Before you start learning about probiotic vegan cheese recipes, just go through the story of the phrase I went through. Though not strictly vegan, I do eat vegan the majority of the time. A funny thing people say to me when talking about my diet is ‘Oh I could never give up cheese!!’ And yeah, I remember feeling the same way when I used to eat cheese on a daily basis.
What I didn’t realize then was that cheese literally IS addictive. One of the proteins in cheese, casein, stimulates the opioid receptors in the brain…so you can understand why people struggle to give up cheese!
I went completely vegan for a short span of time, long enough to break my addiction, and learned to make creamy substitutes with nuts, coconut milk, etc. Now I have zero desire for cheese and actually prefer vegan alternatives. This probiotic vegan cheese recipe actually evolved from a probiotic dip that I frequently make for my probiotics classes, and everyone goes crazy for it.
Things To Know Before Jumping to The Ingredients and Process
Today’s recipe, as I have indicated (probiotic vegan cheese), calls for cultivated microorganisms. This indicates that we’ll be using probiotic capsules with our cream cheese. You might be wondering, though, what exactly these probiotics are. Well, dairy products, it’s what causes all the magic to happen.
Fortunately, they still function just as well as vegan alternatives because germs can grow on nearly any diet.
Live bacteria known as probiotics are healthful and advantageous to our bodies, particularly the digestive tract. When we hear the word “bacteria,” we frequently picture some sort of unclean substance that, if we don’t wash our hands correctly, enters our body and eventually leads to illness. Nevertheless, both beneficial and dangerous bacteria are present in our bodies.
Because they assist in preserving the health of your gut, probiotics are regarded as the “good” or “useful” sort of bacteria. For instance, yogurt has many health advantages, which are well known.
We are aware that it is beneficial for our digestive system, helping, and avoiding many different digestive ailments. The probiotics it contains are precise and what causes all these effects!
Therefore, if you choose to make excellent cream cheese using my recipe, you will receive all the health advantages! And it has higher fiber, nut cream cheese is cholesterol-free (unlike regular cream cheese which contains some amounts of cholesterol). Hope you like probiotic vegan cheese.
Also read: UPCOMING FREE SUGAR-FREE CHALLENGE!
The Secret Recipe of Probiotic Vegan Cheese To Make It Tasty
This version has been ‘aged’ so that it takes on much more of a cheese-like flavor, to the point that most people assume that it actually is dairy-based. It’s super easy, full of probiotics, and bound to please both vegans and non-vegans, and can be a great way to use up your extra brine from your Lacto-fermented vegetables (there is another starter you can use if you don’t make LF veggies, see recipe).
First, you have to soak your cashews ahead of time, rinse and drain, and then blend in the blender. All this with the least amount of brine you can get away with, but still make probiotic vegan cheese smooth and creamy.
Next, add your chopped herbs and then blend for a few seconds to combine. (If you overdo it here, things will start looking green from the pureed herbs…still tastes ok, just not as pretty).
Now to age it. Stick it somewhere warm for 24-48 hours, until it reaches the desired taste. I put all of these into the oven with the light on. If putting it on your counter, then cover it with cheesecloth or a dish towel to keep bugs out. When it has thickened and tastes to your liking, then refrigerate until it thickens to a spreadable consistency.
If you really want something firm, you can wrap it in cheesecloth and put it in a strainer with something heavy on top for a day or so.
Use it on crackers, sandwiches, or as a vegetable dip…or anyplace else you would use soft cheeses. Will keep it in the fridge for at least 10 days.
Also read: Probiotic Strawberry Lemonade
What To Need To Make Probiotic Vegan Cheese?
PREP TIME FOR PROBIOTIC VEGAN CHEESE
Total Time For Making Probiotic Vegan Cheese
Recipe type: condiment
Serves: 1.5 c
List of Ingredients Needed To Make Probiotic Vegan Cheese
- 2 c cashews, soaked 6-12 hours, rinsed, and drained
- ¼ tsp salt, or to taste
- 2 tsp apple cider vinegar
- 2 medium cloves garlic, minced
- 4 tsp lemon juice
- 6-8 tbsp brine from Lacto-fermented vegetables (if you don’t make fermented veggies you can make a starter called rejuvenate that will work in place of brine in this recipe)
- 2 heaping tbsp chives, finely chopped
- 1 heaping tbsp fresh dill, finely chopped
Instruction To Be Followed For Probiotic Vegan Cheese
Add cashews, apple cider vinegar, garlic, and lemon juice to the blender and 6 tbsp brine. Blend until smooth. If your blender needs a little help then slowly add up to another 2 tbsp brine. Add salt, to taste. Once smooth, add chopped chives and dill and blend for a couple of seconds, just to combine.
Spoon mixture into a glass bowl and set somewhere warm for 24-48 hours to ‘age’. (I used the oven with the oven light on, but if you leave it out somewhere then just cover it with cheesecloth).
When the taste of probiotic vegan cheese is what you like, then place it in the fridge for a day to harden to a spreadable cheese consistency (it will likely develop a bit of a skin on top, just stir it in).
If you want really firm cheese, then at this point you can wrap it in several layers of cheesecloth and put it over a strainer with something heavy on top (a full large jar works well) and let sit for another day.
You can easily keep it in the fridge for at least 10 days.
I am sure you are excited to make probiotic vegan cheese as soon as possible. Go and make it now and enjoy it with family and friends or just treat yourself with it.