I had made cashew cheese before, but adding the probiotics not only adds greater benefits, namely - good gut bugs - but also taste! It lends to that fermented taste we expect with cheese. I also feel like it somewhat firms the cheese, making it the texture of a smooth feta. It can seriously be used in everything: crumbled in salad, spread or dolloped on toast, as a dip with crackers, stirred through a pasta dish, added to a breakfast scramble or whipped into a dressing. Make it a staple part of your food prep and you won't regret it! I am yet to try varieties but some I am already planning are adding garlic, chilli, parsley or caraway seeds to the mix. Lots of yummy options to spice it up!
- 3 cup raw cashews soaked in 1 L water overnight
- 3/4 cup filtered water
- 1 lemon, juiced
- 3-4 tbsp. nutritional yeast
- 1/2 tsp. sea salt
- 1/4 tsp. cracked black pepper
- 4 multistrain probiotic capsuless
- Drain cashews and rinse well.
- Place all ingredients, except probiotics, into a high-powered blender and blend until thick and creamy.
- Scoop mixture into a medium mixing bowl (not metal). Using a non-metal spatula, stir in the probiotic powder by breaking open each capsule carefully with your hands.
- Line a fine mesh strainer with a cheese-cloth or nut milk bag.
- Scoop the mixture into the lined strainer and tie-up firmly with a rubber band.
- Allow cheese-filled cloth to sit within strainer placed over a large bowl or tupperware, at room temperature for 24-72 hours, depending on desired tanginess. I find 48 hours a happy medium.
- Once ready, scoop into an airtight container and store in the fridge. Consume within approx 7 days.