Cheese, cheese, cheese…
It’s one of the things people miss the most when transitioning to a plant-based diet. Learning how to make your own vegan cheeses is a great skill to have up your sleeve!
This soft cashew chevre is easy to make, contains healthy probiotic strains of bacteria and is great with crackers!
You can add any herbs to it-I’ve used chives, parsley and dill here, but it would go nicely with other additions like sun-dried tomato, roasted red pepper or chopped olives.
Another benefit of fermenting your own nut cheeses is that they get better with time, like dairy cheeses, and have a much longer shelf life!
If you like this recipe, then you might want to try my Cashew Pepper Jack Cheese or my raw vegan Ricotta Caprese Insalata.
- 2 cups cashews
- ½ cup probiotic liquid (like rejuvelac or coconut kefir. You can also use water if you don’t have any of these!)
- 1 probiotic capsule
- 1 teaspoon sea salt
- 1 Tablespoons nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon each dill, chives and parsley, chopped
- 4 pears, washed and diced
- 1 cup dried cranberries
- juice of 2 oranges
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon arrowroot powder
- pinch salt
- Process in a food processor and place in a colander inside some cheese cloth. Weigh down the covered cheese and allow to drain and ferment for 8-36 hours (depending on how sharp a flavor you like)
- After fermenting 8-36 hours add the sea salt, nutritional yeast, lemon and lemon juice and form into a log shape wrapped in parchment paper. Allow to set up on your refrigerator a few more hours to 3 days before serving.
- Roll in chopped herbs before serving.
- Serve on toasted baguette topped with he Pear and Cranberry Compote!
- Place all the ingredients together in a medium saucepan, and bring to a simmer.
- Simmer on low for 20-30 minutes or until the fruit is tender and the liquid is thick reduced.