Jul 16 2015

Espresso Cream Cheese

File this under: , ,

HAVE YOUR COFFEE AND EAT IT TOO! I’ve been experimenting off and on with rejuvelac to make raw nut-based cheeses. Awhile back I was attempting a soft dessert cheese sweetened with date syrup then I wanted to put some raw cacao nibs & espresso salt on it! Sounds good right? Well, I screwed it up. The cacao was too bitter and the salt was WAY too salty. BUT I realized, before I added the extra stuff, I’d made a pretty darn good cream cheese. So, recently I decided to go in a different direction and actually make an espresso cream cheese! It’s pretty simple, it can be frustrating to let this sit for awhile and it can take a few days but I promise you it’s worth it! Try it out, let me know what you think, switch it up if you want!

A special note: if it’s hot/humid in your house like it is in mine currently then you don’t want to let this sit out too long. 8 hours really would be best. During the winter months I can let these raw cheeses sit out for a couple days and not worry one bit about mold/fungus but in these summer months things get a bit dicey. Also, we’re not trying to get a sharp flavor, just that sort of funkiness (how else do you describe it?!) that all cheese has. This isn’t super sweet, so if you’d like it sweeter add a little more sweetener after the initial maturing period.

Total Time to Prepare: 2-3 daysCooking Time: 15 minutesServes: 10

Ingredients

  • 1 cup soaked raw cashews
  • 1/4 cup rejuvelac
  • 1 tbsp date syrup
  • 3/4 tbsp espresso beans
  • pinch salt
  • at least 10" square cheesecloth

Directions

  1. Follow the steps in the link to the rejuvelac to make your probiotic filled liquid!
  2. Soak the cashews overnight in plenty of water.
  3. Combine all the ingredients in a good blender, food processor, etc. and blend til smooth.
  4. Line a colander with cheese cloth and put it in a large pot or leave in the sink if you don't have cats & need to hide everything from them.
  5. Empty the contents of the blender container into the cheesecloth.
  6. Let that sit out overnight, for about 8-12 hours.
  7. After this initial maturing time move it into the refrigerator until it chills.
  8. Use & store as you see fit!