Vegan Cheese: You have to make it.
We have been fermenting cashews to make vegan spreads. They are so good, we’ve set aside a corner of a cupboard to have a constant small batch going. Also, the rejuvelac (the liquid you culture the cashews with) is good to drink.
It’s very easy, mostly involves leaving things to sit in the dark for a couple of days. The process is really simple. [Read more →]
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