Cherry Bomb Cashew Cheese


Sort of spicy, sort of sweet, oh so smokey and delicious. So yum on crackers or on a gluten free bagel with fresh tomatoes.

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

2 capsules vegan probiotics (empty powder and dispose of the capsule)

1/2c filtered water -up to 3/4 if needed

1 clove garlic

2 Cherry Bomb Peppers, seeded and minced

1/2t pink salt

4T coconut oil

1/2t chipotle powder

1/2t raw honey or raw agave

3T nutritional yeast

2t lemon juice (omit if fresh is not available)

Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you process too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator covered at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered for up to 24 hours.

Step 2.

Mix in the salt, nutritional yeast, peppers, chipotle powder, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness that you can spread or use as a dip.


Fermented Hot Sauce!

*hot sauce

This stuff is BOMB. I started making it last year and could not wait for this summer to roll around to plant all of the peppers I could to make it again. SO SIMPLE. You can use any variety of hot peppers, I use a mix of Hot Cherry Bombs, Cayenne, Jalapeño, and Chili’s. Depending on the kind of heat you prefer, you could totes add Scotch Bonnets and Habañeros to the mix for a hotter hot or add some sweet peppers to make it more like a homemade Sriracha Sauce. I also add in some fresh ginger, garlic in addition to the salt in the brine. I eat it on sandwiches, with tofu, just about anywhere I want a little kick in the pants. SO. GOOD.

You Will Need:

  • A glass jar with a gasket lock-tite lid
  • 2-3″ piece of fresh ginger
  • 3-4 cloves of fresh garlic
  • *Salt
  • 3-4c prepared hot/sweet pepper mix, de-stemmed and at least split so that the brine can penetrate the pepper
  • *Brine: Mix 1 heaped tablespoon of a mineral rich good sea salt, like pink or celtic sea salt, per quart water.
  • a small dish to weigh the peppers down once the lid is sealed to keep them under the brine

Hot Sauce

In the clean glass jar, start layering the peppers, ginger and garlic in, tightly packing them and also pounding them in to crush them somewhat.
Layer them tightly! You can salt as you go or you can pre-mix your saltwater brine and pour over the pepper mix.
Leave about 2 inches of space from the top. I use a little porcelain ramekin and close it down with lid onto the peppers (do this over the sink so as not to let what spills out spill all over!)

All of the goodness should be completely submersed under the brine.

THATS’ IT! I put this in my dehydrator, not on, so it can do it’s thing in a safe, warm, undisturbed place for at least two weeks.

After several days you will see bubbles start to happen- Don’t open the jar! TWO WEEKS.

After two weeks, in the sink, because the contents are now under pressure, carefully open the jar- You will most definitely get a POP.

Pour this directly into your food processor or vita-mix and puree completely with ALL of the brine included. If you need more liquid, you can add a little bit of raw apple cider vinegar to the blender. Bottle and store refrigerated. AMAAAAAAZINGNESS.