Don’t have time to culture? Omit the probiotics and replace with 2 tablespoons lemon juice. The end result will be slightly different but still a similar flavor profile without the zing.
This one starts with raw cashews that we culture with probiotics to infuse a twangy, “cheezy” flavor into the mix. Once the culturing is done in 14-16 hours, we then flavor with some herbs and then chill to firm before serving. We’re rolling and crusting this bad boy with cracked peppercorns. However, it can also be left plain or finished with whatever herb or furikake-style crumb topping you like. It’s delicious with sourdough breads, crackers, fruit and vegetables. It can even be used in grilled cheese sandwiches or on toast and bagels.
Here’s what we use to do it. The pieces of equipment listed below aren’t completely necessary (you can use whatever blender or food processor you’ve got). However, we recommend them for the next-level cooks/chefs and their ability to create a supremely smooth and velvety texture.
A high-speed blender is a key component to turn any nut or seeds from its raw state into a silky, smooth, thick cream. Just remember in order to blend to the smoothest consistency you’re gonna want to add some liquid and fold while blending to ensure the thickest texture without blowing out the engine. In other words, most vita mix based cheeses will only work well with more liquidy substances. If you are looking for a thicker consistency, you will probably want to strain the mixture with cheese cloth, press and culture, depending on the recipe.
Next to a Vitamix, we love this option when making non-dairy cheeses. With a Blixer, you only need a splash of water, if any, when blending. The end result is a super thick and smooth texture, with little to no straining required.