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.
To view more about this recipe, including photos, visit http://rawxy.com/?p=1660
Rawxy's ThoughtsBy Rawxy
An upscale onion spread that's just divine... Mmmmm.
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