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MAKES: One Large Cheese Board FERMENT TIME: 24 hours PREP TIME: 15 minutes
These cheeses are a great way to enjoy fermented foods with three different cheeses, fermented vegetables, and crunchy Udo’s crackers. You can try just one cheese at a time if you have not made plant-based cheeses before, but this is a great place to start.
SERVE
A selection of pickles, fries, and ferments.
METHOD
MISO CHEESE
Blend the nuts with 4-5 tbsp water until very smooth, but if using a less powerful blender, you may need to add a little more water and, in that instance, use less liquid in the second part of the recipe. Make sure that the cashews are not too hot from blending, then open the Udo’s probiotic capsule and mix the contents with the cashews.
Place the cashews in a glass bowl or jar and leave overnight to ferment, covered with a cloth, somewhere not too warm as the process will happen too quickly or not too cold when nothing will happen.
The next day, you will see that the mixture is slightly aerated and ready to use.
Mix the nuts with the remaining ingredients and then line a ring mould or any mould with baking parchment. Press the flavoured mixture into the mould, making sure that the mixture is flat and well compacted into the shape of the mould.
Freeze the mixture for 1-2 hours until set to touch and then place it into a dehydrator to dehydrate for 24-48 hours, as this process is what develops a rind.
After this time, allow the cheese to cool completely, then store in the fridge, wrapped in baking parchment in a sealed container for up to one month.
SMOKED CHEESE
Blend the nuts with 4-5 tbsp water until very smooth, but if using a less powerful blender, you may need to add a little more water and, in that instance, use less liquid in the second part of the recipe. Make sure that the cashews are not too hot from blending, then open the Udo’s probiotic capsule and mix the contents with the cashews.
Place the cashews in a glass bowl or jar and leave overnight to ferment, covered with a cloth, somewhere not too warm as the process will happen too quickly or not too cold when nothing will happen.
The next day you will see that the mixture is slightly aerated and ready to use.
Mix the nuts with the remaining ingredients and then line a ring mould or any mould with baking parchment. Press the flavoured mixture into the mould making sure that the mixture is flat and well compacted into the shape of the mould.
Freeze the mixture for 1-2 hours until set to touch and then place it into a dehydrator to dehydrate for 24-48 hours, as this process is what develops a rind.
After this time, let the cheese cool completely and store in the fridge, wrapped in baking parchment in a sealed container for up to one month.
PEPPERCORN CHEESE
Blend the nuts with 4-5 tbsp water until very smooth, but if using a less powerful blender, you may need to add a little more water and, in that instance, use less liquid in the second part of the recipe. Make sure that the cashews are not too hot from blending and then open the Udo’s probiotic capsule and mix the contents with the cashews.
Place the cashews in a glass bowl or jar and leave overnight to ferment, covered with a cloth, somewhere not too warm as the process will happen too quickly or not too cold when nothing will happen.
The next day you will see that the mixture is slightly aerated and ready to use.
Mix the nuts with the remaining ingredients and then make the cheese into a log shape by placing it onto a piece of baking parchment and rolling it flat, sealing the ends to make the shape.
Store in the fridge wrapped in baking parchment in a sealed container for up to one month.
SAUERKRAUT CRACKERS
Place all the ingredients into a medium mixing bowl and mix thoroughly.
Leave the mixture to firm up for ten minutes, which should be sufficient time for the thickening process.
Carefully spread the mixture onto a piece of baking paper. Use a wet soon or offset spatula to make a square about 3-4 mm thick. You can then score the crackers to make shapes or leave them as they are and snap them when you are ready to eat.
EITHER
Dehydrate for 24 hours at 45 degrees Celsius OR bake in an oven at 140 degrees Celsius for 35 minutes, or until crisp.
Leave the crackers to cool before snapping and then store in a sealed container for up to one month.
SERVE
The cheeseboard with the cheeses and crackers plus fresh or dried fruits, crudités, ferments and pickles or simply enjoy the cheeses as they are with the crackers, on sandwiches or with salads.
