For many, dairy contributes to excess phlegm, inflammation, digestive upset, as well as skin problems. Because of these adverse reactions, people are turning away from dairy, or from “dead” milk (aka pasteurized milk). However, there’s one food item that can make giving up dairy seem like inhumane torture, and that’s cheese. People love cheese, and rightfully so, it’s delicious! However, cheese can come with digestive upset, a common reaction to dairy. While there are alternatives, “fake” cheese isn’t always healthy, and many people don’t want to eat cheese that is soy based. Luckily, there’s a way to make cheese from nuts that many find to be as equally delicious as dairy-based cheese. Yes, you heard us correctly; cheese from nuts and it’s fermented.
Fermented nut cheese is easy on the digestive system, and best of all, it helps the health of your gut. If you are looking to hop on the dairy-free bandwagon, try out this delicious fermented nut cheese recipe!
Fermented Nut Cheese Recipe
• 1 cup of soaked nuts (i.e., macadamia, almonds, and/or cashews)
• 1 acidophilus probiotic capsule
• 3 Tbsps. of water –OR- 3 Tbsps. of kombucha, rejuvelac, or pickle brine
• ½ tsp of sea salt
• Flavors/herbs of choice (i.e., thyme, pistachios, cinnamon, dried cherries, cranberries, lemon, dill, etc.)
1. If your nuts have not already been soaked, soak your choice of nuts for 6-8 hours and then rinse.
2. Place soaked nuts into a high-speed blender or food processor, and add in the probiotic capsule and water (or brine, kombucha or rejuvelac). Blend until smooth.
3. Transfer mixture to a cheesecloth or nut milk bag and set on your counter to ferment for 36 hours. If you own a dehydrator, you can also dehydrate on low for 24 hours.
4. Transfer your cheese to a bowl and mix in the salt and flavorings of your choosing. You can taste and adjust as needed, just remember that the flavor will become stronger as the cheese ages.
5. Place your cheese onto a sheet of unbleached parchment paper and roll into a log shape. Wrap in plastic wrap or seal it in an airtight container and store in your refrigerator for 4-6 days to let it age.
6. Once your cheese is aged, transfer your cheese onto a fresh sheet of parchment paper and enjoy!