This delightful, slightly sweet, slightly savory cheese has the rich and distinct flavor of Brazil nuts along with a somewhat crumbly texture. I love to crumble it over a mixed green salad with pomegranate arils (seeds) or sliced green apple. It also tastes wonderful simply spread over green and red apple slices or on crackers. Brazil nuts are an excellent source of the mineral zinc, which is imperative to a strong immune system and a healthy prostate, and even helps to fight cancer. Getting your daily requirement of zinc never tasted so good.
Ingredients
- 1 cup raw, unsalted Brazil nuts
- 1 cup raw, unsalted cashews
- 1 cup filtered water
- 2 probiotic capsules or ½ teaspoon probiotic powder
- 0.33 cup coconut oil
- 1 teaspoon unrefined sea salt
- 1 tablespoon filtered water
How to Make It
- In a small to medium bowl with a lid, combine the Brazil nuts, cashews, and the cup of water. Empty the contents of the probiotic supplements (discarding the empty capsule shells) or probiotic powder into the bowl, and mix together. Allow the mixture to culture for twenty-four to forty-eight hours; the longer fermentation time will develop a stronger flavor for the cheese.
- Pour the Brazil nut–cashew mixture into a blender. Add the oil, salt, and 1 tablespoon water, and blend until smooth; this may require effort and a longer blending time to ensure a consistently smooth texture. Pour the mixture into a cheesecloth-lined mold of your choice. Cover and refrigerate until it is set (at least two to four hours).
- Remove the cheese from the mold, and unwrap from the cheesecloth. Serve. Refrigerate in a covered container for up to three weeks.