![]() ![]() I did a couple of things slightly different from the recipe. I made my first batch of fermented nut cheese and it turned out really well. In most cases, you’ll want to watch out for mould fur. The littlest thing can change everything and fermentation is always a little bit of an experiment ( you can learn more about the wonders of fermentation and try some exciting fermented projects here). ![]() You should know that when you are taking on fermentation projects there is no guarantee of success. I drizzled honey on top and sprinkled with hemp seeds. I enjoyed this cheese on a slice of gluten-free bread. ![]() If you want a fermented nut cheese with a firmer texture, I’d recommend equal parts cashews and almonds. To get this texture, I used 1 cup of cashews. Once you’ve aged your cheese, swap out the parchment for a fresh, dry piece and this should keep in your fridge for 4-5 days. This will dry it out slightly, make it firmer and also concentrate the flavour. Take the parchment wrapped cheese and stick it in an airtight container (or wrap it in plastic wrap) and store it in the fridge for 4-6 days. Once your fermented nut cheese is rolled, it’s time to age it. I then scooped the mixture onto a sheet of unbleached parchment. I added the cherries and cinnamon and mixed them into the cheese. Cinnamon and organic dried cherries (that’s what I used for this one).This is your cheese base and you can then decide how you want to flavour it. Once it’s ready (and you know it’s ready as it’s dry to the feel on the outside and when you pull it in half, the middle has a yeasty smell like freshly baked bread). This mix is then transferred to a nut milk bag or cheesecloth and put in your dehydrator on low for 24hrs, or you can let it sit on your counter for 36 hours. You then blend the nuts up with a probiotic and some water, or a fermented culture (details in the recipe). You begin by soaking your nuts for 6-8 hours and then give them a good rinse. Making this cheese does take some planning as it takes about one week from start to finish. Planning for Fermented Nut Cheese Success As an extra bonus, the fermentation process further fuels the health of the gut. What’s really awesome about this dairy-free, grain-free, starch-free, protein-rich cheese option is that as we’re soaking and then fermenting it, it’s incredibly easy on the digestive system in terms of breaking it down. This is, by far, the best alternative I’ve ever enjoyed. I DIY-ed it up and make my own creamy and delicious fermented nut cheese. And so I opted to go without, and splurge only once in a while on a raw, lactose-free, organic cheese when it could be found. I definitely didn’t want cheese made out of soy. I didn’t want to eat cheese made out of a cocktail of starches. When I gave up dairy, I wasn’t interested in hopping on the fake cheese bandwagon. It definitely isn’t the power food group government agencies like us to think it is, but moreover, for many of us, it contributes to digestive upset, inflammation, skin problems and all-around phlegmyness. Like some of you, I gave up dairy long ago. But we’ve all grown up, right? Nothing funny about nut cheese! Only awesomeness worth celebrating. Try this recipe as an accompaniment to recipes, such as this Shawarma Bulgur Salad with Black Chickpeas.Now, if this were back in the day and my blog was still called Making Love In The Kitchen, and I still got a kick out of referring to my nut milk bag as a My Nut Sack, I might be inclined to crack a few 12-year-old-child-jokes about nut cheese. That’s it! Serve this dip with whole wheat toast, baked tortilla chips, veggies, grain bowls, or lasagna. You can take a shortcut by using boiling water to soak the cashews for about 15 minutes if you’re pressed for time. Just soak the cashews in water overnight to soften them, then drain the cashews and whiz up in a blender with sun-dried tomatoes, smoked paprika, nutritional yeast, garlic, lemon juice, and plant-based milk until the mixture is smooth and velvety. With no added oils, sugar, or salt (it’s optional), this gluten-free vegan cheese recipe is great for whole foods plant-based cooking and eating. Making your own cashew cheese means you can skip the highly processed vegan cheeses in supermarkets and create your own with whole plant-based ingredients. I love that this vegan cashew cheese only calls for 7 ingredients, which are easy to keep on hand. In fact, you can try to swap the shredded vegan (or dairy-based) cheese in many recipes, such as macaroni and cheese or lasagna, for this Sun-Dried Tomatoes Cashew Cheese. This delicious recipe for Sun-Dried Tomatoes Cashew Cheese is so versatile–use it for dips, sandwiches, spreads, tacos, grain bowls, salads, vegan meatballs, and beyond. Yes, you can make a simple, easy soft vegan cheese with raw cashews as the base. Yum…a velvety, savory vegan cheese flavored with earthy sun-dried tomatoes. ![]()
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