Guillermo Makes Vegan Cheese | CHOW-TO

scroll down for the recipe and more!
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.

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