Snack time is a big deal in my house. I am still breastfeeding my 10 mo and I get hungry if I don’t eat at regular times. In fact, even without the breastfeeding I still enjoy healthy snacks. Eating small “meals”: at regular times of the day is actually helpful to keep your metabolism working well, as well as keep your blood sugar levels stable. You’re not tempted to grab something sweet and not so healthy when you get hungry – you never get that hungry if you eat regularly.

Healthy “cheese” on crackers is a great way to get in not only some good bacteria to help keep your immune system strong, but it’s also a high-protein food, again, helping keep blood sugar levels and hunger levels happy.

This recipe is super easy to make – you will need a high speed blender to get a nice creamy cheese but other than that no fancy equipment needed!

Perfect for those who love cheese but are avoiding or are allergic to dairy. In my mind, dairy is not ideal for humans – it wasn’t made for us to eat and can be mucus forming in the body. Sheep and goats cheese tends to be more human-freindly as it’s lower in lactose content, however,  this option is animal and allergy friendly! 

 

yields: about 6-8 servings

 

INGREDIENTS

  • 2 cups raw cashews, soaked overnight or at least 6 hours in filtered water and rinsed
  • 1 TBS mixed Italian dried herbs (i used oregano, basil and rosemary)
  • 1/2 TSP nutritional yeast – optional
  • 2 TBS cultured coconut yogurt or other vegan yoghurt that has been cultured to help start the fermentation process  - see my fermented foods section for recipes.
  • 1/2 tsp. high mineral (such as pink or sea) salt / more to taste
  • 3-4 TBS filtered water, or more as needed to blend  

Method

  • Place all ingredients in a high speed blender and pulse until you see a vortex and the mixture is creamy and textured – this may take a few attempts and you may need to use a cake scraper utensiil to help the mixture move around the blades in-between pulses
  • Transfer to the clean container and cover.
  • Let sit out at room temperature for 24 hours with a clean dry cloth over the top.
  • Store in the refrigerator for up to 2 weeks in an airtight glass mason jar.

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