Yesterday I briefly explained how to make healthy, tasty cheese by culturing cashews and rejuvelac. Here is a selection of three different cashew cheeses I served together as a "cheese course" to show the varying textures and flavors it is possible to achieve. From left to right are a brie, a chèvre with cracked pepper, and a sharp cheddar. The brie gets its semi-softness from the addition of coconut oil, and the cheddar gets its color from a combination of mild brown miso and nutritional yeast. I served these speads with a crustly loaf of gluten-free sunflower seed bread.
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