Makes about 2 cups (8 servings)
This vegan "cheese" adds tangy horseradish and chives, and uses carrots for coloring. You can also amp up the color with annatto powder or turmeric. Play with this base recipe for other "cheese" versions; add coarsely ground black pepper, minced leeks, or sautéed portobello mushrooms for flavor and intrigue.
1 medium carrot, chopped
1/2 cup warm water
1 1/2 cups raw cashew butter
1 Tbs. white miso
2 probiotics capsules
1/2 cup melted coconut oil
2 tsp. nutritional yeast
1 tsp. horseradish paste or more to taste
2 Tbs. chopped chives
- Combine carrots and water in small pot. Bring to a boil, reduce heat, and simmer 5-6 minutes until carrots are very tender. Drain and reserve cooking water.
- Combine carrots, cashew butter, miso, contents of probiotic capsules, and 2 Tbs. cooking liquid in high-powered blender. Purée until very smooth and creamy, adding more reserved cooking water as needed to make thick paste. Transfer to glass bowl, cover with cheesecloth, and let stand in warm place for 48 hours.
- After 48 hours, transfer mixture to small food processor, and add melted coconut oil, nutritional yeast, horseradish, and chives. Purée until creamy (or just beat mixture by hand until well combined). Season to taste with salt.
- Pack cheese mixture into a ramekin lined with plastic wrap. Chill 8 hours or overnight. (Alternatively, pack cheese into ramekin and serve immediately as a spread.) Remove from refrigerator 20 minutes before serving. Carefully unmold, peel off plastic wrap, and serve with crackers.
per serving: 410 cal; 9g pro; 38g total fat (16g sat fat); 15g carb; 0mg chol; 280mg sod; 2g fiber; 3g sugars
See more fermented recipes: 5 Steps to Successful Fermentation