Herbed Cashew Chevre
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
For the Chevre
  • 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
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
For the Chevre:
  1. 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)
  2. 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.
  3. Roll in chopped herbs before serving.
  4. Serve on toasted baguette topped with he Pear and Cranberry Compote!
For the Pear and Cranberry Compote:
  1. Place all the ingredients together in a medium saucepan, and bring to a simmer.
  2. 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/