Learn how to make spreadable, creamy and probiotic-rich cashew cream cheese and melty miso mozzarella-style cheese without dairy! For those who are sensitive to dairy, those looking for a fun new product, or those trying to add more plant-based products into their lives, join me for a lunch and learn to see just how easy it is to do at home.
Listen to the class here:
Probiotic Cashew Cream Cheese
Ingredients
- 2 cups raw cashews soaked for at least 4 hours
- ¾ cup un-chlorinated water
- ½ tsp. garlic powder
- 1 tsp. sea salt
- 1 Tbsp. nutritional yeast
- zest of ½ organic lemon 1 ½ tsp. juice
- 3 Tbsp. minced fresh dill plus more for garnish (sub with 1 Tbsp. dried dill)
- 1 Tbsp. minced fresh chives sub with 1 tsp. dried chives
- probiotic capsules enough to equal 40 billion cells
Directions
- Cover cashews with water, add a pinch of sea salt, and let soak for at least four hours. Drain and rinse.
- Place cashews in a high speed blender or food processor with water and blend on high until completely smooth (this may take several minutes), scraping down the sides periodically. Add garlic powder, salt, nutritional yeast, and lemon and blend again until fully incorporated. (At this point you can add the probiotics, skipping the next step if desired. I experimented with blending in the probiotics with with the other ingredients, and the results were the same).
- Cover the cheese and place it in a warm spot, such as on top of a radiator, or inside your oven with the light on. Your cheese will be ready in 12-24 hours (time will vary depending on the temperature). You will know your cheese is ready when it tastes tangy and delicious.
- You can mold your cheese by selecting a container that you like the shape of, lining it with cheesecloth or plastic wrap, and spooning your cheese into it, packing it firmly with a spatula. You can also roll the cheese into a log shape. Roll in herbs, cracked black pepper, various spices, or edible flowers for a beautiful presentation and distinctive flavour. Place in the fridge for at least six hours before unmolding and serving. Keep for one week in the fridge.
Notes
Makes about 2 cups / 500ml
Miso Mozza Stretchy Cheese
Ingredients
- ½ cup cashews soaked for at least 4 hours
- ½ cup / 125ml unsweetened plant-based milk of your choice
- ½ cup / 125ml filtered water
- 1 Tbsp. freshly squeezed lemon juice
- 1 ½ tsp. white miso to taste
- 2 Tbsp. nutritional yeast
- 4 Tbsp. tapioca starch
- ¼ tsp. fine sea salt
- ½ tsp. garlic powder
Directions
- Cover cashews with water, add a pinch of sea salt, and let soak for at least four hours. Drain and rinse.
- Place cashews in a blender with all other ingredients. Blend on high until completely smooth. If the mix is too dry to blend, add a touch of water at a time until fluid (see video for optimal texture).
- In a small saucepan over medium high heat, warm the mixture, stirring constantly. After a couple of minutes, some parts will begin to solidify, creating irregular-shaped lumps – this is normal! Just keep stirring, making sure to get the bottom of the pot.
- After 5 or 6 minutes, the consistency should become smooth, creamy, and stretchy. It’s ready!
- Grab veggie sticks, crackers, sourdough bread, chips – anything your heart desires – say thank you, and dive in!
- Store leftovers in an airtight container in the fridge for up to one week. The cheese will firm up when cold. Warm to loosen, or add a touch of water and re-blend.
Notes
Makes about 1 1/2 cups / 350ml
