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Vegan Chive & Dill Hemp Heart Cheese

Welcome to Vegan MoFo Day 2! For today’s post, I’m taking the leftovers from making hemp milk, and turning it into a quick-cultured herb cream cheese. The natural, earthy flavour of cultured hemp hearts goes perfectly with fresh dill and chives, brightened by lemon and made extra smooth with a bit of coconut yogurt.

Video Tutorial for Vegan Chive & Dill Hemp Heart Cheese

 
This takes a relatively short time compared to other cultured cheeses as we cheat a little by using the juice from unpasterized sauerkraut and organic miso for our main probiotic ingredients. I got the idea of using sauerkraut juice from my friend, Erin Gionet. She’s a holistic Culinary Nutrition Expert and owner of Fresh Start Wellness

vegan-herb-cheese-on-french-bread

Printable Recipe for Chive & Dill Hemp Cheese

Vegan Chive & Dill Hemp Cheese
An herbaceous dill cultured cream cheese. The natural, earthy flavour of cultured hemp hearts goes perfectly with fresh dill and chives, brightened by lemon and made extra smooth with a bit of coconut yogurt.
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Ingredients
  1. hemp solids leftover from one batch of hemp milk (about 3 tablespoons)
  2. 1 tablespoon liquid from raw, unpasteurized sauerkraut
  3. 1 teaspoon organic miso paste
  4. 3 tablespoons plain, unsweetened vegan yogurt (or an amount equal to the amount of hemp solids used)
  5. 1 tablespoon fresh chives, minced
  6. 1 tablespoon fresh dill, minced
  7. 1 small lemon wedge
  8. 1 small clove garlic, minced
  9. salt to taste
Instructions
  1. First, get your leftover hemp milk solids. From my last batch of hemp milk, I got about 3 tablespoons worth. The texture is already quite soft and creamy.
  2. Add a tablespoon of liquid from raw, unpasterized sauerkraut and a teaspoon of natural, organic miso paste and mix it really well.
  3. Cover it and leave it at room temperature to ferment for a day or two. How long depends on your taste/time constraints. You can taste it every so often to check on the flavour development.
  4. When it's fairly tangy and kind of strong tasting, add 3 tablespoons of plain, unsweetened cultured vegan yogurt. I used the So Delicious coconut one.
  5. Add the rest of the ingredients, adjusting for your taste.
  6. And that's it! You can chill it in the fridge to firm it up a bit or get to eating right away.
Mary's Test Kitchen http://www.marystestkitchen.com/
Showing 4 comments
  • VeganistaMama
    Reply

    This looks and sounds incredible! I will be picking up some hemp hearts and sauerkraut Monday when we go grocery shopping! Thanks for sharing all of your amazing recipes with us!

    • Mary
      Reply

      Yay! Exciting!

  • Sarah
    Reply

    I love hemp! I’m just so scared to let stuff sit out and curdle. I’m afraid I’ll do something wrong and it will go rancid. Am I crazy?

    • Mary
      Reply

      Not crazy, BUT you should remember that fermented, cultured foods have been around for ages. It’s literally one of the skills that helped humans live through harsh winters and lean times. Just stick to the instructions and make sure all your equipment is clean and sterile before you start. You can sterilize your equipment by using disinfectant liquids OR heat. 🙂 Good luck! And I hope you give it a try.

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