Keto or Low Carb? The best low carb nuts are pecans, Brazil nuts, macadamia nuts, hazelnuts and walnuts. However, these cheeses have their own appeal, certainly delicious. Nuts like walnuts, pecans, hazelnuts and Brazil nuts have a nubbier outcome, less smooth. If your budget can stand it, macadamia nuts and pine nuts make GREAT cheeses, blond, creamy, and well-balanced in flavor. IngredientsĬashews, walnuts, pecans, sunflower seeds, Brazil nuts, hazelnuts, macadamia nuts and pine nuts can be used in the recipes that follow. Soaking nuts also softens them, which creates a smoother puréed nut-cheese base. We can eat our creations with gusto, knowing they’re healthy, as well as being rich and indulgent in flavor. When we rinse away the soaking water, it is heartening to know how much good we’ve already done, even before taking the next step in fermentation. The overnight soaking is easy: We mix water, salt and nuts in a bowl and let them sit out. The raw nut or seed transforms enzymatically from dormant to living. Soaking in salt water changes the nut’s pH environment. We soak nuts and seeds first to begin their predigestion. Reducing phytic acid also means we aren’t wearing down our digestive mechanisms over time.įermentation is actually one of the best ways to predigest nuts and seeds, even more effective than soaking, although both can be used together, as we do in this recipe.įermented nut cheeses add creativity and gourmet enticement to an essential step. Cutting down on phytic acid every time we eat means that we get more minerals out of our food, instead of the minerals being bound and unattainable by our bodies. Side benefit? Fermenting nuts and seeds is part of what makes them taste cheesy! Our goal with predigestion is twofold: Make foods gentle to digest and increase the bio-availability of the nutrients.
The same truths apply to seeds, which can also be estrogenic and high in lectins. Nut consumption can become problematic for those with GI distress who use nuts as a staple without first soaking or predigesting the nuts in some way. Anyone who loves to eat peanut butter, nut butters or use nut flours is consuming high levels of phytic acid. Nuts contain as much or more phytic acid as grains. It can be used in recipes.įor those who want a more sophisticated, sliceable cheese, the added step is fun and not difficult. It can be used as the centerpiece of an eclectic meal like hummus. Your dairy-free cheese can be used as a vegan cream cheese or chèvre. This mixture is packed into a mason jar or similar container, set out overnight in a warm spot and voila: We have a tangy, tempting ferment. We simply add some easy-to-access probiotic goodness (think sauerkraut!) to a nut purée recipe. The fermenting stage is not difficult or tricky, so don’t worry. We use three steps: soak, purée, ferment. Nut cheeses continue to captivate our palette years later as we make them for customers in our cafes (and still for ourselves!), providing a source of probiotics, protein, whole nutrition and a method of predigesting nuts.Ī nut cheese is a dairy-free ferment that tastes like cheese but is made from ground nuts or seeds and other ingredients.Įasy Fermented Nut Cheese is quickly whipped up in the blender. Several years ago, when I first started getting excited about all things fermented, nut cheeses were the most magical endeavor I enjoyed in the kitchen. I give directions for both options below.
Fermented Nut Cheese can also be taken one step further to make sliceable cheese. This flexible recipe allows you to use your nut or seed of choice, based on what you like or your dietary requirements - delicious and perfect for vegan, plant based, paleo, GAPS, keto, low carb and Whole30 diets. Easy Fermented Nut Cheese is a great source of protein, fat and probiotics.
0 kommentar(er)
