Tangy, cheesy, and 100 percent plant-based. Another vegan cheese experiment that turned out great. I am enjoying these vegan cheese tryouts. Next in the row is trying to make a vegan camembert or brie.
It’s the first time I used probiotics and fermentation instead of relying on the nutritional yeast for the cheesy flavor and I must say WOW. So good and it tastes and smells like real cheese.
Expect more experiments to come. In a week, our bakery will close for 2 weeks. Though we are going camping in the cardamom mountains for a week, the other week I plan to get very busy in the kitchen.
While I am so happy that our bakery keeps doing well in times of corona, I miss being an active hiver. I don’t even find time for my website which urgently needs a reform and update lol.
Let’s hope we get plenty done in my week home. The other week will be spend kayaking camping, trekking, zip-lining with a few good friends, and the hubby…. Looking forward to this holiday as no road leads to where we are going. The camp is in the middle of the Cambodian Cardamon Mountain jungle. Only accessible by boat….
But let’s talk vegan fermented cheese now!
VEGAN FERMENTED CREAM CHEESE
INGREDIENTS
- 2 cups raw cashew nuts, soaked
- 1 T minced cloves of garlic
- 1-2 T lemon juice (ACV would work too)
- 2 T nutritional yeast
- ½ t Himalayan pink salt
- ¾ cup water
- 2 probiotic capsules
INSTRUCTIONS
Soak cashew nuts for at least 6 hours, overnight is best. The longer they soak the easier they will blend into a creamy cheese. Drain soaked cashews.
Blend cashews, garlic, lemon juice, nutritional yeast, and salt until a smooth thick paste.
Then add water a little at a time until you are left with a creamy and airy mixture. Taste and adjust seasoning.
Transfer to a bowl and add probiotic capsules. Mix well.
Place a fine-mesh strainer over a bowl and add 2 layers of cheesecloth. Scoop the mixture onto the cheesecloth. Take the 4 corners and form a disc or ball. Secure the cheesecloth with a rubber band.
Let sit at room temperature for 24-72 hours. Taste every 12 hours and leave to ferment until you got a cheesy tangy flavor you like. I left mine out for 48 hours. During this time you will see the color change and it will start smelling very cheesy.
Scoop into a container with a lid. Add this stage you can add fresh herbs and spices if you like. Let set in the fridge.
WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600 AND/OR GOOGLE PIXEL 3 XL
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This is an awesome recipe Amy! I must try the probiotic thing. I haven't made it past nutritional yeast haha.
I am so envious of your up coming trip. It sounds like something out of an adventure story!
Thanks @carolynstahl. Looking forward to a small break. It's been ages. And try fermenting cheese. So good and lovely cheesy flavor.
Thanks so much for sharing my recipe. Have a lovely day
@amy-goodrich too bad I don't have accessible Himalayan pink salt, thanks for sharing this way of preparing vegan cheese.
No worries. Any other good quality rock or sea salt can be used too.
Oh my goodness, another awesome recipe. it looks so delish!
Thanks. It is very yummy indeed. Have a beautiful day.
I love cashews so much, you are so lucky. Your recipe looks very great and delicious! Thank you for share with us XXXX.
This looks delicious, I appreciate very much that you have uploaded this recipe. I accompany almost all my meals with cheese. blessings.
Curated for #naturalmedicine by @justinparke.
I was never a big fan of cream cheese in my pre-vegan days, especially the overly sweet store-bought varieties. This one is more my style, and I'd love to try it on some toast or a bagel. Thanks for for sharing this with us @amy-goodrich.
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