Cashew Chèvre with Lemon Zest and Peppercorns

vegan, gluten-free, refined sugar-free
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Adapted from Miyoko Schinner's recipe in Artisan Vegan Cheese

Vegan Cheese! If you've only tried commercial vegan cheese and hated the texture and/or taste, I urge you to give this a try. I've been making my own vegan cheese since I got Miyoko Schinner's revolutionary book Artisan Vegan Cheese back in 2012 - if you love creamy foods, I'd highly recommend getting the book. Vegans and non-vegans alike love the homemade stuff! 

Like the Soft Gruyère, it relies on cashews for creaminess and a brief fermentation process for a slightly sharp flavor. This recipe comes together quickly after your rejuvelac is made (I keep 1/2 cup portions of rejuvelac frozen so I'm only a day away from fresh cheese!) An added health bonus is that this cheese contains no added oil. The result of a few simple ingredients coming together is a fluffly, creamy cheese resembling goat cheese. Serve with crusty bread, crackers, or fruit. If you want something fancy, serve it on a cheese plate with fruit and nuts. If you want a humble snack food, simply spread it on toast.

Lemon juice and zest ready to be mixed in!

Little plastic dip/cream cheese tubs are the perfect size to form the cheese rounds.

Yield: 1 pound / Active time: about 20 min / Inactive time: 1-4 days

Ingredients*:

• 2 cups raw cashews, soaked in water for 3 – 8 hours and drained 
• 1/4 to ½ cup rejuvelac (a fermented grain drink & a non-dairy source of acidophilus available at natural food stores or make at home using the recipe below)
• 1 tablespoon nutritional yeast flakes
• 1/2 teaspoon sea salt
• 1 organic lemon
• 1/4 cup whole black peppercorns or multicolored peppercorns

Directions:

1. Combine the cashews, rejuvelac, nutritional yeast, and salt in a blender and process until very smooth.
2. Transfer to a clean bowl or jar**, cover loosely, and let sit at room temperature for 12-24 hours until thickened and sharp tasting. It will become more flavorful and cheeselike as it cultures.
3. After the fermentation process, rinse and dry your lemon. With a box grater or microplane zester, remove the entire yellow part of the outside peel and add it to the cheese. Now slice and juice the lemon and add that to the cheese, stirring it all thoroughly.
4. Line two round containers with a 4-5 inch diameter with cheesecloth or plastic wrap.*** Sprinkle the peppercorns into the bottom of the containers and then carefully spoon the cheese mixture on top of the peppercorns. Seal the containers and refrigerate or freeze for later. The final product lasts about 2 weeks in the refrigerator (the flavor continues to get stronger the longer it sits, even in the fridge).****

*This recipe can easily be doubled.
**Choose a container with plenty of room for the expansion that often takes place during fermentation. The cheese generally ferments faster and expands more if the ambient temperature is warmer.
***Little plastic dip/cream cheese tubs are the perfect size to form the cheese rounds.
****The finished cheese can be frozen for several months. I like to make a double batch and freeze whatever I won't consume in 2 weeks in smaller resealable containers.

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Quinoa Rejuvelac

Yield: 3 cups / Active time: 15 min / Inactive time: 1-3 days

Ingredients:

• 1/2 cup quinoa*
  
• 3 cups filtered water
• additional water for soaking and rinsing (doesn't need to be filtered)

Supplies needed:

• 2 glass jars
• fine mesh strainer (or sprouter)**
  
• cheesecloth or paper towel
• rubber band

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Rejuvelac in it's bubbly stage - ready to be strained!

Directions:

1. Soak quinoa in a jar with enough water to cover it for 8-12 hours.
2. Drain with a fine mesh strainer (quinoa is a very small grain so if all you have is a colander then try a layer of cheesecloth).
3. Place quinoa back in the jar with just enough water to moisten it.
4. Put in a warm place out of direct sunlight to let them sprout for 1-3 days (this can take less than 24 hours if the room is warm).
5. Rinse the quinoa twice per day, each time draining well and then adding just enough fresh water to moisten it.
6. Continue this process until the grains (in our case quinoa) begin to sprout. They don't have to have long sprouts; just little tails are fine!
7. Pour the sprouted grains in a 1-quart glass jar and pour 3 cups filtered water on top.
8. Cover the jar with cheesecloth or a paper towel and secure it with a rubber band.
9. Put the jar in a warm place out of direct sunlight for 1 to 3 days. The water will turn cloudy and white, and the liquid will have a slightly tart lemony flavor.
10. Strain the liquid into a clean glass jar*** and discard the quinoa. That liquid is now Rejuvelac.
    

*You can use other whole grains (like brown rice or wheat berries) instead of quinoa, but quinoa sprouts the fastest.
**If you have a sprouter, you can use that instead of a jar and strainer for the first 6 steps. It will make rinsing a little easier, but it's not necessary.
***Rejuvelac can be made in advance and stored covered in the fridge for up to a month or in the freezer for several months. When I make a batch, I freeze 1/2 cup portions for easy use in the future.

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