Popular Conditions & Diets
Ingredients
8
Serves
5
Recipe by Megan Horsley
Ingredients
8
Serves
5
1 cup
Dry Cashews
soaked for 2 hours in hot water then drained
1 1/2 tsp
Brown Rice Miso Paste
1/4 cup
Nutritional Yeast
3/4 tsp
Himalayan Salt
1 Tbsp
Avocado Oil
2 tsp
Vegan
Snack
Appetizer
Turmeric Powder
1/4 tsp
Garlic Powder
4
20 Billion Probiotic Capsules
optional
1
PREHEAT: the oven to the lowest temperature, such as 170F.
2
PROCESS: the cashews in a food processor until smooth. Scrape down the sides as needed.
3
ADD: all of the ingredients to the food processor except for the probiotics. Pulse the mixture until well combined.
4
TRANSFER: the mixture to a glass container. Open the probiotic capsules and pour the powder into the cheese mixture. Mix well with a wooden spoon. Cover loosely with cheesecloth or a towel and set on top of the stove to incubate for 12 hours.
5
SCOOP: the mixture out of the glass container and into a small ramekin or similar container and transfer to the fridge to set, at least two hours.
6
Notes: If you don’t have time on your side: omit the probiotics and fermentation process so you can enjoy this cashew cheese as a spreadable, soft cheese. You will still get some fermented benefits from the brown rice miso paste. Feel free to swap in other spices instead of garlic powder, such as onion powder, chipotle powder, etc.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
