Vegan Basil Cheese Fermented with Mun Premium Green
Incorporating probiotics into your daily diet is easier than you might think. It's crucial that the probiotic foods you consume are not pasteurized, made with quality, absolutely natural ingredients, and preferably organic.
One of the most popular fermented foods globally is cheese. Cheese is a dairy product made by coagulating milk proteins and separating them from liquid whey. It's a staple food with countless variations across countries and is used as an ingredient in various dishes, both as a main component or as a side dish or condiment.
Recently, "dairy-free cheeses" made from plant-based ingredients such as nuts, seeds, tofu, or coconut oil have gained popularity, not only among vegans and vegetarians but also among those allergic or intolerant to dairy or individuals opting for dairy alternatives. These "Vegan cheeses" generally contain less fat and calories than traditional cheeses.
Health coach and healthy cook, Cristina Manyer, has crafted this delightful spreadable cheese with basil, which is not only delicious but also incredibly easy to make. It's suitable for those who prefer quick recipes, as the ingredients are readily available, and the fermentation process, using our Mun Premium Kombutxa Green infused with basil and matcha tea, takes approximately 24 hours.
This recipe, with nuts as its base, gains an incredible touch with the addition of fresh basil. This aromatic herb originates from the tropical regions of central Africa and Southeast Asia. With its sweet flavor and slightly robust, spicy aroma, basil finds versatile use in Mediterranean and Asian cuisines. It boasts anti-inflammatory, antioxidant, and antimicrobial properties and can aid in stress relief, digestion, and promoting healthy skin.
So, put on your apron, fire up your trusty food processor, and dive into this recipe without hesitation!
Vegan Basil Cheese Fermented with GREEN Kombutxa
Ingredients
- 1 cup Kombucha Green
- 1 cup unskind raw almonds, hydrated all night
- 1 cup cashew nuts also hydrated
- 20 g fresh basil leaves
- ½ lemon juice
- ½ slice a large garlic or a small garlic
- 1 dessert spoon of sea salt
Time
8h soak
7 minutes of preparation
48 hours of fermentation (minimum 24 hours)
kcal/100g
262.66 kcal
Estimated price per 100g serving
€1.32
Preparation
Remove the water from soaking, rinse and reserve. Beat the nuts with the Kombucha and the rest of the ingredients except the basil until you get a fine texture and creaminess. Add the fresh basil leaves and whisk a little to make small pieces. Reserve in a covered bowl and leave to ferment 24-48 hours inside a cupboard. Is keeps very well in a glass jar and in the fridge. The more days that pass, the more fermentation is generated.
And if you have been left with the winnings of preparing more probiotic foods at home, do not miss this article where we give you the instructions to prepare 5 probiotic foods at home from scratch.
Grades:
- You can also experiment with different herbs and spices to flavor the fermented cheese, such as thyme, oregano, or paprika.
- If you don't have a high-powered blender, you can soak the nuts longer to soften them before mixing them with the other ingredients.
- And if you have been left wanting to prepare more probiotic foods at home, don't miss this article where we give you the instructions to prepare 5 probiotic foods at home from scratch .
