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.
- 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
- Follow the steps in the link to the rejuvelac to make your probiotic filled liquid!
- Soak the cashews overnight in plenty of water.
- Combine all the ingredients in a good blender, food processor, etc. and blend til smooth.
- 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.
- Empty the contents of the blender container into the cheesecloth.
- Let that sit out overnight, for about 8-12 hours.
- After this initial maturing time move it into the refrigerator until it chills.
- Use & store as you see fit!