Vegan Cheese

I've been slacking with my cheese-making posts but don't worry, I'm still working on cheeses.  This recipe is less cheese and more dip or spread that just happens to taste very cheesy even though it has no dairy in it.  I'm not sure it is something I would make again because it was a multi-day process to first make the millet rejuvelac and then process cashews.  None of the steps took that long though and I had leftovers of all the ingredients so I might give it another shot and share with with some vegan friends and see what they think.  It is really tasty as a dip and was delicious spread on crackers.

I didn't get a picture of the final result but I used one of my new cheese molds to shape it in to a wheel.