A month or so ago someone on the comm here posted about keshek el fouqara, a fermented bulgur wheat cheese. That post inspired me to make some and I just balled it up and put it in jars. I tried some after it had fermented and pressed the water out and it was good. Nice a sour in a good way. I think it would combine well with other stuff like nuts, sundried tomatoes, maybe dates, balsamic reduction.
I feel like I probably could have left it in water to ferment for longer but I was excited so only left it a month. I did two flavours, one zatar and one berbere spice mix.
I did 2 lbs of bulgur wheat and got a shit load of product. The bag of wheat was about $4 so this is dirt cheap compared to cashew or nut based vegan cheese. Olive oil to pour over it is more expensive, but I'm expecting to be able to use the olive oil afterwards anyway.
My partner was a bit wary about the oil soaked balls in jars being shelf stable so its in the fridge for now. I'll update the comm in another month or so when I go to town on those. I expect the flavour to get more complex over time - fermented stuff usually does.
I've been eating the oil soaked balls with crackers/bread recently and it's pretty good. I ate a fair amount of the stuff before I put herbs/oil on it and while good, it is better with the oil & herbs. After being in the oil for a while the tanginess has mellowed. I think if I do this again I will leave it to ferment longer, as I assume it's like kimchi in that it'll get more and more funky over time.
It definitely benefits from being eaten with other stuff like olives, walnuts, veggies etc and not just bulgur cheese + bread/crackers. bulgur cheese+bread feels unbalanced, like the 'yo dawg we heard you like carbs' meme or a hat on a hat.