August 1, 2018
Vegan cheese lovers, rejoice! This dairy-free log spreads like creamy goat cheese but it’s made with cashews, probiotic powder, lemon juice, and sea salt. You’ll need to plan ahead for this app, though—it ferments for five days in the fridge! If it seems like a long time to wait, just imagine all the live probiotics doing their thing to add a nutritional boost to every bite. And while you could certainly roll this “cheese” in crushed nuts, we opt for a summer-inspired stunner of a garnish instead. Thinly sliced ribbons of zucchini, carrots, radishes, plus edible flowers and a sprinkling of fresh dill really dress it up.
Yield: 6 servings
Active Time: 20 minutes
Total Time: 5 days
For the cheese:
2 cups cashews, soaked overnight
6 scoops Youtheory Spore Probiotic Powder
1 tablespoon lemon juice
1 teaspoon sea salt
For the garnishes:
Rinse and drain cashews, then place them in the bowl of a food processor and process until smooth, scraping down the sides of the bowl as needed. Add probiotic powder, lemon juice, and salt; pulse until combined.
Scrape cheese mixture onto the center of a large piece of parchment paper. Roll into a log, crimping each end to hold the log in place, then refrigerate for 4 to 5 days to ferment.
Slice vegetables with a mandolin and set them aside. Spread a large sheet of parchment paper on the counter and gently arrange vegetables, herbs, and flowers on top, then place the chilled cheese log in the center. Roll parchment paper over the log, lightly pressing as you roll it back and forth, securing the garnishes as you go. Refrigerate 1 hour before serving.
Recipe credit: Angela Gaines
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