It’s only a week ago since I made my first batch of nut cheese, and I have to say it’s a heck of a lot easier than I thought it would be. It does take time to ferment, but other than the time for fermenting the rest is easy-peasy….. and we know how much I like easy-peasy Visit our ARV Food Groups page for more insight on fermenting.
- 2 cups cashews
- 1 cup warm water
- 1/4 tsp probiotic powder
- 1 tbsp light miso
- 1 tbsp pine nuts, chopped
- 1 green onion, chopped
- 2 tbsp cilantro, chopped
- 2 tbsp chives, chopped
- 1 clove garlic, chopped finely
- 1 tbsp nutritional yeast
- fresh ground pepper
Mix probiotic powder with water and stir. Add water/probiotic mixture to blender, add cashews. Blend at low speed and gradually increase speed and blend until smooth. Spoon mixture into a nut bag, squeeze and place in strainer and leave to ferment for up to 8-12 hours (see picture above). Time required to ferment will differ depending on how warm it is. Do not ferment beyond 12 hours as it may become rancid.
Once fermentation process is complete, spoon cheese from nut bag into bowl. Add remaining ingredients, stir well together. Place in mini 4.5 inch spring form pan (see picture to left). Press well and leave in fridge for at least 6-8 hrs to mold to the spring form and so flavours are more enhanced. Turn upside down, release from pan and sprinkle with dried herbs.
Nut cheese is very dense with the nuts, so I prefer to only use a little for portions. Once example is to use Flaxseed Crackers with a slice of cucumber topped with a dabble of cashew cheese spread. Yum!! Cashew cheese is also delicious used when making wraps, spread some cashew cheese spread over the wrap or lettuce leaf, add vegetables and sprouts, perhaps a little salsa, et voila a dee-licious and scrumptious lunch.