![]() Sweet 'n Spicy Butternut Phyllo Rolls with Popcorn.Chickpea Cutlets with Cashew Parmesan Sauce.Thai Sweet Potato Cakes with Cashew Sour Cream.Quinoa Stuffed Mushrooms with Slow Roasted Tomatoes.First Attempt (and failure) at Homemade Food Color.Oyster Mushrooms Rockefeller at BitterSweetĬorn and Black Bean Quesadillas with Roasted Zucchini Salsa at Closet Cooking Spinach Crepes with Ricotta, Tomatoes and Basil at Cinnamon Spice & Everything Nice Combine herbs and salt in bowl and add to cheese and blend thoroughly with a fork and refrigerate. Cover cheese with cheesecloth and allow to sit on kitchen counter for 24 to 48 hours, tasting for flavor after 24 hours and allowing it to ferment longer if you want a tangier cheese. Remove from blender and place in cheesecloth and set in colander set inside of a bowl. Pureed cashews can have a little texture. Add 1/2 teaspoon of rejuvelac at a time to increase flow of blending cashews. The puree should be thick but not so thick that it doesn't move in the blender. Puree until very smooth, scraping down the sides as needed to make it all combine. Just wanted to be clear!Ģ cups cashews, soaked in water for at least 8 hoursĭrain cashews and add to blender along with the rejuvelac. SECOND UPDATE: I wanted to state for the record that I was introduced to Miyoko Schinner's Artisan Vegan Cheese after doing this post, and am trying to buy the book ASAP (Grrrr, does not have it in stock!) Not to toot my own horn, but I am not making a recipe from her book without giving her credit. UPDATE: Veganosaurus let me know that if you keep a little bit of fermented nut cheese from your first batch, you can just added it to your next batch without adding additional rejuvelac and it will ferment it for you! Yeah! Love fermentation! Add the water and blend on high speed for 1-2 minutes or until it forms a thick and smooth cream. You can use a food processor, but you won’t get the same silky smooth texture. For those of you less inclined to the DIY side, you can buy bottled rejuvelac in natural food stores, but the bottle at my store was a whopping $10 and when I realized with a little time I could make it for about 50 cents at home, well there was no choice! Drain the soaked cashew and transfer them to a high-speed blender. Sure you can leave the cheese as is, but wanting a little more pizazz, I added lots of herbs and garlic powder to give it a Boursin like flavor.
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