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Cheese, cheese, cheese ... It’s one of the things people miss the most when transitioning to a plant-based diet. Learning how to make your own vegan cheeses is a great skill to have up your sleeve! This soft cashew chevre is easy to make, contains healthy probiotic strains of bacteria and is great with crackers. Here, it's paired with chives and fresh herbs, plus a recipe for homemade apple pear compote!

Naturally Fermented Cashew Herb Chevre [Vegan, Grain-Free]

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Serves

8

Ingredients You Need for Naturally Fermented Cashew Herb Chevre [Vegan, Grain-Free]

For the Chevre:
  • 2 cups cashews
  • 1/2 cup probiotic liquid (like rejuvelac or coconut kefir. You can also use water if you don’t have any of these)
  • 1 probiotic capsule
  • 1 teaspoon sea salt
  • 1 tablespoons nutritional yeast
  • 1 teaspoon lemon juice
  • 1 teaspoon each dill, chives and parsley, chopped

For the Pear and Cranberry Compote:

  • 4 pears, washed and diced
  • 1 cup dried cranberries
  • Juice of 2 oranges
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon arrowroot powder
  • A pinch of salt

How to Prepare Naturally Fermented Cashew Herb Chevre [Vegan, Grain-Free]

To Make the Chevre:
  1. Process in a food processor and place in a colander inside some cheesecloth. Weigh down the covered cheese and allow to drain and ferment for 8-36 hours (depending on how sharp a flavor you like).
  2. After fermenting 8-36 hours add the sea salt, nutritional yeast, lemon and lemon juice and form into a log shape wrapped in parchment paper. Allow to set up on your refrigerator a few more hours to 3 days before serving.
  3. Roll in chopped herbs before serving.
  4. Serve on toasted baguette topped with the pear and cranberry compote.

To Make the Pear and Cranberry Compote:

  1. Place all the ingredients together in a medium saucepan, and bring to a simmer.
  2. Simmer on low for 20-30 minutes or until the fruit is tender and the liquid is thick reduced.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Calories: | Carbs: g | Fat: g | Protein: g | Sugar: g | Sodium: mg

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About The Author

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Rachel Carr

See My Recipes

Rachel Carr has been a vegan and vegetarian chef for over ten years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plant Craft. She gets inspired by seasonal produce and cuisines from all over the world!

Comments

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  1. You do not specify in Step 1, but I assume that you process the (soaked?) cashews with the probiotics and liquid. Do you let it sit at room temperature for the fermentation to occur? Thank you

    1. Hi Isabelle,

      I’m Ally, the Recipe Coordinator here. Thank you for your comment. We really value your input and want to make sure that your dish comes out wonderfully! I’ll be more than happy to send this feedback to the recipe author and as soon as I have a reply, I’ll be sure to get in touch with you. Thanks for bringing this to our attention and for being part of our plant-based food squad! :-) Yay!