Cashew Chèvre with Lemon Zest and Peppercorns
vegan, gluten-free, refined sugar-free
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.
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.
Yield: 1 pound / Active time: about 20 min / Inactive time: 1-4 days
Ingredients*:
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Directions:
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*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. |
Quinoa Rejuvelac
Yield: 3 cups / Active time: 15 min / Inactive time: 1-3 days
Ingredients:
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Directions:
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*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. |