Aged Chevre with Horseradish (Raw and Vegan)

Rejuvelac (Made from Rye) makes 3-4 cups 1 cup of Rye Grains (I buy mine from Sprout People HERE) cold water a glass jar large enough to hold 1-2 quarts of water (I use a carafe) Sprouting the Rye: Rinse your rye grains and put them in a glass jar. Cover the grains with 4 cups of cold water and set the jar in a warm spot out of direct sunlight for about 8-12 hours or overnight. Drain off all the water (I place cheesecloth over the top of the jar to keep the grains in the jar and allow the water to drain out). Place the grains that have been completely drained back in the warm spot. Every 8-12 hours (or once in the morning and once at night) rinse and drain the grains. In 2-3 days of rinsing the grains should sprout little tails (roots) as seen above. Making the Rejuvelac: Once your grains have tails fill your jar with 3-4 cups of water and set the jar aside in the same dark spot out of direct sunlight for 2 days. After two days the water should look cloudy and even bubbly. This is the finished rejuvelac, so the last step is to drain the rejuvelac from the rye grains into a container that you can keep in the refrigerator (rejuvelac is great cold). You can discard the rye grains by putting them in your compost or even scatter them outside in the yard for the birds and squirrels. (I've also been exploring some recipes for raw crackers with the leftover grains)
Photo by Linda S.
Adapted from kitchen-apparel.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from kitchen-apparel.com

Ingredients

  • makes 1 roll, about 7 inches in length

  • 2

    cups of raw cashews, soaked in water 8 hours or overnight

  • 1/4

    cup of rejuvelac (recipe above)

  • 1/2

    teaspoon salt

  • 1

    tablespoon nutritional yeast

  • 1

    teaspoon fresh lemon juice

  • 3

    teaspoons prepared horseradish + extra for rolling (extra is optional)

Directions

Drain the water from the raw cashews that have been soaking in water. In a high speed blender or food processor combine the cashews, rejuvelac and salt. Process until the mixture is smooth. Transfer the mixture to a bowl, cover it and let it sit for 2 days, allowing the cheese to get thicker. After two days add the nutritional yeast, lemon juice and prepared horseradish to the cheese and mix until combined. On a flat surface, lay out a sheet of wax paper. Place the cheese mixture into the center of the wax paper and form it into a roll (about 7 inches long) by applying light pressure and rolling the wax paper back and forth (this may take some practice). On another piece of wax paper spread out some prepared horseradish and transfer the rolled cheese on top of it. Gently roll the cheese allowing the horseradish to cover the roll on all sides. Roll the cheese up in the wax paper, tie the ends and set the cheese on a plate in a cool place for 2 to 4 days to let it firm up some more. After a few days you can transfer your cheese to the refrigerator where it can age for up to 8 weeks.

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