Learn to make a cashew fermented vegan cheese base you can eat directly or use as a building block for making cultured vegan cheeses.
  • @floofloof@lemmy.ca
    3•9 months ago

    This site has been unavailable and showing an error message since yesterday. Is that what other people see too?

    Edit: I just realized this is one of those old posts that suddenly appears under Hot on the home page. But it seems to be getting new upvotes despite the website no longer being available.

  • maxmoon
    2•2 years ago

    Is there an alternative to cashew, because it isn’t really sustainable?

    • @AgreeableLandscapeOP
      1•2 years ago

      I imagine most plant milks can be fermented to make cheese. It’s just the proteins mostly. Not entirely sure how to adapt this to say oat milk or soy milk though, since I’m not an expert.

      • maxmoon
        2•2 years ago

        oh, ok, I thought it have to be nuts to work.

        • @AgreeableLandscapeOP
          1•2 years ago

          I mean, don’t quote me on this, I’m not an expert. With fermenting stuff it’s kind of easy to end up with something unsafe for consumption so might want to ask actual vegan cheese communities (yes that’s a thing).