Thrive92017

THRIVE 67

ingredients

Cheese

1 cup cashews

1 cup brazil nuts

3 tbsp raw apple cider vinegar

3 tbsp fresh squeezed lemon juice

½ cup water

1 tsp probiotic powder

Seasoning

3 tbsp nutritional yeast

1 tsp salt

1 tbsp chickpea miso

directions

Soak, rinse, and drain nuts.

Place all the cheese ingredients in

the blender. Process, starting with

half a cup of water and slowly

adding as needed until a smooth

and creamy consistency is achieved.

Place a strainer that has been lined

with a cheesecloth over a bowl.

Transfer the cheese mixture into it, and

then twist the ends of the cheesecloth

together and secure with a rubber

band or twine. Place a plate on top

of the wrapped cheese ball and add

a weight on top, such as a mason

jar filled with water, which is heavy

enough to gently press the extra

liquid out of the cheese. Cover the

mixture with a clean kitchen towel

and allow to culture for 24-48 hours

at room temperature.

After fermentation is complete,

unwrap the cheese and place it in

a glass bowl. Add the seasoning

ingredients and mix to combine.

Taste and adjust to your liking.

Cover and refrigerate for 6-8 hours

until the cheese is very firm.

Separate cheese mixture into three

equal amounts. Prepare a small

loaf pan lined with plastic wrap

extending over all the sides. Place

one-third of the cheese into the

lined pan and pack firmly with the

back of a spoon.

Spread olive tapenade on top, cover

with second layer of cheese, add

roasted red pepper spread, and layer

with remaining cheese. Cover with

the plastic wrap and refrigerate 4-6

hours until firm.

Unwrap carefully and place onto a

serving plate. Slice and serve.

Cover and refrigerate. Will keep for

3-5 days.

olive & roasted pepper

cHeeSe terriNe

juleS aroN