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.
Printable Recipe for Chive & Dill Hemp Cheese
- hemp solids leftover from one batch of hemp milk (about 3 tablespoons)
- 1 tablespoon liquid from raw, unpasteurized sauerkraut
- 1 teaspoon organic miso paste
- 3 tablespoons plain, unsweetened vegan yogurt (or an amount equal to the amount of hemp solids used)
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh dill, minced
- 1 small lemon wedge
- 1 small clove garlic, minced
- salt to taste
- 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.
- Add a tablespoon of liquid from raw, unpasterized sauerkraut and a teaspoon of natural, organic miso paste and mix it really well.
- 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.
- 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.
- Add the rest of the ingredients, adjusting for your taste.
- And that's it! You can chill it in the fridge to firm it up a bit or get to eating right away.