Kombucha/Cashew/Pumpkin Seed Cultured Cheese

This cheese has a nice sharpness, along the lines of a mild blue cheese or camembert. This recipe makes a delicious spreadable cheese, but you can also press it and form it into a wheel or brick if you like. I made it for a catering order this past weekend and it went over well! Here is the basic, easy recipe:

1 cup of soaked raw cashews (unsoaked for a firmer cheese)
1 cup of raw pumpkin seeds
1/2 cup of live (raw) kombucha (you can buy it, personally I make mine)
1/2 cup nutritional yeast
2 T fresh lemon juice
1 t sea salt
1 tsp ground black salt
4 T fresh herbs (optional- I like a bit of rosemary, some dill, and basil )

Add all dry ingredients into a power blender, ( I use a Vitamix) and process until a fine meal forms. Add liquid ingredients and process into a smooth, uniform paste. Use a spatula to scrape the cheese base into a ceramic or glass bowl. Cover with a linen, towel, or plastic wrap with a couple of small slits for venting, and allow to culture at room temperature for up to three days. Taste the cheese for desired culture, and keep refrigerated once the delicious taste you are after is attained. You can also substitute rejuvalac for kombucha for a milder taste.

This cheese is delicious served on raw dehydrator crackers of any sort, but goes very nicely with flax seed crackers.


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