So, I made a new and rather exciting thing, fermented, probiotic, vegan ‘cheese’.
When I was vegan I could not find a cheese replacement that tasted anything other than fool. Then I started making my fermented cashew cream ‘cheese’ and loved it, but was always looking for something else a little more like cheese. Well I’ve made it now!
Ingredients
350g sesame seeds
4 tbsp. nutritional yeast
1 tbsp. garlic powder
150 – 170ml of kimchi, kraut or kombucha juice
1 tbsp. sea salt
Optional coatings – Chilli, paprika, garlic, oregano or garam masala
Directions
- Soak sesame seeds over night in some filtered water. Rinse, drain and set aside.
- Add all other ingredients to a high speed blender, then add the the sesame seeds and blend until smooth. You will need to stop the blender and clean around the inside of the bowl to make sure everything becomes smooth. Resist the urge to add to make juice to start with, see how it blends first.
- Put the mixture in a cotton tea towel in a colander, over a large bowl. Pull in the sides of the tea towel to form a ball and squeeze to release some of the juices. Add a heavy weight on top and leave for 24 – 48hrs (depending on how hot your kitchen is) on the side so it releases the extra liquid and also ferments.
- After this time make mixture into small patties and then cover with a mixture of herbs and spices you like. I like a chilli, garlic & paprika mixture or oregano and garlic mixture, or just leave them plain.
- Place them in your dehydrator at 130 °F or 54 °C (not higher if you wish to keep the probiotic of the food high) for 24 – 48hrs, depending on how damp the ‘cheeses’ were before. Make sure to flip them often to get an even dryness. The longer you dry them then longer they will store for afterwards.
- Store in the fridge for 1 – 2 weeks, longer if they are drier.
For more healthy hints, tips and recipes check out my books on this link here.
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