Cheese fermented cashews and macadamia chestnuts • Cashew and Macadamia Cheese Cheese

english version? Click here! 

This recipe is just amazing! I learned in a natural fermentation course I took at plant lab, in Venice (California). If you are not familiar with fermented foods, I suggest you read this post which I explain in detail the benefits.

This cheese is very firm, mainly due to the presence of macadamia that tends to give this stricter consistency. An excellent option for people who love cheese, but for some reason they avoid dairy in general. It’s not a recipe more or less, it looks like cheese.

Fermentation naturally brings that most common flavor in cheeses. Therefore, for this recipe to arrive at this Chèvre flavor, it is necessary to have the fermentation (see instructions). nutritional yeast (Nutritional Yeast) also helps with the flavor of cheese. I used a very simple probiotic, with only acidophilus that can be found easily in any natural product store. I’ve used my own probiotic that has other different strains and it worked the same way.

The fermenting part can be 2 to 5 days and will guarantee the change in flavor, but if your home is very hot, try to put it in cooler places to prevent it from spoiling. I left it inside my pantry.

Recipe

Ingredients for fermentation:

• 1/2 cup macadamia (soak in water overnight or for at least 4 hours)
• 1/2 cup cashews (soak in water overnight or for at least 4 hours)
• 2 tablespoon of water
• 1 probiotic capsule (I suggest this or this)

Preparation:

1. Place the macadamia, cashew nuts and water in a blender.
2. Open the probiotic capsule, pour the contents and discard the capsules
3. Liquid until it reaches homogeneous texture
4. Place the mixture in the center of a cheesecloth (cotton cloth) and tie tightly.
5. Place the cheesecloth in a sieve over a bowl.
6. Let it rest at room temperature for 38-48 hours.

*The cheese will have a slightly acidic smell if it is fermented correctly.

Seasoning Ingredients:

• 1 1/2 teaspoon Nutritional Yeast
• 1 teaspoon of lemon juice
• 1/2 teaspoon salt
• 1/4 cup chopped dried herbs (thymes, basil, oregano, dill, etc.)

Instructions:

1. Separate two tablespoons of chopped herbs.
2. Combine the other ingredients with the fermented cheese base.
3. Using parchment paper, roll up the cheese forming a \”roll\”.
4. Pour the remaining herbs onto another parchment paper, and roll the \”roll\” over the herbs until completely covered.
5. Wrap the cheese in parchment paper and leave it in the fridge for 3-5 days before serving.

I learned this recip during a fermentation class that I took at plant lab in Venice, California. It is amazing how fermented food can be good for our inner ecosystem, providing probiotics and improving our intestinal flora. this article will help you understand better about the benefits of fermented foods.

These recipe is a great option for all the cheese lovers out there, especially because it’s a vegan alternative and it is naturally free of lactose and proteins that some people can be sensitive or allergic to. The Cheesy Flavor is enhanced by the fermentation process and due to the presence of Nutritional Yeast, which is an deactivated yeast that naturally has a Cheesy Flavor.

reciprocate

Ingredients for Fermentation:

• 1/2 Cup Macadamia Soaked (at least for 4 hours)
• 1/2 cup cashew soaked (at least for 4 hours)
• 2 tablespoons water
• 1 Acidophilus Capsule (I recommend this or this one)

instructions:

1. Add all the ingredients to a blender, open the acidophilus capsule, pour their contents and discard the capsule.
2. blend until completely smooth
3. place in the center of a cheesecloth and wrap tightly
4. Place in a strainer elevated over a bowl and let ferment at room temperature for 36-48 hours or in a dehydrator at 90°F for 24-36 hours.

*Cheese should have a distinctly sour smell when properly fermented.

Ingredients for Flavoring:

• 1 1/2 Teaspoons Nutritional Yeast
• 1 Teaspoon Lemon Juice
• 1/2 Teaspoon Salt
• 1/4 cup herbs, minced

instructions:

1. Set 2 Tablespoons of Minced Herbs Aside.
2. Combine The Remaining Ingredients with Fermented Cheese Base.
3. using a sheet of parchment paper, roll flavored cheese base into a log shape.
4. Sprinkle Remaining Minced Herbs Over A Fresh Sheet of Parchment Paper and Roll Log In Herbs, Coating It Evenly.
5. wrap tightly in parchment and allow to age at least 3-5 days in a refrigerator before serving.