Cultured nut "cheese"
 

I am in love.

I did a two week 100% raw feast, and am now maintaining at least 80% raw daily. I found a recipe for raw cultured cashew "cheese" and it is delicious! I use it as a spread of veggie wraps and sandwiches, and as a dip for seed crackers and veggies. Yum!

The base recipe I use is (you can double or triple the recipe):
1 cup cashews, soaked overnight
2 probiotic capsuls, just the powder (or equivalent)
1/4 to 1/3 cup water (or rejuvelac)

Blend everything together until smooth. Sometimes I add a bit more watee but my blender isn't that great.

Wrap in cheese cloth and allow to hang/drain/culture for 8-12 hours.

Then you can use the basic cheese to make other flavors. My favorite is a garlic herb one, and to every a cup of culture ccashew mixture I add approximately:

1 teaspoon nutritional yeast
1 teaspoon fresh herbs (basil, thyme, oregeno)
1/2 teaspoon salt
2 teaspoons minced garlic
1/2 teaspoon lemon juice

Re: Cultured nut "cheese"
 

Yum!


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Re: Cultured nut "cheese"
 

How thick is this? I'm picturing something similar to herbed cream cheese.

Awhile ago I was looking for something to stuff mini sweet peppers with & this sounds perfect. :tu

Re: Cultured nut "cheese"
 

Yes, it has that consistency, definitely spreadable, but a bit more grainy that cream cheese, like thicker hummus (though you could probably get it smoother if you have a good blender).

Re: Cultured nut "cheese"
 

I'll totally try this, thanks!