Lemon pepper cashew cheese (fermented)
Lemon pepper cashew cheese (fermented)
This is a classic flavour combination; I cannot believe I did not make it sooner. It is best enjoyed on a neutral cracker or in a sandwich stacked up with grilled vegetables.
Yields: 1 cup
Ingredients
1 cup cashews – soaked, drained, rinsed[i]
¼ cup water kefir (first ferment) or ¼ cup of liquid from a fermented vegetable
2 teaspoons lemon juice
2 tablespoons plus 1 teaspoon lemon powder or rind (reserve 1 teaspoon)
1 tablespoon coconut cream – just solids
2 teaspoons black pepper (reserve 1 teaspoon)
½ teaspoon sea salt or Himalayan salt (non-ionized salt)[ii]
Olive oil – for the top
Steps
Soak the cashews 6-8 hours.
Drain and rinse the cashews.
Put the cashews, kefir, lemon juice, 2 tablespoons of lemon powder, coconut cream, 1 teaspoon of black pepper and salt in a high-speed blender. Blend until creamy. Fold in reserved lemon powder and pepper. They are added at the end so you can see flecks of what is flavouring the cheese.
Pour it into a mason jar. Leave a couple inches at the top because the cheese will expand. To reduce the chance of mold developing, pour a small amount of olive oil on the top.
Cover the jar with cheese cloth of a thin tea towel and secure it with an elastic. Store in a warm, dark place for 72 hours. When it reaches the right tanginess for your taste, put a lid on it and store it in the fridge for up to a week.
[i] I soak all my nuts and seeds. It removes the enzyme inhibitors making them easier to digest.
[ii] An ideal salt for fermenting is whole, unrefined, and full of natural vitamins and minerals.
