Leek and herb nut cheese
An upscale onion spread that's just divine... Mmmmm.
for the base
1 C cashews
1 C brazil nuts (I use half and half, because of the selenium that brazil nuts provide)
2 acidophilus tablets (if you don’t have a high speed blender, use capsule pills that you can break open)
1 C of water
for the mix in
1/2 C of chopped leeks
1 T fresh basil (chopped)
1 T fresh mint (chopped)
1 T fresh parsley (chopped)
.5 t sea salt
.5 t lemon juice
.5 t garlic powder
3 t nutritional yeast
for the base:
In a high speed blender, combine all ingredients. Blend until smooth.
Place an adequate amount of cheese cloth in a mason jar, and secure with outer ring lid (takes a bit of force). Scoop mixture into cheese cloth and let sit in a warm/dark place for 24-48 hours – I use my microwave to store the jar.
After 24-48 hours, the excess liquid will have drained from the nut cheese. Scoop mixture out into separate bowl.
for the mix in:
Fold all ingredients in fermented cheese. Mix well by hand.
for the assembly:
Using a ring mold, scoop mixture into ring and place in freezer for about 10 minutes. Once set, remove ring, drizzle with olive oil and garnish with fresh herbs.
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