Plant Based, GF, DF, Vegan, Vegetarian
When I first started getting really excited about all things fermented, nut cheeses were unknown to me, but now they are so exciting, magical and creative.
- 1 ¾ cups of nuts (almonds, cashews, pecans and/or walnuts)
- ¾ teaspoon salt
- ½ cup fermented vegetables or a bit more miso
- 1/8 cup unpasteurized miso as needed
- ¼-¼ cup coconut oil
- 1-2 tablespoons grated ginger
- 1 large clove garlic, smashed and chopped
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 1/8 teaspoon black pepper
- Filtered water as needed to process
- Herbs/flavours of choice
- Extra ground nuts, seeds and herbs for coating
- Dissolve the salt in enough water to cover the nuts. Add the nuts, adjust water level as needed and soak 6-8 hours or over night. After soaking drain and rinse well.
- In your blender or food processor, combine all ingredients except the fermented vegetables and puree until smooth. Add a small amount of water and stir in the fermented vegetables unless you want to blend them in with the rest of the ingredients.
- Put the puree in a cheesecloth-lined colander and wrap the ends around it so it is completely covered and you have some excess on top. Gather the excess cloth, twist and tie it up with a band or string. Set it inside a colander to remove the excess liquid or hang it up with a bowl underneath to catch the excess liquid, in a warm place to ferment for a few days.
4. After a day or two (taste to see if it has fermented long enough) place it in any “mould” (bowl or baking tin) lined with cheesecloth. Press the cheese into the bowl’s shape, smoothing the top (which will become the bottom) with a spatula, and chill for 6 hours or more.
5. Unmould it onto a plate and roll it in crushed nuts, seeds, and herbs and watch it disappear!