If you’re vegan or dairy-free, then cashew or nut cheese is probably something you’re used to eating on a regular basis. Since we’re doing the Bikini Body Challenge and have been sharing lots of healthy recipes to help you debloat, we decided to turn the classic cashew cheese into a PROBIOTIC DE-BLOATING cheese.
To make this gut-healing cheese we used miso, a traditional Japanese seasoning that’s produced by fermenting soybeans with salt and a fungus named Koji. When making vegan cheese or yogurt at home, it’s always better to use real whole probiotic foods like miso or kefir instead of probiotic pills. They’re more effective, most of them have been around for centuries and they’re real food that’s well-known for their amazing health benefits.
Easy Probiotic Cashew Cheese Recipe
Prep Time: soaking + fermentation + 10 min | Cook Time: 0 min | Serves: 12
+ 2 cup cashews, raw and unsalted
+ 2/3 cup filtered water
+ 2 tsp miso paste
+ 1 tsp nutritional yeast
+ juice of 1/2 lemon
+ 1 garlic clove
+ fresh herbs, roughly chopped
+ freshly ground black pepper
Soak the cashews overnight or for at least 4 hours. Rinse and place the nuts, water, miso, nutritional yeast, lemon juice and garlic in a food processor. Pulse repeatedly until you get a smooth and thick paste. Cover a colander with cheesecloth and transfer the cashew cream to the colander. Wrap it with the cloth and place something heavy on top, to help drain. Let ferment for 12 to 24 hours at room temperature.
Unwrap from cheesecloth, then gently coat with chopped herbs, black pepper, or your favorite spices. Cashew cheese will keep for up to 5 days in an airtight container in the fridge. Serve with veggies, fruits or crackers. Enjoy!
|135||7.9 g||10.7 g||3.8 g|