🧀 I’m so pleased with the fermented nut cheese I made this year. It’s tangy just like a good 🐐 cheese. I’ve made a few flavours this year and they all turned out so delicious.
The round one is especially for my daughter and SIL who are unable to eat cashews due to an allergy. It is made with a mixture of half pecans and half macadamia nuts. It’s not quite as creamy or firm as the cashew cheese but the flavour is super amazing, and because I added caramelized onion and roasted garlic... umm.. hello. 😍
The other two flavours nestled on those boards are a basil and sun dried tomato, and a lemon, dill and garlic, both cashew nut cheese.
I’ve got one more that I want to make and it will be a Cinnamon Cranberry flavour.
I know these cheese and charcuterie boards are all “the thing” this year. And so they should be. I honestly could have loaded these up ALOT more. It’s so simple to add olives, nuts, dried or fresh fruits, vegetable sticks, meats and preserves to each board offering so much variety and amazing flavours. The cheese is also seen here with my home made, apple pear jam, cranberry orange jelly, antipasto and red pepper jelly.
Seriously good eats for this holiday season and good for you. I know it’s sounds cliché especially hearing it from someone like me in the Nutrition biz.
Honestly tho’? ✨“Gee! I wish I ate more food that made me feel crappy during the holidays” - said no one ever.✨ 🎍🎍🎍🎍🎍🎍🎍🎍🎍🎍🎍
Incorporate good for you, health supportive, whole food, more often.
My hope is that good for you food becomes what you want instead of wanting what makes you feel like garbage.
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