Herbed Pine Nut & Cashew Cheeze Log
Serves 4
So damn delicious, this cheeze log goes especially well with Bagels and Garlic & herb bread. And just about everything, really!
155 g (5½ oz/1 cup) activated cashew nuts
155 g (5½ oz/1 cup) pine nuts
1 teaspoon probiotic powder
¼ teaspoon Himalayan pink salt
2 tablespoons nutritional yeast
310 ml (10¾ fl oz/1¼ cups) filtered alkaline water
2 tablespoons chopped dill
4 tablespoons chopped chives
½ teaspoon freshly cracked black pepper
- Blend all the ingredients, except the herbs and cracked pepper, in a high-speed blender until smooth, using a tamper to push the mixture onto the blades, as it will be very thick.
- Line a fine-meshed sieve with muslin (cheesecloth), then place over a bowl, to catch the whey during the fermentation process. Pour the cheeze mixture into the sieve.
- Fold the excess cheesecloth in on itself, so it covers the top of the cheeze. Place some nuts or seeds in a glass jar and use it as a weight to gently press on top of the cheesecloth. Leave to ferment in a warm place for 24 hours.
- Once fermented, transfer to a sheet of plastic wrap, stretched across a flat surface. Mould into a log, then roll the cheeze in the plastic wrap, forming a sausage shape, twisting the ends to secure it in place. Leave in the fridge to firm up for about 2 hours.
- Spread the herbs and pepper evenly over a chopping board. Remove the cheeze log from the fridge and unwrap.
- Roll the cheeze in the herb mixture and wrap in a new piece of plastic wrap. Set in the fridge for a further 1 hour before serving.
- The cheeze will keep in the fridge for 7 days, and will continue to ferment slowly.