creamy walnut + cashew tree cheese
Makes: 1 round
Raw / Fermented / Vegan / Gluten free / Dairy free / Sugar free
Welcome back everyone! I thought I would make this post an extra special one considering I've been away for so long. As you can see I have been busy, The Scullery Kitchen has totally changed, and I am now:
Thank you so much to one very talented Georgie from Belle Hawk for creating this for me. Love.
Let's talk about this delicious recipe for a minute. If I had to pick one thing that I miss from before I adopted a dairy-free, plant-centric lifestyle, it would be cheese. Would I ever eat it again? No. I simply know too much about the deleterious effects it can have on the human body; acne, excessive mucous, leaching precious calcium from my bones due to its extreme acidity (contrary to deceptive dairy industry marketing), and worst of all, the protein casein actually has the power to turn on a gene which promotes cancer. 1. Safe to say, I'll never touch the stuff again. What I have been able to do is create a cheese made totally from plants, and I actually like it more than the real deal. Much more.
I wish I could let you taste it right now through the computer screen, but you will just have to take a few moments to whip it up in your own kitchen and sample it for yourself. It is simply divine and a total game changer. Creamy and tart with little flecks of crunchy walnuts. Perfection.
I love to slather it onto crackers, dip veggie sticks into it, or just dollop it on top of whatever meal I'm eating.
The best thing about this 'cheese' is that it's raw and fermented, and is simply bursting with probiotics to help make that gut of yours happy and healthy! ' -'Tree Cheese', it's actually good for you and damn tasty, that's what this is!
CREAMY WALNUT + CASHEW TREE CHEESE
1 1/4 cup cashews
1 cup water
1 probiotic capsule
1/2 cup extra virgin olive oil
2 Tbsp lemon juice, approximately 1 lemon
1/2 tsp pink lake salt
1/2 tsp freshly ground black pepper
3/4 cup activated walnuts
1 shallot clove, finely chopped
- To make the base, pop cashews in a bowl and cover with water and leave to soak overnight.
- In the morning, rinse and pop in the blender with the water, blend until silky and smooth.
- Break the probiotic capsule in half and add the powder to the cashew mix. Blend again for 20 seconds, but on low this time as to not damage the precious live bacteria.
- Pour mixture into a glass bowl and cover with a muslin cloth, or even a tea towel and leave in a warm spot in your kitchen overnight to ferment, the mixture should be ready in about 15 hours. When ready, the fermented base should have a dough-like consistency with teeny air pockets and should smell a tad sour, but not overpowering. Taste, and if the mixture tastes just like cashews and is still sweet with no sourness to it it's not ready. Leave to ferment for a few more hours, checking every hour or two.
- When ready, pop back into your blender, and add the olive oil, shallot, lemon juice, salt and pepper. Process for 20 seconds until smooth and creamy.
- Lastly, add the walnut pieces and process for another 10 seconds.
- Pour into a container and pop in the fridge overnight for the flavours to infuse and the cheese to set.
This is a soft cheese, almost the texture of camembert or cream cheese. The cheese pictured was placed into a ring mould and popped into my dehydrator on 115F overnight. In the morning it had formed a crunchy and crumbly rind on the outside, and due to the dehydration the flavours had deepened even more. This cheese however is perfect straight out of the fridge, no dehydrator necessary!
Will keep for up to a month in the refrigerator, not that it will last that long!
I would love to see pics of what you slather this on, post them on my Facebook page or tag your photos with #gathergirl
1. Animal Protein "Turns On" Cancer Genes - T. Colin Campbell PhD
Link to video clip here