Herbed Cream Cheese (raw)

Photo by Melissa Skelly Angersbach of Sen Institute

So many people tell me "I'd be vegan if I didn't have to forego cheese".  I understand completely, and at the same time, I feel great hope that in a matter of time they'll change their tune as I did. 

At present, I personally don't miss cheese.  It has something to do with the fact that I haven't had it in so long, and the typical alternatives are gross to me (vegan cheese slices, mostly). In addition, I'm usually not impressed by the ingredients I find in vegan cheese alternatives...they still contain things I can't pronounce and I can't bring myself to call it a "whole food".  But there might be another reason why I really don't miss cheese. 

Flashback about 2 years ago...as a "newbie" vegan, I was having some real trouble letting go of cheese (mostly since we still had it in the house). Although I was only buying about 5 slices to put on our Friday night pizza, I felt myself opening the packet before putting it in the fridge.  It also didn't fare well for the pizza, being that we were left with 3 slices! So I asked my husband for some advice (he's a certified NLP practitioner), since he works with people and addictions and overcoming psychological challenges, and the results were astounding. By way of his NLP exercises, and literally overnight, I found cheese to be absolutely unappealing to me, and I was ecstatic. I was a happy girl, since I wasn't feeling like I was missing that "something" anymore.  I felt happy in my body and happy with the choices I knew were to my benefit, without feeling deprived. More on NLP here, if you're interested (Nate).  

Right now, cheese couldn't be farther from my waking mind. But I know a lot of people still struggle with letting it go, and are unamused by the vegan alternatives found in health food stores.  It just doesn't taste like cheese.  So voila....we created a delicious "cream cheese" equivalent out of raw cashews and probiotics, which not only makes it delicious for your palate, but it's also loaded with good bacteria to keep your digestion happy. 

Indulge.  Go on, it's OK. You'll love it, sans the addiction. 

2 cups cashews, soaked 2-3 hours

1/3 cup hemp seeds

1 tablespoon lemon juice

1 cup warm water combined with 1 heaping teaspoon probiotic powder 

(sold as is, or break open some probiotic capsules and pour out the powder)

1/4 cup chopped chives

1 teaspoon fresh dill

salt, to taste

garnish:  pink peppercorns, tarragon, rosemary, herbes de provence

Flax crackers or veggies to serve

Combine the cashews, hemp, lemon juice, water and probiotics in a blender and blend until smooth.  Pour the mixture into a nut milk bag draped over a small colander to fit, twist the top closed, cover it with a towel, and weigh it down slightly with something light like an empty bowl or small plate.  Leave it to ripen.  Many recipes mention 12 hours, but I like mine a bit more tart and left it 15-24 hours. Just check it and taste it along the way so that it reaches the amount of "ripe" you desire.  Also, make note of the temperature - in high summer heat it will ripen much quicker, in cooler weather slower, so don't be afraid to play around with the recipe.  Make it as ripe as you wish (but know that 24 hours makes it pretty tart). 

When it's time, take the mixture out and scoop it in a bowl.  It might have some air pockets and might seem fluffy (this indicates that the probiotics did their job and is perfectly fine).  Add the dill and chives and season with some salt, to your taste.  

I used two little 4.5 inch removable bottomed molds, but you can use a mini spring form pan, or even just a bowl lined with plastic wrap.  Get creative! Line the mold with wax paper or plastic wrap (I feel like the plastic works better, but some may be opposed). 

Refrigerate overnight until set.  Undo the plastic wrap on the bottom, flip the cheese over on a plate, remove the bottom of the mold, and then remove the plastic wrap. Decorate with crushed pink peppercorns or a mixture of tarragon rosemary and herbes de provence.  Serve with veggies or over flax crackers.  Cheese will continue to ripen a little in the fridge, so it will turn even more tart over time.  Keep refrigerated and enjoy!