15 minutes preparation + soaking & fermenting

Ingredients

Almond Ricotta Makes 1 Cheese

  •  1 Cup Almonds

  • ½ Cup Water

  • 1 Tbsp. Raw apple cider vinegar

  • Pinch of Celtic sea salt

  • 1 Vegan probiotic capsule [found at health food store or pharmacy]

Cashew Cream Cheese Makes 1 Cheese

  • 1 Cup Cashews

  • ½ Cup Water

  • 1 Tbsp. Lemon juice

  • Pinch of Celtic sea salt

  • 1 Vegan probiotic capsule [found at health food store or pharmacy]

Walnut Cheese Roll Makes 1 Cheese

  • 1 Cup Walnuts

  • 1 Tbsp. Soy Sauce

  • 1 Tbsp. Rice Wine Vinegar + enough water to make ½ cup when the 1 Tbsp. of vinegar is added to it

  • Pinch of Celtic sea salt

  • 1 Vegan probiotic capsule [found at health food store or pharmacy]

Extra Optional Ingredients

Fresh Herbs                                                                        Nutritional Yeast Flakes

Dried Fruit                                                                           Smoked Paprika

Crushed Peppercorns                                                       Cinnamon

Ground Spices                                                                    Fresh fruit or vegetables

Method: Almond Ricotta

  1. Soak the almonds overnight in tepid water and then pop them out of their skins by putting pressure on the nut as if to split it in half.

  2. Put all ingredients into a blender and blend for 10 – 20 seconds. Don’t over process as you want this cheese a little chunky, like ricotta.

  3. Place into a clean bowl, cover with plastic wrap and let sit at room temperature for to 12 hours, then place in fridge for another 12 hours. You can let your cheese sit out longer if you wish, depends on the temperature where you live. I live in a hot climate so 12 hours was enough for it to get a yeasty smell and a slightly fermented taste.

  4. Now you get to be as fancy or simple as you like. Serve as is or add in herbs, dried fruit, spices or nutritional yeast.

  5. Will last one week in the fridge.

 

Method: Cashew Cream Cheese

  1. Soak the cashews overnight in tepid water. Drain cashews and rinse well.

  2. Put all ingredients into a blender minus the probiotic and blend until smooth. Add in probiotic and blend for a few seconds on low to combine all the ingredients.

  3. Place into a clean bowl, cover with plastic wrap and let sit at room temperature for to 12 hours, then place in fridge for another 12 hours. You can let your cheese sit out longer if you wish, depends on the temperature where you live. I live in a hot climate so 12 hours was enough for it to get a yeasty smell and a slightly fermented taste.

  4. Serve as is or add in herbs, dried fruit, spices or nutritional yeast.

  5. Will last one week in the fridge.

Method: Walnut Cheese Roll

  1. Put all ingredients into a blender minus the probiotic and blend until smooth. Add in probiotic and blend for a few seconds on low to combine all the ingredients.

  2. Place into a clean bowl, cover with plastic wrap and let sit at room temperature for to 8 hours. Place cheese mixture into either a nut bag or muslin cloth and hang it somewhere it can drip. I suggest putting a wooden spoon over a large mixing bowl and hanging it from the spoon. Let the excess mixture drip out for at least 4 hours. Move the bowl and cheese to the fridge for another 12 hours. You can let your cheese sit out longer if you wish, depends on the temperature where you live. I live in a hot climate so 12 hours was enough for it to get a yeasty smell and a slightly fermented taste.

  3. Add in any optional ingredients you like or keep them for the outside of you cheese roll.

  4. Place cheese on some baking paper and roll it up to make a log shaped roll. Twist either ends to seal it. Cover in plastic wrap and put back in the fridge to firm it up again. Once firm you can roll your cheese in any optional ingredient, even wrapping it up in blanched vine leaves.

  5. Will last one week in the fridge.

Simple Nut Cheeses

Sarah Eve Matthews  ©2018