Cheesy Does It! Vegan Cheese 3 Ways!

Raw Fermented Vegan Cheese from The 40-Year-Old Vegan
Ingredients for Cheese Base Mixture

• 2 cups raw cashews soaked overnight and rinsed
• 1 tsp. quality probiotic powder (make sure your brand does not contain milk) ( about two capsules)
• ¼ cup water (or a little more if needed, just enough to mix blend ingredients fully)

 
Directions

1. Mix nuts and water in a food processor or blender until fully mixed.
2. Open a probiotic capsule and empty contents into measuring spoon. Add 1 teaspoon to the mixture.
3. Mix thoroughly and place mixture in a cheesecloth.
4. Place cheesecloth in a strainer and place the strainer over a bowl. Cover with plastic wrap and let sit at room temperature for at least 24 hours.  Do not exceed 48 hours.  Check after 12 hours – when the mixture starts to smell like yeast, fermentation is beginning to occur.
5. When the flavor is as desired, you are done with the fermentation process. The more you make this the more you’ll get a feeling for how long to leave it.  It tends to have a stronger flavor the longer it is left to ferment.
6. Separate the mixture in two sections to make two different varieties.

 
Option 1 – Roasted Red Pepper & Fresh Basil “Cheese”

1. Blend ½ of the cheese base mixture thoroughly in a food processor. Remove and fold in the following with a spatula.

• 1 T. nutritional yeast
• 5 T. fresh lemon juice
• 3 T. freshly minced basil leaves
• 3 T. chopped roasted red pepper
• ½ t. salt
• Fresh black pepper to taste

2. Mix thoroughly and keep in the fridge in airtight packaging for 1-2 weeks.

 
Option 2 – Lemon Pepper Chive “Cheese”

See Also

Tastes of Bri: The Midwest’s Vegan Gem

1. Blend ½ of the cheese base mixture thoroughly in a food processor. Remove and fold in the following with a spatula.

• 1 T. nutritional yeast
• 5 T. fresh lemon juice
• 1 T. fresh lemon zest
• 3 T. chopped chives
• ½ t. salt
• Fresh black pepper to taste

2. Mix thoroughly and keep in the fridge in airtight packaging for 1-2 weeks.

Sweet Cranberry & Pecan “Cheese”
If you would like a sweeter cheese, you can try this option

1. Blend ½ of the cheese base mixture thoroughly in a food processor. Remove and fold in the following with a spatula.

• 1 T. nutritional yeast
• 2 T. fresh orange juice
• 2 T. fresh orange zest
• 3 T. cranberries, sweetened with cane juice
• 3 T. chopped lightly toasted pecans
• ½ t. salt
• Fresh black pepper to taste

2. Mix thoroughly and keep in the fridge in airtight packaging for 1-2 weeks.