Fermentation Blog — rejuvelac RSS

Using Rejuvelac to Make Dairy-Free Vegan Sour Cream

by Jerri **Please note that the stew picture is NOT vegan - the sour cream however is, as we are a dairy free family. Continuing with the wonders of culturing with rejuvelac, we move on to Vegan "Sour Cream" again, the recipe being found in Miyoko Schinner's book Artisan Vegan Cheese, which I know by now you've finally secured and drooled over. RIGHT? Sour cream without all the fuss and junk found at the grocery store? Yep, you can do it, with cashews, water, rejuvelac, and sea salt. And a blender. And a regular mouth mason jar (no need for a big ole bulky blender cup!). Can't you just taste the sourdough bread dipped in your soup or stew, topped...

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Using Rejuvelac for Cashew Cheese and Chevre

by Jerri Remember the previous article on rejuvelac? Did you seek out Miyoko Schinner's Artisan Vegan Cheese book yet? Get ready for a scrumptious kick for your yummy sourdough bread creations! Cashew "cheese" or one step farther as "chevre" is an absolute delight for those of us who cannot have dairy, or are living a vegan lifestyle. Here's a brief overview, but you'll have to check out Schinner's book to get recipes. She's amazing, and there are more recipes you'll want to try out anyway! Let's talk about how to get to the filling pictured below: Although the œcheese has a sour flavor, the œchevre is all the more intense with its added nutritional yeast, salt and aging time. In...

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