Sun-Dried Tomato & Olive Cheese Wheel
Sun-Dried Tomato & Olive Cheese Wheel
Prep
45min
Total
10hours
Servings
6″
Ingredients
9
Level
Medium
Prep
45min
Total
10hours
Servings
6″
Ingredients
9
Level
Medium
Recipe by:Amie Sue
Sun-Dried Tomato & Olive Cheese Wheel
Prep:45minTotal:10hoursServes:6″
Ingredients
Cheese Wheel Pre-Ferment:
After Fermentation:
Directions
Pre-Ferment:
  1. Blend nuts, water, and probiotic powder in a high-speed blender until smooth.
  2. Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
  3. Leave to ferment for 48 hours at room temperature.
Post-Ferment:
  1. Stir or process in salt, nutritional yeast, and lemon juice.
  2. Stir in olives and sun-dried tomatoes.
Assembly:
  1. I used a 6″ Springform pan to mold this cheese. I lined it with plastic wrap and placed the mixture within the ring, smoothing it out.
  2. Place in the refrigerator to firm up a little. This is best done overnight.
  3. You can enjoy the cheese as is, or place in the dehydrator to create a rind on the surface. That is what I did to create the look in these photos.
  4. Remove the cheese wheel and place on the non-stick sheet that comes with the dehydrator.
  5. Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees for roughly 8 hours.
  6. Slice and enjoy on crackers, on bread, or as is.
Ingredients
Cheese Wheel Pre-Ferment:
After Fermentation:
Directions
Pre-Ferment:
  1. Blend nuts, water, and probiotic powder in a high-speed blender until smooth.
  2. Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
  3. Leave to ferment for 48 hours at room temperature.
Post-Ferment:
  1. Stir or process in salt, nutritional yeast, and lemon juice.
  2. Stir in olives and sun-dried tomatoes.
Assembly:
  1. I used a 6″ Springform pan to mold this cheese. I lined it with plastic wrap and placed the mixture within the ring, smoothing it out.
  2. Place in the refrigerator to firm up a little. This is best done overnight.
  3. You can enjoy the cheese as is, or place in the dehydrator to create a rind on the surface. That is what I did to create the look in these photos.
  4. Remove the cheese wheel and place on the non-stick sheet that comes with the dehydrator.
  5. Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees for roughly 8 hours.
  6. Slice and enjoy on crackers, on bread, or as is.
Directions
Pre-Ferment:
  1. Blend nuts, water, and probiotic powder in a high-speed blender until smooth.
  2. Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
  3. Leave to ferment for 48 hours at room temperature.
Post-Ferment:
  1. Stir or process in salt, nutritional yeast, and lemon juice.
  2. Stir in olives and sun-dried tomatoes.
Assembly:
  1. I used a 6″ Springform pan to mold this cheese. I lined it with plastic wrap and placed the mixture within the ring, smoothing it out.
  2. Place in the refrigerator to firm up a little. This is best done overnight.
  3. You can enjoy the cheese as is, or place in the dehydrator to create a rind on the surface. That is what I did to create the look in these photos.
  4. Remove the cheese wheel and place on the non-stick sheet that comes with the dehydrator.
  5. Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees for roughly 8 hours.
  6. Slice and enjoy on crackers, on bread, or as is.
Notes

raw vegan nut cheese