French Provence and chèvre cheeses

For 2 – 3.5 inch rolls
or 2 batches of spreadable cheese:
(Calculate abt. 5 days+ for the process)

2 cups of raw cashews, soaked in water for 3 hours and drained
1/4 cup of Rejuvelac (see recipe)
1 tsp salt, divided
1 Tsp nutritional yeast
1 tsp fresh lime juice
1/2 tsp lemon zest

2 Tbs Herbes de Provence (for the herbed roll style)

1 tsp fresh garlic, minced (for the ‘LeTartar’ style)
1 Tbs fresh chives, chopped (for the ‘LeTartar’ style)

Combine cashews in a food processor, add rejuvelac, and 1/2 tsp salt and process until smooth. Transfer mixture into a medium bowl, cover and let sit at oom temperature for 24-48 hours until it has a thick texture and reaches desired level of sharpness. (You may leave it in a warm place or near a heater, without cooking it).
For the next step, add nutritional yeast, lemon juice, lemon zest and blend well.

For the herbed povence roll, spread the cheese on a plastic wrap (for a puck shape, you may line a cup with plastic wrap, spoon the mix into it, until full, then remove from the cup and shape with the plastic to desired shape. ) Sprinkle a piece of parchment paper or wax paper with the herbs and remaining salt. Transfer the shaped ‘cheese’ onto the herbs and cover evenly. Leave to dry on the paper for 2-4 days. This cheese will last wrapped in paper for abt. 8 weeks.

For the cheese spread, add garlic, salt, chives and maybe other herbs to the blend. Spread the cheese on a plastic wrap and cut into rectangles, or place the spread into a small jar. Let cubes dry for a day and wrap in wax paper, or  simply cover the filled jar with a lined screw cap. The latter does not need drying. This cheese will supposedly last in the refrigerator abt. 8 weeks. (Not sure about the fresh ingredients – pls Test!) © (adapted and modified from VegNews’ and Michio Schinner’s recipes)




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