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
For the Pear and Cranberry Compote
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
Instructions
For the Chevre:
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!
For the 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.
Recipe by Plant Craft at https://www.rachelcarr.com/herbed-cashew-chevre/