Fermented Vegan, Gluten Free Cheese

Some would be daunted by the idea of vegan cheese or fermenting at home. I embrace both for several reasons. First, fermented means gut-friendly bacteria. That means healthier everything and it’s so easy! Vegan means I can eat it without getting sick since it’s non-dairy (as long as it’s also gluten-free).

Pre-made foods are¬†expensive, have ingredients I can’t control, and made in an environment I also cannot control. When I make things at home, I can source my ingredients to my standards and specifications, ensure the food is safe for me to eat (no cross contamination possibilities), and I get the pleasure of doing it myself. In addition, I can change things up and then invent my own recipes if I deem it necessary or an improvement over the original.

So, I just finished making a cashew-based bleu cheese and am in the process of making a sharp cheddar now. The bleu is amazing! I love it and think that I could likely fool a lot of people if I were to incorporate it into a salad, etc. Now, if you are allergic to tree nuts, I apologize. I do not know how to solve that one yet, but if I ever figure it out, I will make that available. You could always experiment. The worst thing that could happen is that it wouldn’t work or have a pleasant taste. That’s a common experience for any adventurous person in a kitchen.

So, using this book and this recipe for making the Rejuvelac before you start the process is where to start. Basic skills are sprouting, rinsing, using a food processor, using a blender (High speed is best…not sure if a regular blender is enough, but I bet an immersion blender could get the job done if you can’t afford a Vitamix.) ¬†Give yourself about 10 days total for the process. That is time intensive because of the fermentation, not because it’s a lot of work. It actually isn’t much work at all.

-Guen

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