Easy Cheezy
Submitted by brenilou on January 19, 2008 - 9:48pm
Servings:
about a cup I made this at the last minute when I was visiting my twenty something kids. Originally, I made this for a nine layer dip as a sour cream. But then my DD made some amazing crackers and we used this along with a tomato sauce and olives for a quick and very tasty pizza!! The third time I made a quick dessert w/dates, apples, walnuts and cinnamon and we plopped this cheeze on top of that and it tasted like sweet cream. In other words, if you love cheese, you gotta have this on hand.
Ingredients:
1 Cashews
1 lemon squeezed
1 date, pitted
plain kobumcha (Synergy), enough to cover
Preparation:
So sorry but I’m not a measuring kind of cook. But this is so easy measurements aren’t really necessary.
I put broken cashews in the Vitamix to just under the blade curves (maybe 1/2 cup) squeezed in one lemon, tossed in one medjool date and then added enough Kombucha to cover the nuts. Which was about 2 oz. Less Komucha, with a little water for the liquid makes it less tangy. (But that’s if you add more nuts. I would use at least 1-2 oz of kombucha or you probably won’t get the tangy taste. More Kombucha= more tang)
Whip until smooth.
That’s it.
I like mine the consistency of sour cream but feel free to experiment. I’m sure there are plenty of variations but I am so excited that I found one that doesn’t involve hours of waiting, or Nutr yeast, which tends to give me a headache.
No responses to "Easy Cheezy"
1.
The kombucha stays "good", it just gets stronger. So far about a week and a half is the longest we have had it before we used it all. I probably wouldn't like it much plain (having never tried it) but I'm not much of a fan of rejuvelac plain either. So I add my own fresh juice like apple.
I tried making the cheese once with the guava flavor and it wasn't bad but neither was it as good as the plain. (However something like lemon might be better.) Fairly often WF has it on sale for $2.50 a bottle. One bottle would make a very large batch of cheese, or about 5 batches of this recipe.
2.
Sounds interesting...I only have flavored kobumcha, so I have to go find the plain one to try it. I can't wait....love the cheese!
Any idea how long kobumcha stays good once it is opened? How does the plain one taste to drink?