- 1½ cups cashews
- 2 tablespoons lemon juice
- 2 tablespoons unpasteurised apple cider vinegar*
- 2 tablespoons fermented sauerkraut juice (drained from jar of sauerkraut) – optional
- 1 tablespoon cold-pressed olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon quality salt
- ½ teaspoon ground white pepper
- ½ teaspoon light-coloured miso paste* (shiro or genmai miso work well)
- 1 probiotic vegan capsule*
- Crackers and crudités, for serving
- Blend the cashews in a food processor for approximately 5 minutes or until a nut butter-like texture begins to form, scraping down the sides as necessary.
- Add lemon juice, apple cider vinegar, sauerkraut juice (if using), olive oil, onion and garlic powders, salt, pepper and miso paste.
- Break the probiotic capsule open and sprinkle the contents over the top. Process until the mixture forms a ball.
- Using your hands, shape the cheeze ball into a wheel or use a 9cm-diameter ring mould to help you shape it. Place cheeze wheel on a plate, cover with a clean tea-towel or muslin cloth and let it sit for 12-24 hours to ferment naturally so the flavours deepen and mingle. (Do not refrigerate.)
- Once fermented, remove ring mould (if used) and place cheeze wheel on a drying sheet in a dehydrator set to 41°C for 6-8 hours or until a crust forms on the outer edge.
- If you don’t have a dehydrator, place the cheeze wheel on a baking tray lined with baking paper and set the oven to the lowest possible temperature. Dry the cheeze for 6-8 hours.
- After dehydration (or time in the oven), place the cheeze wheel in the fridge overnight for best results, then simply serve and eat with crackers and crudités of your choice.
Keeps for 2-3 weeks in an airtight container in the fridge.
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