Cashew cheese Provence with blueberry and herbs coating
Preparation time: 45 min - Difficulty: easy
- Vegan - Lactose-free - Gluten-free
- 200 g cashew curd
- 100 ml bread drink
- 2 tsp yeast flakes
- ½ tsp herbs de Provence
- ¼ tsp turmeric
- 2 Msp paprika powder edelsüß
- 3 pinches each of fleur de sel & pepper
- 1 pinch sugar ( supports the maturation)
- option garlic
- 1 tsp rosemary dried
- 1 tsp sage dried
- 1 tbsp blueberry powder
Soak cashews with ¼ l of cold water in a covered bowl for at least 4, better 12 hrs, then drain over a sieve and rinse well.
In a high-powered blender, finely puree the cashews with just under 80 ml of bread liquor, gradually adding the remaining bread liquor.
The mixture should be fine and creamy, but not too moist.
Keep pushing the nut mass down with a spatula so that there are no pieces left at the end.
Stir in all the other ingredients and place the mixture in a clean muslin or kitchen towel and squeeze out as much excess liquid as possible.
Let sit in the refrigerator for a couple of hours. Here the cheese will firm up a bit and you can shape it (we do this overnight).
Now finely grind the herbs for decoration and mix with the blueberry powder, put it on a plate and roll the cheese in it from all sides.
In a clean jar covered with parchment paper, the cheese will keep for about 5 days in the refrigerator.