We've been experimenting with some dairy-free cheese recipes recently, which has been so much fun! This cashew cheese has been our favourite so far - it has the creamy texture of a soft cheese, but with a delicious nutty flavour. It's fermented over a few days, so it's full of healthy bacteria to help digestion and keep our tummies happy.We love incorporating fermented foods into our meals, not only because they are delicious, but they are also so healing for the gut. This cheese uses a probiotic to ferment, so it's a simple process and a great recipe to try if you're new to fermenting. The fermentation does take a few days, but please don't let this put you off... It really is so simple to make & it's fun hanging the cheese in your kitchen and seeing it change!
Cashew Cheese Burrata
(Recipe adapted from The Plant Power Way: Italia)
1 1/2 cups of cashews
1 acidophilus probiotic capsule
1 teaspoon of good quality salt
3/4 cup of plant milk (coconut or oat works well)
1 teaspoon of coconut oil
1. Soak the cashews in water overnight. The next day, drain and rinse the nuts.
2. Add the cashews, acidophilus powder, salt, 1/4 cup of milk, coconut oil to a high speed blender. Blend on a high speed until the mixture is smooth.
3. Fold the mixture into the center of a piece of fine cheesecloth. Gather the edges and tie them into a bundle with string.
4. Hang the cheese bundle from a hook for 24 -48 hours. A thin rind should set up on the outside of the bundle. Place a small dish underneath it to catch any moisture drips.
5. In a small bowl, place the remaining 1/2 cup of milk. Add the cheese bundle to the mix bath and place it in the fridge for 1 - 3 days.
6. Remove the bundle from the milk bath and place it on a cutting board. Unfold the cheesecloth and cut the cheese into slices using a sharp knife. Enjoy!
7. Consume within 3-4 days.