18 Oct 2012

aged nut cheese with herbes de provence

this is REALLY GOOD. maybe the best raw vegan cheese i've ever had. it's so easy (allbeit a bit time consuming) to make yourself and really affordable. please try this! it is incomparable to cheese. who wants the drug-filled mucus of another species when you can eat the delicious probiotics of cashews and grains?

i adapted this recipe from one i saw in vegnews (an all vegan magazine). although the actual hands on time for this is minimal, there's a lot of fermenting - so look at the recipe before you roll up your organic hemp sleeves. wanna get sexy while ya make it? look no further. 

aged chevre with herbes de provence: serves a party 

2 cups raw cashews, soaked for 3-4 hours
1/4 cup rejuvelac (see recipe below)
1 teaspoon salt
1 tablespoon nutritional yeast
1 teaspoon lemon juice
3 tablespoons herbes de provence

to make 4 cups of rejuvelac: soak 1 cup whole grains (i used rye) in 2 cups of water for 8-12 hours. drain and repeat, continue to soak until the grains begin sprouting, then drain again. put the grains and 4 cups of new water in a mason jar and cover with a towel. let it sit for 2 days or so, until the liquid turns white. the white liquid is your rejuvelac! strain it. 

to make the cheese: blend cashews, rejuvelac and 1/2 teaspoon of the salt until very smooth. put it in a bowl, covered, and let it sit for 1-2 days until it's thick. then add in the nutritional yeast, lemon juice and 1 tablespoon of the herbes de provence. form the cheese into a roll using parchment paper. on another sheet of parchment paper, sprinkle the remaining salt and herbes de provence. transfer the roll onto that and roll it in the herbes and salt so it's covered. let THAT sit for 1-4 days until it's firm. it took one day for me. 

serve with raw or whole grain crackers. this pairs nicely with apples or olives. YUM.