Lovingly Plantbased
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      • What is protein? >
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    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
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    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
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      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
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    • Salads & Raw Food >
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    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
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Basic
​Cultured Cheese

Cultured Cheese

Picture

Basic Cultured Cheese

Recipe:
  • 2 cups raw cashews, almonds or macadamias, soaked overnight or for at least 8 hours
  • ½ cup rejuvelac OR
  • ½ cup water + ½ teaspoon probiotic powder
(If you want to make almond cheese, here's a separate description)
 Blend the nuts and liquid together in a high-powered blender until smooth and creamy. You will need to keep stopping and scraping the sides down. If you don’t have a high-powered blender and have difficulty getting a creamy consistency, add a little more liquid.
If you are using probiotic powder rather than rejuvelac, stir it in at the end of blending.
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Soak and rinse the nuts
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Blend until smooth and creamy
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Put the cream cheese in a clean glass bowl and mix in the probiotic powder if using
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Cover the bowl with a piece of cheesecloth
There are two ways of proceeding now. Straining, or just leaving it to sit in a bowl:
​
1. Straining (best if you have a very soft cream cheese)
​Line a sieve with a large piece of cheesecloth and put the cream cheese into it. Pull up the sides of the cloth and wrap them over the top of the cheese. Place something like a small plate with a weight on top of the cheese so that any excess liquid will be expelled. Leave it to rest and culture at room temperature away from heat and direct sunlight for 12-36 hours.
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Line a sieve with cheesecloth
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Scrape the cream cheese onto the cheesecloth
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Fold the cheesecloth over
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Fold all the sides of the cheesecloth over and tuck it all in
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Put a plate on top
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Place a weight on top of the plate
OR

​2. Leave it to sit in a bowl ​(For this cheese, this is the method I used, I think it's easier, less fuss.)
​Put the blended cheese into a clean, glass bowl and cover with some cheesecloth or something breathable.
Leave to rest and culture at room temperature for 12-36 hours. The longer you leave it, the more ‘bite’ the flavour will have. The cheese will thicken as it ferments and you will notice layers of air-pockets forming. It’s like having your own little science project! 
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Air pockets in the fermenting cheese
A light 'crust' will form on the top.
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A light crust will form on the top
After 12 hours, taste the cheese. I let my cashew cheese sit for 28 hours, macadamia for about 24 and almond cheese for about 18 hours. A lot depends on the temperature of the room in which you leave the cheese to culture. So taste it, but don't double dip! When it has reached the desired level of 'tanginess', it’s ready for the add-ins and you can let your creative side run wild!
The basic cultured cheese recipe makes about 400g of cheese (which is quite a lot), so I like to make two different cheeses with that base. If you decide to make one lot of the same cheese, just double the ingredients of the following recipes.
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Cashew Chèvre with Lemon Zest & Peppercorns

A simple but tasty fermented cheese.
More...
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​Cashew Boursin

Herbs and garlic...what is there to not like about this cheese?
More...
Picture

Almond Chèvre

This is the easiest cheese to make and you hardly need to season it at all! It looks and tastes like you've spent a long time making it though! Definitely one of my favourites!
More...
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Lemon Zest Almond Cheese

On its way!
More....
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Macadamia & Pear

On its way!
More....

Mediterranean Cashew Cheese with Sundried Tomatoes & Garlic

On its way!
More...
More yummy fermented cheeses to come!
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Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. 
All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com

​

  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact