30min · 10 servings This is not cheese. It’s not cream cheese. It’s not trying to be either. It is a creamy spread made out of fermented cashews. A cashew ferment. And while I agree that it might need a better name, to me it’s one of the most exciting foods I’ve shared on here. Vegan substitutes rarely stand up to their counterparts. It’s because too often, they are made primarily with a focus on replicating textures and flavours and rarely with a respect for a natural process. Cheese, for instance, is made with milk, salt, a starter culture and rennet. Four ingredients. But look at the ingredient list of a vegan cheese and you find a host of stabilisers, emulsifiers and regulators, most of which have the purpose to artificially recreate the textures that nuts and legumes can’t achiev