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Cultured Vegan Cheez Spread

Sometimes I crave for something salty and cheesy. But I could really go overboard with dairy cheese which can bother my stomach. Besides, have you seen the price of the cheese at the supermarket? Uh, they can be quite pricey and I could use a smarter, healthier alternative.

This cultured vegan cheez spread really does the trick. Full of live probiotics, it is an ultimate spread for vegetables, bread, crackers or pasta. All you need is patience, for you have to wait 24 hours for it to be ready. But it's worth it! Tasty, affordable, plant-based, healing, vegan and raw living food, too.

Cultured Vegan Cheez Spread

makes 1 disk, enough to share with friends and family

1 cup raw cashew nuts soaked overnight in plain kombucha (about 1-2 cups to cover the nuts completely). Next morning, drain nuts, reserving the liquid.

Using a food processor or blender, process:

  • the nuts
  • 1 tablespoon miso
  • 1/2 tsp salt
  • 2 tablespoon nutritional yeast

Add reserve liquid a little bit if the mixture is crumbly and too dry. Blend until very smooth. Add dulse seaweed if you want, or 2 tablespoon thinly sliced green onions or sesame seeds (I used dulse in the picture here).

Put the mixture on top of a small colander lined with coffee filter on top of a small bowl and put it aside in the fridge for about 12 hours. You may find that the bowl collects some liquid. This is what we want, because we want to have a spreadable but dry vegan cheez.

Discard the coffee filter, mold the cheez, serve and enjoy for about a week. Use it in place of cream cheese, add to mashed potatoes or thin it out with a little bit of plain kombucha or water and add to pasta for dinner. To preserve live probiotics, never heat the cheez above 80 degree Celcius.