Add all ingredients to high-speed blender and blend until silky smooth.

Pour into a deep bowl and cover with a clean tea towel secured with a rubber band. Leave in a warm spot to ferment for approximately 48 hours. Less or more according to how tangy you like it. The mixture may appear cracked/dry on top as it becomes fermented and airrated. This is all good! Just give it a good stir with a fork before moving to the next step.

Divide the mixture between 2 small bowls or cheese baskets lined with 1-2 layers of organic cheesecloth. Place in the fridge for another 2-3 days before either consuming or freezing. Can be frozen for up to 3 months, otherwise consume within 5 days if kept in the fridge.

The perfect addition to a home made vegan cheese plate!