This cheese is so delicious no one will know it’s a healthy, dairy-free option. Check out my article on 11 Reasons to Stop Eating Dairy to learn why you should forego dairy products. This recipe offers all the benefits of yogurt and helps to balance your bowel flora. While it requires time for fermentation, it only takes about 5 to 10 minutes of preparation time.
2 cups of raw, unsalted cashews, soaked overnight or about 10 to 12 hours
1 teaspoon probiotics powder or 2 capsules of probiotics opened (available in most health food stores and is sometimes called L. acidophilus or flora) and dissolved in 1 cup of pure water
1 teaspoon of Celtic sea salt or Himalayan crystal salt (or more to taste if desired)
1 to 2 teaspoons of onion powder
1/4 teaspoon of ground nutmeg
In a blender or food processor, blend the soaked cashews with the probiotic powder and water mixture. Place in a glass bowl, covered with a clean cloth and let rest for 10 to 14 hours to ferment. Then stir in the salt, onion powder, and nutmeg until well mixed. Form the cheese into a ball or press in a spring form pan and serve with crackers, pita bread, or vegetable crudite.
You can add a teaspoon or two of herbs like herbes du Provence to flavor the cheese once it has fermented or to coat the outside of a cheeseball.
You can serve the cheese coated with ground or chopped nuts like hazelnuts.
You can serve drizzled with a balsamic vinegar reduction.