Vegan cashew cheese

Soak the cashew nuts for 6-8 hours and then grind in a food processor until a homogeneous mass is obtained.

Add the rest of the ingredients (except the paprika) and mix.

Shape the dough into a cheese shape and bake at 90 degrees for 45 minutes.

Once it has lost the heat of the oven, we paint the cheese to taste. In this case it is painted with a mixture of 2 tablespoons of EVOO, a teaspoon of paprika and fresh rosemary.

Ready, we let it mature in the refrigerator if possible on a rack (if not, we try to turn it over every day) for at least 10 days. The longer the time, the more fermentation, the more consistency and the stronger the flavor.