I don't always eat dairy-free cheese like a nut cheese, but when I do, I am the HAPPIEST human! I first tried nut cheese when I tried Culcherd's nut cheese (formerly known as Wood & Water) and then more recently when Joy of Joyous Health made her Creamy Cashew Cheese. It was SO good! It's fair to say, this recipe was very much inspired by her recipe!

But instead, I put a Rach twist on it! You see, to make nut cheese, you need something to help ferment it. In Joy's recipe, she uses probiotics (which is still super delicious by the way) but since I'm the self-proclaimed kombucha queen, I made mine with kombucha! Yup, kombucha in nut cheese. It's a thing now!

The great thing about this recipe is that kombucha is so widely accessible. If you brew it yourself at home, you likely already have it kicking around in your fridge. Or if you don't, you can skip to your local grocery store or health food store and likely find it there. Easy peasy!

Probiotics are relatively easy to find too at your local health food store, but they can come at a higher cost. Mind you, I do recommend that people take a daily probiotic on the regular to support the health of their gut, skin, mood, immune system and everything in between so if you do happen to pick up a package, you will most definitely get your use out of them!

Side note: If it looks like cow dung, you're doing it right (HAH!).

So you might be wondering – why have I not gone ahead to milk a cow or goat to get delicious creamy cheese? Don't get me wrong – I do love cheese, but because dairy (especially cow-derived dairy) is so pro-inflammatory in the body and typically difficult to digest, it can lead to digestive upset and skin breakouts. I do eat goat-derived dairy (aka hard and soft goat cheese) from time to time because it's easier to digest since it contains less casein which is what typically makes cow-derived dairy to break down.

But the beauty of this recipe is that, despite specific dietary preferences, it can be enjoyed by almost anyone! It's not only dairy-free but since it's fermented, the nuts are considered to be pre-digested and therefore, easier to break down. Fermented foods, like this nut cheese, kombucha, sauerkraut and/or kimchi are all, in fact, pre-digested which also means their nutrients are more bioavailable (easier to absorb).

Another benefit of eating fermented foods like the ones I mentioned above and this Herb & Garlic Cashew Cheese you're about to devour is that they help to proliferate beneficial bacteria in the gut. The more good bacteria we have in the gut, the more we can promote things like optimal digestion, a positive mood, a strong immune system (because 90% of your immune system is found in the gut!) and healthy skin. What's happening on the outside is typically a reflection of what's happening inside in your gut, so the more you can support your gut by incorporating these gut-loving fermented foods, the more you will be supporting your overall health.

This recipe is perfect to serve up if you're entertaining guests or attending a potluck. I would recommend serving it with olives, a variety of nuts and seeds (walnuts, pumpkin seeds, almonds, cashews – as if you need more!), a nice spicy or slightly sweet mustard, raw honey, yummy crackers (I like Mary's Crackers or Enerjive's Garlic Crackers), dried fruit (cranberries, apricots etc) and an olive tapenade (HIGHLY recommend Acropolis Organics'). I served up an identical platter at a girl's night recently and it was a total hit which is why I'm passing off these recommendations to you – haha!

Compared to Joy's Creamy Cashew Cheese, this one has a slightly less fermented taste to it (and fermented is a good thing, in this case). She mentioned that her cheese really STUNK when she made it (which again, is a good thing) but I found mine didn't have that much of a strong smell. Mind you, if you take a closer whiff, you'll definitely notice the tangier smell.

It's delicious either way and I really hope you enjoy it, whether it's in platter form, on a bagel or sprouted toast, on top of a salad or in a delicious pasta! If you end up making this, be sure to tag me @rachelmmolenda on Instagram and #RealAssFood so I can come and drool over it!

Oh, and note to self/you: nut cheese is one of those "looks awful, but it's damn delicious" kind of things. So don't worry if your nut cheese doesn't look the cutest - haha!

Also if you're looking for other ways you can make use of kombucha, beyond just drinking it and including it in your ut cheese, you can find 4 other ideas here (that may actually blow your mind!)

Herb & Garlic Cashew Nut Cheese

Ingredients

2 cups raw cashews, soaked
3 tbsp plain/original kombucha
1 tbsp nutritional yeast
2 garlic cloves
2 tsp apple cider vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp sea salt

Directions

Soak cashews for 6-12 hours in warm water until soft.
After soaking, strain and dispose of water.
Put cashews, plain kombucha, nutritional yeast, garlic, oregano, dried basil and sea salt into a high-speed blender. Blend on high for 30 seconds or until it reaches a smooth, thick texture. See above pictures to get an idea of consistency.
Scrape out blender using a spatula and wrap in parchment paper, cheese cloth or a nut milk bag. Store in warm place (such as an oven – while it's turned OFF) for 48-72 hours. The longer you ferment it, the more tangy tasting it will be.
After it's done fermenting, it should have a hard rind and a soft goat cheese-like middle. You can keep it the shape it is or mold it into a shape of your preference.
Serve up with an olive tapenade, a variety of nuts and seeds, dried fruit, mustard and chutney for a delicious snacking or appetizer spread. You can also press cranberries into the cheese and sprinkle with nutritional yeast and fresh herbs to make it look pretty!

Want to learn how to brew your own kombucha? Take my DIY Kombucha Online course which will give you all the information you need to become a brewing pro (and save a ton of money!). Get started or learn more over here!