Basic Cashew Cheeze
Also known as "Cheeze". Try it and become hooked... Litterally. This stuff is truly addictive!!!
3 cups cashews, soaked 12-14 hours
3 capsules probiotics (ou miso)
2/3 cup pure water (as little as possible to blend well)
In high speed blender, blend the soaked cashews with probiotics and rejuvelac until smooth.
Line a sieve with a double thickness of cheesecloth and place over a bowl. Transfer the mixture to the sieve, drape the cheesecloth over the top, cover with a towel and leave in a warm place to ripen for 14-16 hours.Season according to one of the following recipes (or come up with your own variation!)
Alternatively, shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up.
Store in fridge in airtight container for up to 3 or 4 days.
Flavourful possibilities:
Cashew Cheeze au Poivre -
1 cup Cashew Cheeze
1 tbs nutritional yeast, small flake
1/4 tbs onion powder
1/8 tsp nutmeg
1/2 tsp sea salt
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Coarsely crushed peppercorns for the crust
Garlic Paprika Cheeze -
1 cup Cashew Cheese
1/4 tsp lemon juice
1/2 tsp nutritional yeast, large flake
1/4 tsp onion powder
3/4 tsp garlic powder
1/4 tsp sea salt
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Paprika for the crust
Herb Cheeze -
1 cup Cashew Cheeze
1 tsp minced green onion
1/4 tsp lemon juice
1/2 tsp nutritional yeast, large flakes
1/4 tsp sea salt
1 tsp chopped fresh basil (or 1/2 tsp dried)
1 tsp chopped fresh thyme (or 1/2 tsp dried)
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Dried basil and thyme for the crust
Garlic & Dill Cheeze -
1 cup Cashew Cheeze (See recipe below)
1 generous teaspoon minced garlic
1 teaspoon minced chives
1 teaspoon nutritional yeast flakes
1/4 teaspoon lemon juice
1/4 teaspoon sea salt
1 teaspoon onion powder
1 tablespoon minced fresh dill
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Dried dill for the crust
Spread the cheesey looooove!!!
