1 cup brazil nuts ($4.90)
1 cup water
1 tsp salt
1 tsp basil
1 tsp thyme
juice of one lemon ($.50)
1 tsp probiotics ($.40)
dried or fresh herbs for rolling
1 lb grapes ($1.39)
This "cheez" is amazing, and surprisingly simple to make. In a blender, add all the cheez ingredients. Puree for several minutes until as smooth and creamy as possible (it's a delicious alfredo sauce at this point). Pour into a jar or other glass container and cover with cheese cloth. Let sit overnight or longer to develop the desired sharp taste. As it sits, the nut "cream" will thicken up as well, making it easier to handle.
Once the flavor has developed to your liking, divide in two equal portions. Place in center of several layers of cheese cloth and form into roughly a circle shape. Wrap each in the cheese cloth and place them in a colander with a weight or weighted plate on top. Put the colander in a sink or over a plate or bowl to catch any drips. A lot of the liquid will be pressed out of the cheez this way. Let it press for several hours.
This doesn't get gooey, but it will be the consistency of cream cheese. Further pressing can make a firmer cheez.
When it has the desired consistency, remove from the cheese cloth, shape into a wheel and roll in dried or minced fresh herbs. Serve with grapes.
* To make cheez crumbles for the green salad above, take one of the wheels of cheez and break into small pieces, about the size of peas or about. Dehydrate the pieces until they're a little crunchy on the outside but just a little soft on the inside.