Vegan winter truffle cashew cheese

Probiotics mean "for life, it is a term used to signify the health-promoting effects of the friendly bacteria. There are at least 400 different species of microflora in the human gastrointestinal tract. One of the most important species is Lactobacillus acidophilus.

Most cultures incorporate some forms of fermented food into their diet. Probiotics have a long history of significant therapeutic and nutritional benefits for humans. (Murray, 1996)

In fact, our digestive systems do not only digest foods, but also guide our emotions. About 95% of serotonin is produced in the gastrointestinal tract. The gastrointestinal tract is lined with a hundred million neurons. The friendly bacteria influence the function of these neurons and the production of neurotransmitters, such as serotonin in our gastrointestinal tract. They protect the lining of our intestines and provide a substantial barrier against toxins and harmful bacteria. They also improve how well we absorb nutrients from foods, limit inflammation, and activate neural pathways that travel between the gut and the brain.

Studies have shown that when people take probiotics supplements, their perception of stress, anxiety levels, and mental outlook improve, relative to the people who do not take probiotics. (Selhub, 2015)

I am a big fan of fermented foods! I love the benefits of friendly bacteria as well as the umami flavor of cultured foods.

After reading so many recipes from Artisan vegan cheese by Miyoko Schinner and cookbooks by Matthew Kenney, (definitely enjoy and LOVE reading them) I made this vegan cheese using the recipe below and I loved it.

This recipe is adapted from Matthew Kenney's cookbooks.

In Miyoko's cookbook, she uses Rejuvelac (fermented liquid made from whole grains, please check out her cookbook regarding this method) as the culture starter ; I used Matthew Kenney's method of using a probiotic capsule (used @gardenoflife once daily 30 billion 14 probiotic strains) because it saved me one step of making Rejuvelac.

Recipe:

Ingredients:

2 cups of cashews, soaked in water for (3 hours to overnight) and drained

pinch of Himalayan salt (to blend with the cashew)

1/2 tsp of Himalayan salt (add this after fermentation with truffle oil and nutritional yeast)

1/4 to 1/2 cup filtered water

1 probiotic capsule

1 tsp porcini mushroom powder

1 TBS nutritional yeast

1 TBS of truffle oil



Instructions:

Put the cashews, probiotic capsule, pinch of Himalayan salt and water in a blender.

Turn on the blender (I started with low-speed, occasionally stopped and used a tamper to push the mixture to get the mixture moving smoothly)

*Never use a tamper without the lid

Blend the mixture until smooth and creamy

Transfer the mixture into a strainer lined with a nut milk bag or cheesecloth

Place a container under the strainer to catch the liquid

Tie up the nut milk bag or the ends of the cheesecloth to create a bundle

Let it sit at room temperature for 24 hours ( I put it in my oven, with my oven OFF)

Check after 24 hours; it should have a tangy smell (you can let it ferment for longer hours depending on how sharp a flavor you want it to be)

Add nutritional yeast, truffle oil, porcini mushroom powder, the rest of the Himalayan salt, mix well

Choose - 

*

Method 1: Transfer the mixture to a ring mold (glass or non-reactive metal), smooth the top

Cover and refrigerate for 6 hours or more

Remove the cheese from the mold 

or

*Method 2: Put the mixture in a silicone mold

Freeze until firm

Remove the cheese from the mold

Place them in the dehydrator for about 6 hours), optional 

Enjoy!

If you give this recipe a try, please tag me @eggplant_diary on Instagram, would love to see your creations :) Let's create and share!

Reference:

Murray, M. (1996). Encyclopedia of Nutritional Supplements. Three Rivers Press, NY, NY. 

Selhub, E. (2015) Nutritional Psychiatry: Your brain on food 

https://www.health.harvard.edu/blog/nutritional-psychiatry-your-brain-on-food-201511168626