Probiotic-Cultured Vegan Cheese
Ingredients
The cheese
-
2
cups
raw cashews or blanched slivered almonds
-
1
Tbsp
garlic, minced
-
2
Tbsp
lemon juice
-
2
Tbsp
nutritional yeast
-
½
tsp
sea salt
-
½
cup
water
-
2
capsules
probiotic
For serving (optional)
-
2
Tbsp
fresh dill, finely minced
-
to taste
freshly ground black pepper or spice mix
Instructions
- Soak the cashews in water for at least 6 hours or in hot water for 1 hour; almonds do not need soaking.
- Drain the cashews and blend them with garlic, lemon juice, nutritional yeast, and sea salt until creamy, adding water gradually.
- Taste and adjust seasonings as desired.
- Add the probiotic powder and mix well with a wooden or plastic spoon.
- Prepare a fine mesh strainer with cheesecloth and scoop the mixture into it, forming a disc and securing it.
- Let the cheese sit at room temperature for 24 to 72 hours to culture, with 48 hours being optimal.
- After culturing, refrigerate the cheese for at least 6 hours to firm up.
- Unwrap and serve, optionally coating with herbs or spices.
Nutrition Facts (estimated)
Servings
12
Calories
125
Total fat
9.5g
Total carbohydrates
7.3g
Total protein
4.7g
Sodium
101mg
Cholesterol
0mg
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