Kombucha Cashew Cheese

By andreajayros

Make your own dairy free cashew cheese with a little bit of Kombucha tea. Serve with crackers, or use in recipes that call for a cream cheese.

Ingredients

• 1 cup raw cashews
• 1/4 cup nutritional yeast
• 1/4 cup raw Kombucha tea (I brew my own, learn how!)
• 1 tablespoon fresh lemon juice
• 1 teaspoon sea salt
• 2 tablespoons fresh herbs of choice (I like basil & rosemary)

Details

Servings 6
Preparation time 15mins
Cooking time 4500mins
Adapted from onegreenplanet.org

Preparation

Step 1

In high powered blender or food processor, add all ingredients and process until a smooth, ricotta-cheese like consistency is reached.

Using a spatula, scoop mixture into a strainer bag/nut milk bag and tighten bag around the cheese, forming a solid ball.

Place the ball & bag into a bowl, and drizzle a little more Kombucha over top.

Cover with a towel and leave on the counter overnight, and up to 3 days to “ripen”.

Check cheese often to test flavor and ferment. Once happy, eat it!