Leek and Herb Nut Cheese
Description
Hello, new favorite food! This is awesome with just about anything… Dirt, anyone? I’ve been eating it with plain ‘ol carrots and it’s super tasty… and, ridiculously addicting.
Recipe by
Ingredients
Cheese base
1 C cashews
1 C brazil nuts (I use half and half, because of the selenium that brazil nuts provide)
2 acidophilus tablets (if you don’t have a high speed blender, use capsule pills that you can break open)
1 C of water
Leek and Herb mixture
1/2 C of chopped leeks
1 T fresh basil (chopped)
1 T fresh mint (chopped)
1 T fresh parsley (chopped)
.5 t sea salt
.5 t lemon juice
.5 t garlic powder
3 t nutritional yeast
Methods/steps
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In a high speed blender, combine all ingredients. Blend until smooth.
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Place an adequate amount of cheese cloth in a mason jar, and secure with outer ring lid (takes a bit of force). Scoop mixture into cheese cloth and let sit in a warm/dark place for 24-48 hours – I use my microwave to store the jar.
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After 24-48 hours, the excess liquid will have drained from the nut cheese.
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Scoop out fermented cheese and place in bowl. Above, you can see how the cheese will shrink during fermentation.
Leek and Herb mixture
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Fold all ingredients in fermented cheese. Mix well by hand.
Assembly
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Using a ring mold, scoop mixture into ring and place in freezer for about 10 minutes.
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Once set, remove ring, drizzle with olive oil and garnish with fresh herbs.
Additional Tips
Served with my herbed Italian flax crackers, this stuff is amazing… Kind of reminds me of an upscale onion spread – just lovely.
