Blue Vein Tree Nut Cheese

Blue Vein Tree Nut Cheese

Recipe by Rowena Jayne, Yogi and Author @rowenajayne


Base Recipe
  • 3½ cups cashews
  • ½ cup macadamia or other nut mylk
  • ¼-½ cups water
  • 1 tsp E3 Probiotics powder (open capsules)
First Level: Flavouring
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • Pinch salt
Second Level: Flavouring

Step 1

Blend nuts and water together in high-speed blender. Add probiotics once the nuts are blended so as not to overheat and damage them. Wrap the nut cheese in muslin cloth, Place in a glass bowl and leave to ferment for 24-48 hours - NO LONGER.

Step 2

Once fermented, stir through the crust that has started to form. Add the first level flavors, followed by the second level Blue Majik® - slightly stirring in to make a blue vein cheese appearance. Roll the mix into a log wrap in baking paper and store in the fridge for up to a month.