Herb Cashew Chevre Cheese

Written by Kajsa Ingelsson • October 2, 2019
@ Eat Well

It’s time for another cheese recipe! This time is comes from the amazing Rachel Carr. I have been following her for a while, and her food is as delicious as her pics are beautiful. Well worth checking out if you are looking for some inspo 🙂

Naturally Fermented Cashew Herb Chevre

Serves 8, 

  • 2 cups (5 dl) cashews
  • 1/2 cup (1 dl) probiotic liquid (like rejuvelac or coconut kefir. You can also use water if you don’t have any of these)
  • 1 probiotic capsule
  • 1 teaspoon sea salt
  • 1 tablespoons nutritional yeast
  • 1 teaspoon lemon juice
  • 1 teaspoon each dill, chives and parsley, chopped

Make it like this:

  • Process in a food processor and place in a colander inside a cheesecloth (nut milk bag will work too). Weigh down the covered cheese and allow to drain and ferment for 8-36 hours (depending on how sharp a flavor you like).
  • After fermenting 8-36 hours add the sea salt, nutritional yeast, lemon and lemon juice and form into a log shape wrapped in parchment paper. Allow to set up on your refrigerator a few more hours to 3 days before serving.
  • Roll in chopped herbs before serving.
  • Serve on toasted baguette topped with compote or why not crumble it over a salad!
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