The recipe I used was one I found on the blog Golubka. I hadn't seen her blog before until I started searching for nut cheese recipes. But now I've found it - I really like it. Hope you'll take a look.
The cheese really is simple to make and includes Bio-K probiotics, so you can feel good about eating cheese as it is providing lots of healthy bugs for digestion. Here is the recipe with slight modifications to my tastes:
Ingredients
3/4 cup of cashews
2 tablespoons of olive oil
3 tablespoons of freshly squeezed lemon juice
3 tablespoons of Bio-K probiotics - non-dairy
1 teaspoon raw honey
Dash of Spike or No-salt (salt alternative)
1. Soak the cashews in water overnight. Drain. They will swell to be 1 cup full.
2. Blend all the ingredients together in a Vitamix/Blendtec or powerful blender until smooth.
3. Put into a stainless steel ring former* on parchment paper and either refrigerate overnight or dehydrate overnight.
4. After a couple of hours dehydrating, I removed the ring former so that the sides of the cheese would also form a rind.
*A ring former can be a cookie cutter or muffin ring or something like this ring former. Basically it just shapes the cheese but you can alternatively just have it free form.
I actually prefer the taste and texture of the un-dehydrated cheese. It reminds me of boursin cheese in it's texture. I love cheese with raw honey and fruit. You can see I added chopped chives to one of the cheeses...you could also mix in or use as a garnish any of the following: garlic, dill, edible flowers, ginger, dried cranberries, figs, or.....So many options. I'll definitely be making it again. Hmmm, I think I might try dried lemon peel next time......
Let me know if you give it a go. Thanks Golubka.
1 comments:
Thank you, thank you for giving me the ratio of Bio-K probiotics to cashews! All recipes I've read so far omit this crucial piece of info. Andreea
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