Basil and Sun Dried Tomato Nut Cheese

This zingy and delicious vegan cheese is made by fermenting a nut patē on the counter overnight. Mmmm!

Yield: 
2 cups

Updated: Mon, 05/13/2019 - 9:10pm

Ingredients

  • ½ cup macadamia nuts, soaked overnight and rinsed
  • ½ cup cashews, soaked overnight and rinsed
  • 1 cup fresh basil, coarsely chopped
  • ¼ cup sun dried tomatoes, soak in water for 1 hour, (save soak water)
  • Italian seasoning, to taste
  • Salt, to taste
  • Optional adds:
  • Red pepper flakes
  • Kalmata olives (omit salt)

Instructions

  1. Place nuts and ¼ cup soak water from tomatoes in food processor and combine until smooth.
  2. Add remaining ingredients and pulse until incorporated but still a little chunky.
  3. Transfer to glass jar or bowl no more than ¾ full, set lid on loosely.
  4. Place in warm cabinet or on counter for 24 hours.  It will bubble up as it ferments.  
  5. Transfer to fridge and enjoy!  Serving suggestions: with crudités, crackers or use as a spread on wrap.