Macro Friendly Vegan Cheese

In a mesh strainer, place 1/2 c dry quinoa and rinse it. Put the wet quinoa in a jar or glass and place on the counter for 6-8 hours until the little quinoa berries sprout tails.

When the quinoa has tails, add 2 c water to the jar. Loosely cover with a lid or a cheesecloth and let sit on counter for 24-36 hours or until the water is cloudy.

Strain the liquid into a new jar and store in the fridge. This is rejuvelac!

In a blender, add 1 c. rejuvelac, cashews, tofu, nutritional yeast, miso and salt. Blend until completely smooth. This may take a couple of minutes.

Place the container of cheese mixture on the counter for 8-12 hours until the mixture tastes tangy.

In a medium saucepan, over low heat, add 1/2 c water and 2 Tbsp agar powder. Whisk quickly. Cover pot and let sit undisturbed for 3 minutes.

While that is cooking, in a small bowl, dissolve 2 Tbsp tapioca starch in 2 Tbsp water.

While whisking continuously, add the cheese mixture to the agar mixture and whisk for 3 more minutes.

While continuing to whisk, add the tapioca solution to the cheese mixture. After adding this, the mixture will thicken considerably and start to stretch like melted cheese.

You could serve it as is in a saucy dish, but if you'd like solid cheese, pour the mixture into a mold and put in the fridge overnight.

Cut the cheese into 12 servings. You can slice it, serve it cold, shred it, or melt it!