SIMPLE FERMENTED CASHEW CREAM CHEESE 2018

This is bomb. Leave out the onion powder and you have the base for a cheesecake, I know because I’ve made it. That recipe is coming soon. Try this. YUM. Perfect on crackers, bread, with raw fresh veggies like celery or carrots dipped into it…top it with olives, mix the olives in, chop up some chives…this shit is DOPE.IMG_2467

SIMPLE FERMENTED CASHEW CREAM CHEESE 2018

1c cashews, soaked for an hour then drained

vegan probiotics- 2 capsules (empty powder and dispose of the capsule) or 1t powder

1/2c-filtered water

1/2t pink salt

1/4t onion powder

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

Step 1.

In a Vitamix or high-powered blender, add the cashews and 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 run this too fast, the contents will heat up- if this happens let it cool prior to adding the probiotics.

When totally creamy and smooth, add the probiotics and blend for 20-30 more seconds. Remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered. Leave this overnight at minimum, taste for the sour, and let it sit until desired sourness up to 24hours.

Step 2.

Mix in the salt, onion powder and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set and flavors to meld.

 

Cherry Bomb Cashew Cheese

cherrybomb-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.

Sundried Tomato & Ramp Cheese Spread

*sundried tomato & Ramp Cheese Spread

Seriously… NOT F*CKING AROUND….what a flavor on this cheese!!!! Ramps are only here for such a short time! What a way to celebrate their uniqueness and honor their presence. I had the opportunity to forage for ramps with my friend on her hillside- what a divine way to connect with the planet….spring has finally sprung.

Sundried Tomato & Ramp Cheese Spread

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

1T mellow white miso

3 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder

1/2c +up to 3T filtered water

2t onion powder

1/4c sundried tomatoes in oil- just the tomatoes, minced (I used Bionatura’s)

1/2t pink salt

1/4c coconut oil

3t lemon juice (omit if fresh is not available)

6 whole ramps, green & white minced

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 run this 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 uncovered at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, loosely covered. Leave this overnight or for 24 hours.

Step 2.

Mix in the salt, onion powder, sundried tomatoes, ramps, 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.

Scallion Cream Cheese!

Vegan Scallion Cream Cheese

There are no words for the amount of awesomeness this recipe creates. It is truly amazing. I dare anyone to taste this and know the difference between this and a real dairy cream cheese. You can find acidophilus powder but be sure that is a vegan sourced strain. You would sub 1t for the 5 capsules.

Scallion Cream Cheese!

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) or 1t powder

1/2c +up to 3T filtered water

2t onion powder

1/2t pink salt

1/4c coconut oil, soft

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

4 scallions, green & white minced

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 run this 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 uncovered at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, loosley covered. Leave this overnight or for 24 hours.

Step 2.

Mix in the salt, onion powder, coconut oil (should be room temp and soft, not liquid), lemon juice, and minced scallions. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheese like bit of awesomeness.

Red Pepper Tofu Ricotta Cheese Filling

Red pepper Tofu Ricotta

This stuff is C R A Z Y G O O D.…..I am planning on adding fresh steamed broccoli to this for my mini lasagna!!! I will post the entire recipe when it’s made! Perfect for stuffing pasta shells or manicotti, making mini lasagna roll ups or a full on plate of lasagna. The color of the peppers make this exceptionally beautiful and the cherry bomb pepper adds a hint of spice without overwhelming the palate.

Red Pepper Tofu Ricotta Cheese Filling

1/2 Pound tofu- blanched

1 small red pepper, seeded

1small cherry bomb pepper, de-stemmed

1 clove garlic, smashed, minced

3T extra virgin olive oil

1 heaping T mellow white miso

1/4c nutritional yeast

2t brown rice vinegar

1t ume vinegar

1 heaping T sesame tahini

1c cooked veggies like spinach, broccoli, or kale-steamed and pressed or drained well (all water out) OR sautéed with garlic and 1t olive oil *optional

1/2c vegan mozzarella or favorite vegan cheese (or a blend)

1/2t black pepper

In a bowl, crumble or smash the  tofu with a fork or fingers with all of the other ingredients. Add the vegan cheese and the chopped steamed / cooked veggies. Mix well, taste and adjust seasonings.

Raw Cherry Bomb Cashew Cheese

*cherrybomb Cashew cheese

Raw Cherry Bomb Cashew Cheese- Savory

1/2c raw cashews

1/2c raw sauerkraut (not pasteurized)

2t Dulse flakes

1t raw agave or raw local honey

1 clove garlic

1/2t pink salt

2T water

2T of coconut oil

2 cherry bomb peppers- destemmed

In a blender, add in all of the ingredients and blend until totally creamy and smooth. Pour into a jar with a locking lid (gasket, air sealed) and close it up. There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.

Transfer the jar into the refrigerator and leave it to set up and cure for at least a week.

This is a pro-biotic rich cheese!

  • Delicious as a base for savory dips and spreads
  • Amazing spread on toast, bagels, and crackers
  • Change the flavor by adding different peppers, herbs, olives, spices et