Vegan Nut / Seed Cheese - Fermented

Raw, Vegan, Gluten Free, Fermented, Sugar Free

This works as a yummy spread, a dip, a sauce, however you want to use it.  It is easy to make, and flexible to flavor.
The fermentation gives it a special tang, plus probiotic goodness.  You can make it without the water kefir grains, and it will still be yummy, just not fermented

Ingredients

• 2 Cups of nuts or seeds (soaked at least 8 hours)
  
• 4 Tablespoons of water kefir grains
  
• Filtered water (enough to blend everything smoothly)
  

Directions

• Blend in a high power blender (Like a Vitamix - see more here)
  
• Strain through a nut milk / Chinese soup bag
  
• Place the nut milk / Chinese soup bag in a strainer, and place the strainer in a bowl
• Put a weight on top and let is strain and ferment on the counter for 24 hours 
  


• At this point can flavor and use as a dip or spread
• Alternatively, put in a cheese mold and let dry for days in a low temperature dehydrator (less than 115  F).  You can then let it ‘age’ and get a harder ‘cheese’ to be used like a Parmesan. 

Flavor ideas
Cheesy - nutritional yeast, onion powder, salt, pepper, herbs
Spicy - nutritional yeast, smoked paprika, garlic powder, salt, pepper
Herby - Fresh or dried herbs of your choice, salt
Fruity - Dried apricots

Hints
Try mixing your nuts or seeds!  
Macadamia and cashews
Sunflower and sesame

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