A Cheese-y vegan snack, hold the moo
Vegan cheese, or “the land of the unknown” … ingredients. Soy whaaaa? Welcome to the section of the grocery store that has the strange textured and very orange products — the vegan cheese aisle. While food innovation is always improving, why not try your hand at creating a delicious vegan probiotic snack yourself? If you’ve recently switched to a vegan diet and find yourself missing dairy, despair not! This probiotic version is delicious and plant based. If you are a “meat-free-er,” a defender of the furry, or hey, maybe you just like to switch it up and go vegan occasionally, this “cheese” won’t make you Bleu.
This recipe has an extra probiotic boost. Not only are the cashews blended with Original Humm kombucha, but they are soaked in kombucha too, to make them creamy and easy to blend. We know it’s cheesy, but once you try this recipe, you — and your vegan friends — are gonna go nuts for it 🙂
Speaking of nuts, cashews (or try macadamias) contribute a lot in the way of texture and firmness to a vegan cheese, and nutritional yeast adds a cheesy flavor that will have even the little Miss Muffets (uh, that would be the curds and whey eaters) chowing down on this snack.
Grab the crackers, homemade 10 grain kombucha bread, and a handful of chopped up veggies and set this cheese out as a snack at your next get together or as a tasty dinner for one. With it’s universal diet friendly personality and good gut ingredients, you may just trade in your typical cheese plate for a vegan version instead!
Vegan Kombucha Cheese Recipe
Prep time: 2-4 hours (includes soaking time)
Total time: 2 days (includes refrigeration time)
Feeds: 4-6 as an appetizer
- 1 ¼ cups raw cashew nuts (or macadamia nuts work too)
- 1 bottle Original Humm Kombucha, divided
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast, plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt, plus more to taste
- Optional: ¼ cup fresh parsley or cilantro
- Crackers, veggies or 10 grain Kombucha Bread for serving
- Open your kombucha and sit it out on the counter to let it come to room temperature.
- Put the cashews in a small bowl and pour the room temperature kombucha over them. Let them soak for at least 4 hours.
- Drain them, saving the kombucha liquid. Add the soaked nuts to a food processor or high-speed blender. Add the lemon juice, nutritional yeast, garlic powder, sea salt and ¼ cup of the kombucha liquid.
- Blend, scraping down the sides as needed. Add a little more kombucha (1 tablespoon at a time) until a thick paste forms.
- Taste for flavor and adjust as needed. You may find it needs a little more nutritional yeast to give it that “cheesy” flavor, a bit more salt, or lemon juice. Blend again after adjusting flavor. At this point, you could make an herbed “cheese” by adding the parsley or cilantro, or just save them for a pretty garnish.
- You can eat the “cheese” now, but it is better after chilling in the fridge. Transfer to a piece of cheesecloth or a small clean towel. Twist the top of the cheesecloth so it forms a loose ball.
- Refrigerate at least 15 minutes, or up to 24-36 hours. The longer this cheese chills, the firmer the texture will be.
- The cheese is best when eaten within the first couple of days of being made, but it will last about a week in the fridge.