Fermented Cashew Cheese

Bahan-bahan (16 porsi)

• 1 1/2 cups (200g) raw cashews, (soaked in water overnight or for 8 hours or boiled in water on the stovetop for 15 minutes)
• 2 tablespoons apple cider vinegar with the “mother”, (shake the bottle to evenly distribute)
• 1 tablespoon freshly squeezed lemon juice
• 3 tablespoons water
• 1/3 cup 67g refined coconut oil
• 1/2 cup ~25-30g nutritional yeast
• 3/4 teaspoon garlic powder ((do NOT use fresh garlic!)*)
• 3/4 teaspoon onion powder
• 1 1/4 teaspoons sea salt, (more as needed)