Herbed Fermented Cashew Cheese
So, blogger faux pas, I used the same tea towel for two posts in a row. What can I say?! I live in a house with five people, I have like, one pretty towel and a bunch of coffee stained scraps of bullshit. I’m sorry, my dudes, but what can I say? Bloggers, they’re just like you!
All joking aside, this cheese is worth breaking out the one fancy towel. It is creamy, tangy due to the 24 hour ferment, rich, and just a little salty. I’m loving it interspersed in fresh green salads, on gluten-free crackers & carrot sticks, and- real talk- by the spoonful. I hope you enjoy!
|Fermented Herbed Cashew Cream Cheese|| |
- 1 cups cashews, soaked overnight so they get nice and soft
- 1 cup water (the basic liquid, and works totally well!), unsweetened almond milk for extra creaminess, or coconut flavor KeVita probiotic beverage for more flavor depth.
- 1 capsule probiotic powder (if you have a high speed blender, you can throw it in whole, if not break the capsule and pour the powder in)
- 1 tablespoon fresh miso paste
- 1 teaspoon salt
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- 2 tablespoons herbs de provence
- generous amounts of fresh ground black pepper
- Soak your cashews, covered overnight. Drain in the morning.
- Place soaked cashews, 1 cup liquid, probiotic powder, and miso into a high speed blender until it becomes smooth. If the mixture is too thick add more liquid, going slowly. You want the mix to be smooth but not at all watery.
- Transfer the mix into a nut milk bag, fold over and place into a strainer sitting over a bowl. Place a plate on top of the bag and weight it down. (I used a can of lentil soup). Cover everything to keep it protected from debris and any unwanted bacteria and place it in a warm area to culture (room temperature is good). Leave for a minimum of 24 hours – no more than 48. After about 24 hours you should be able to start smelling the probiotic goodness proliferating.
- When you're done fermenting, place the whole mix into a bowl & add in the salt, yeast, herbs, and apple cider vinegar. top generously with pepper and mix thoroughly.