This “cheese” has enabled me to take my vegan cooking to another level, creatively. I used to absolutely love goat’s cheese and that creamy, tangy textural flavor has been something I’ve truly missed. By fermenting raw cashews with probiotics this already amazing seed/nut gains new heights of culinary glory in my book. It’s also an incredibly tasty way to boost your digestive system’s probiotic population.
I’d heard of the technique of using probiotics to ferment nuts, and my first attempt used a homemade rejuvelac as the probiotic source because I wanted to keep it as natural as possible. Using rejuvelac, which is obtained by soaking grain sprouts in water overnight and allowing them to ferment, worked really well and I loved the end product. The only problem was that I didn’t want to have to plan ahead for a week in order to make the fermented nut cheese. That led me to an investigation of commercially available probiotics. My requirements were pretty straightforward: It needed to be a quality product that came in a powdered form and packaged in gelatin-free capsules. After looking into myriad brands and formulations, I felt most comfortable ordering a blend from Udo’s.
Soured Cashew Cheese
This recipe makes @ 2 cups of soft cheese. After it is made, you can divide it up into portions and freeze for later use.
2 cups raw cashews, soaked for one hour in filtered water
2 cups filtered water at room temperature, not chilled
1 capsule Udo’s Adult Advanced Probiotics
Cheesecloth or nut milk bag [The nut milk bag works great for this!]
Drain the cashews and rinse. Place the cashews and water into a blender and purée until smooth. Empty the probiotic capsule into the blender. [Throw away the capsule.] Blend briefly to combine. Pour the contents into a nut milk bag that has been placed in a bowl large enough to accomodate it. Set aside and let sit out at room temperature overnight to ferment.
The next morning, lift the nut milk bag out of the bowl and place in a colander. Depending upon the size of the colander either place within a bowl or over a baking sheet. [You are going to be draining the fluid away from the cashew cheese and will need a resevoir to catch it. Alternatively, you could place in the sink.] Place a weight over the nut milk bag to help compress the liquid away from the solids. [I used a bowl that fit inside the small colander I used and filled that bowl with water to give it added weight.] The longer you leave it to drain, the denser the cheese will become. [I let mine sit for about 4 hours. If you won’t be around to tend to it, you could place the cheese with the weight in the refrigerator and deal with it when you get home later in the evening or even the next day.]
Remove the nut cheese from the bag and place upon a piece of plastic wrap. Form into a log and roll it tightly in the plastic. Place in the refrigerator until it has chilled enough to be able to cut it into even slices.
At this point it is ready to eat as is, or you could do as I did above and roll the log in some freshly chopped herbs and/or nuts prior to cutting into slices.
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