As you may remember, I have been eating a plant based vegan diet. I can't say I have been craving cheese. I haven't. I have been wanting to try my hand at cheese making tho. My husband enjoys his grilled cheese and cheese on pizza. I found recipe online that someone shared and reduced size to make 3/4 to 1 cup.
1/4 cup cashews soaked overnight and drained.
1/4 cup water
1 probiotic capsule opened
3/4 tsp tapioca starch
After draining nuts. Put in blender with 1/4 cup water and tapioca starch. Blend on high till very smooth. Then place in a small crock in oven with a plate to loosely cover. NO HEAT just the light on. Leave overnight. Then place in refrigerator tightly covered for about 8-10 hrs. Recipe said to then drain in fridge for 4-8 hrs. But mine was thick enough without so I didn't. You can then add sweeteners or fruit of your choice. I tried it plain and thought it was slightly less tangy than greek yogurt, but very good. I also added some maple syrup and thoroughly enjoyed it. The original recipe called for two probiotic caps with 2 cups nuts and two cups water and 2 Tb tapioca starch. But I wanted to see if I liked it first. SO I made a mini batch. Now off to finish my non-dairy mozzarella.