Vesuvius Black Ash

 

Ingredients
8 oz cultured cashew cheese, cultured for 1 to 3 days
1 tsp mellow white miso paste
1 drop food grade essential oil of oregano
activated charcoal powder

Instructions
Add all ingredients to a bowl and mix well. When measuring the oregano oil, add one drop to a spoon rather than directly into the cheese to ensure only one drop gets in. Even one extra drop will be too strong.
Transfer cheese to a mold lined with cheesecloth, cover, and refrigerate overnight.
When firm, unmold cheese and coat with the activated charcoal. Cover with plastic wrap, return cheese to the refrigerator, and allow to rest for a day to hydrate the charcoal powder.
Enjoy!
Wrapped in plastic wrap and stored in a Ziploc bag, Vesuvius Black Ash will keep in the refrigerator for 2 weeks, or the freezer for 4 months.