritional yeast, 1 tablespoon miso, all blended up, then fermented on the counter (covered) for about 24 hours.

INGREDIENTS
2 cups cashews
½ cup sauerkraut juice
2 tbsp nutritional yeast
1 tbsp rice miso
pinch of sea salt
Soak cashews for 2 hours in water, then drain thoroughly.
Strain ½ cup of juice from a jar of sauerkraut.
Combine all ingredients in a blender and blend until smooth.
Let ferment for at least 24 hours in a covered container at warm temperature.

Get our recommended nutritional yeast: https://amzn.to/2RiTipc
Get our recommended white miso: https://amzn.to/2DjpC5m
Get our recommended bowls for fermenting/aging: https://amzn.to/34PXgMc
Get Miyoko's vegan cheese bible: https://amzn.to/305ZYOV

for more on this episode: https://www.chowhound.com/food-news/240002/miyokos-vegan-cheese-recipe/

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CHOW-TO is a documentary series where our host, Guillermo Riveros, takes viewers behind the scenes at the workspaces of chefs and makers, to learn how the most intriguing foods and dishes are made.

Subscribe to our channel for more episodes of CHOW-TO, and other original content.

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