FERMENTED BLUEBERRY CASHEW CHEESE
This tasty fermented cashew cheese with herbes de Provence and blueberry powder looks amazing on any cheese platter and is so easy to make
Ingredients
- 150 g raw cashews
- 30 ml water
- 2 tablespoons nutritional yeast
- 1,5 teaspoons Shiro Miso* see blogpost
- 1 teaspooon apple cider vinegar
- 1/2 teaspoon sea salt
- 1 probiotic capsule see blogpost
- 3 tablespoons herbes de Provence see Blogpost
- 1 tablespoon blueberry powder see blogpost
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Now gather all your ingredients together and prepare them in the right amount. That makes it so much easier and more fun and you're less likely to forget anything.
- In a blender or in the vessel for a stick blender, combine the cashews with fresh water, nutritional yeast, miso, salt, apple cider vinegar and the content of the probiotic capsule. Then blend into a creamy mass.
- Don't touch this mass with your fingers. It's also better not to use a metal spoon, as this can impair the fermentation process. A clean wooden or ceramics spoon would be best. Transfer it into a clean bowl and cover, then let it sit in a warm place for 24-48 hours.
- After that, I recommend putting the mass in the fridge for at least one hour, because that makes it easier to form into a cheese.
- Now mix the herbs with the blueberry powder and spread generously on a surface. Form the mass into a cheese with your hands and put it on the herbs form both sides, then roll it in the herb mixture like a wheel to get it fully covered.
- Keep in an airtight container in the fridge and eat in the next couple of days.
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