Leek and Herb Nut Cheese

By Chef:  Callie England
Posted: September 30, 2010


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Callie England drops a helpful tip along with her awesome Leek and Herb Nut Cheese, she says “besides the creative process, I love fermenting foods because it provides the body with probiotics that help with digestion and offer protection from harmful bacteria. In short, fermented foods are the healthier alternative to traditional dairy yogurt.”


Leek and Herb Nut Cheese

  • for the base
  • 1 C cashews
  • 1 C brazil nuts (I use half and half, because of the selenium that brazil nuts provide)
  • 2 acidophilus tablets (if you don’t have a high speed blender, use capsule pills that you can break open)
  • 1 C of water

Leek and Herb mixture

  • 1/2 C of chopped leeks
  • 1 T fresh basil (chopped)
  • 1 T fresh mint (chopped)
  • 1 T fresh parsley (chopped)
  • .5 t sea salt
  • .5 t lemon juice
  • .5 t garlic powder
  • 3 t nutritional yeast


Leek and Herb Nut Cheese

In a high speed blender, combine all ingredients. Blend until smooth.

— Place an adequate amount of cheese cloth in a mason jar, and secure with outer ring lid (takes a bit of force). Scoop mixture into cheese cloth and let sit in a warm/dark place for 24-48 hours – I use my microwave to store the jar.

After 24-48 hours, the excess liquid will have drained from the nut cheese (see above).

Scoop out fermented cheese and place in bowl. Above, you can see how the cheese will shrink during fermentation.

Leek and Herb mixture

Fold all ingredients in fermented cheese. Mix well by hand.