This dairy-free cheese has a deliciously salty and savory taste with a rich, buttery texture from the walnuts. The walnuts also give it a distinct but ever-so-mild flavor that makes it unlike any other cheese. Even if you’re not a fan of walnuts, I encourage you to buy some high-quality raw walnuts from the refrigerated section in your local health food store. I never liked walnuts (or so I thought) until I tried these fresh ones. I then discovered that I love fresh walnuts just not the bitter, rancid ones found on most grocery store shelves and in baked goods. Walnuts also offer high amounts of omega 3 fatty acids, which your body needs to protect your brain, maintain a healthy immune system, balance moods, and lessen pain and inflammation in your body. Walnuts are also a good source of vitamins B6 and E as well as minerals like magnesium and potassium.
This recipe takes only about ten minutes of actual preparation time, but the flavors are superb when the walnuts are allowed to culture for a day. Of course, you can culture it for less time if you simply can’t wait to enjoy your next batch. It is delicious on its own, or you can cut it into disks and serve it with your favorite crackers, grapes, or figs. Alternatively, spread it on freshly toasted bread, and savor the rich flavor as it slowly melts from the warmth. Mmmm.
Ingredients
- 1 cup raw, unsalted walnuts
- ¼ cup filtered water
- 2 capsules probiotics or ½ teaspoon probiotic powder
- 1 teaspoon extra-virgin olive oil
- 3 -inch sprigs fresh thyme, plus a few more for garnish (optional)
- 1 teaspoon unrefined sea salt
- ½ cup coconut oil
- In a small glass or ceramic bowl, combine the walnuts and water. Empty the contents of the probiotic capsules (discarding the empty capsule shells) or the probiotic powder into the bowl, and stir to combine. Cover and let sit in a warm, undisturbed spot for two days.
- In a small frying pan over low to medium heat, sauté the olive oil and thyme until the sprigs are lightly crisped (about 3 to 5 minutes). Remove from the heat. Once cool, pull the thyme leaves off the sprigs, and sprinkle them across the base of a small glass dish.
- Pour the walnut mixture into a blender, add the salt and coconut oil, and blend until it is completely smooth; pour it into the glass dish coated in thyme leaves. Refrigerate, uncovered, until it is set (about four hours). Gently remove the cheese from the glass bowl, and serve upside down so the thyme leaves are on the top of the cheese. Garnish with thyme sprigs if desired. It keeps in the refrigerator, covered, for about one month.