Almond Cheese With Herbes de Provence

Hey friends here is another vegan cheese recipe, great to snack on with some fruit and wine. Just make sure to prep a few days before to make sure it’s ready in time. Check out more recipes in


2 cups raw cashews, soaked for 3-4 hours

1/4 cup rejuvelac (see recipe below)

1 teaspoon salt

1 tablespoon nutritional yeast

1 teaspoon lemon juice

3 tablespoons herbes de provence

Rejuvelac recipe 4 cups:

Soak 1 cup whole grains (i used rye) in 2 cups of water for 8-12 hours. drain and repeat, continue to soak until the grains begin sprouting, then drain again.

Put the grains and 4 cups of new water in a mason jar and cover with a towel.

Let it sit for 2 days or so, until the liquid turns white. the white liquid is your rejuvelac! strain it.

Cheese Recipe:

Blend cashews, rejuvelac and 1/2 teaspoon of the salt until very smooth, put it in a bowl, covered, and let it sit for 1-2 days until it’s thick.

Add in the nutritional yeast, lemon juice and 1 tablespoon of the herbes de provence, form the cheese into a roll using parchment paper.

On another sheet of parchment paper, sprinkle the remaining salt and herbes de provence, transfer the roll onto that and roll it in the herbes and salt so it’s covered.

Let sit for 1-4 days until it’s firm

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