This is an amazingly easy recipe. It really only takes about 2 minutes to make. Granted you have to wait 8-10 hours for it to ferment, but you can do other things while you wait!
And when it is finished fermenting you will be amazed at all the different ways you can use it. Think about using it in any recipe you have ever used cheese, yogurt, sour cream or cream cheese .
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6 macadamia nuts (this is the link to another macadamia nut we love)
3 Brazil nuts (soaked and dehydrated)* (this is another Brazil nut we love)
3/4 cup sunflower seeds (sprouted and dehydrated)*
1/4 cup sesame seeds (sprouted and dehydrated)*
1/4 cup almonds (soaked and dehydrated)*
2 Tbsp. pumpkin seeds (soaked and dehydrated)*
2 Tbsp. hemp seeds (soaked and dehydrated)*
1 Cup Filtered water
1/4 tsp. Body Ecology Bifidus Power Blend (remove powder from capsules)**
After fermentation stage, add:
2-3 Tbsp. Lemon Juice
1 Tbsp. Organic Miso or 1 tsp Sea Salt
Combine all nuts and seeds with water in Vitamix or other high-speed blender.
If you don’t have all of the listed nuts of seeds, substitute with the ones you have on hand.
Blend on high speed for 2 minutes, adding more water if necessary until the consistency of a dip.
Pour into glass pyrex jars, only filling halfway, leaving room for expansion as it ferments.
Stir in Bifidus Power Blend probiotic powder. It’s best to use a silicone spoon or spatula versus a wooden or metal spoon to stir ferments in order to prevent introducing bad bacteria or heavy metals.
Cover the top of the jar with a piece of cotton cloth and rubber band to hold in place.
Place in Instant Pot* on “yogurt” function, checking after 7 hours. If you don’t have an Instant Pot, place in a warm place (100-110°F) until fermented (7-10 hours). I've wrapped it with a heating pad set on low heat inside a cooler when I haven't had access to an Instant Pot, which has worked great. The fermentation can take 10 or more hours depending on the temperature surrounding the jar.
When it starts to expand slightly in the jar and tastes tart like yogurt it is ready.
At this stage, add 2-3 Tbsp. lemon juice and 1 Tbsp. chickpea miso or 1 tsp. sea salt and refrigerate.
Stays fresh and delicious for 7-14 days in the refrigerator.
* Soak your nuts and seeds, dehydrate and freeze ahead of time for highest quality and convenience. Watch my "Creating a Staple Stash of Nuts and Seeds" video for more info.
** You can try a different probiotic of your choice, the Body Ecology Bifidus Power Blend has been my favorite for several years and has never failed. It is also a great probiotic for those of us with histamine intolerance.
Remember to give your immune system an extra boost by serving it with leafy greens, broccoli, red pepper and red onions. These ingredients all contain Quercetin which helps the Zinc from the hemp seeds, pumpkin seeds and sesame seeds become more available in your body.
The Brazil nuts in the nut cheese give you the Selenium your body needs.
Enjoy a cup of green tea 30-60 minutes before your meal for an extra boost of Quercetin!
You will also benefit from getting Magnesium, Vitamin A, B, C, D and E and prebiotics and probiotics for your microbiome all in one meal!
This recipe is so versatile that I am still finding new recipes to use it in and I've been making it for about 10 years. Hope you love it too and be sure to share your experiences in the comments below! ↓
5/17/2020 11:26:02 am
I made this and ate it on brown rice cakes with the salad that you suggested. It is very tasty with miso added and lemon juice on the salad. i really appreciate you explaining what the beneficial nutrients are to complete the profile. i didn't have probiotic powder but used a few raw milk kefir grains to culture the cheese so then it's not entirely vegan but it did the trick! thanks Rene for this versatile recipe
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