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Renovations and Cashew cheese recipe…

Hello from renovation city !

The ‘little house’ is almost ready to camp in – just need to finish the bathroom floor, add shower, toilet, basin, tiles, door and we have a bathroom, my main requirement after a kitchen. Also need to finish laying the wooden floor in kitchen, stain and wax/varnish, add cupboards and woodburner…, oh, and put a sink in and we are fine there too. Put bed in and we are sorted, we can then continue from there 🙂

from this
to this

Right now we are back to putting the finishing touches on the main house for our holiday makers and retreaters this year and there are only, well, I stopped counting at 50 things to do so all on target (cue hysterical laughter).

downstairs from this
and from this
to this hall
to this

So lets forget it all for a minute and I will give you my Raw Cashew cheese recipe.

cashew cheese and apple

Blend until very smooth:

2 cups raw, unsalted, soaked cashews, 1 sachet probiotics, 1/4 cup plus 1 TBS water kefir

Put in a warm place or the dehydrator, wrapped in muslin or a nut milk bag (I use the latter) for about 36 hours, until it smells deliciously tangy.

cashew cheese

Mix into it:

1 TBSP nutritional yeast, 1/2 tsp lemon juice, 1/2 tsp Umboshi vinigar (optional), 1/2 tsp smoked paprika, 1/4 tsp pink salt plus a pinch or two of tumeric for added colour if you want to. Mash it all up with a spatula or wooden spoon then push into two ring moulds set on a sheet of greaseproof paper.

Put them into the freezer for a couple of hours to set so that they are easy to push out of the molds then put the cheeses back into the dehydrater for 24 hours (skip this step if you do not have one) to form the rind.

Remove from dehydrater, leave to adjust to room temperature then wrap and put in the fridge for a few days to a few weeks to mature.

Et voila !

When you keep cheese it is important to check it from time to time to make sure no mould is growing on it. I wrap in greaseproof and then a piece of kitchen paper to absorb moisture and store in an airtight glass box, this works well for me.


Ignore the rind making bit and roll the cheese in herbs or crushed pepper corns or some dehydrated ‘caramelised’ onions or even chopped raisons.

Add some herbs at the flavouring stage instead of the smoked paprika.

Eat straight away ! The one in the photo was just out of the dehydrator after ‘rinding’ because I made two, one to eat then and there and one to mature which is still in the fridge.

Let me know how you get on?

Happy weekend, I am now off to sand a floor 🙂



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