Why not turn the traditional idea of post-New Year diet restriction and forced solitude... into a winter season filled with cozy gatherings, eating and reconnecting? And what better way to bond and catch up with friends than gathered around a food board. Our version, created by Sakara Health Coach, Sasha Pagni, strikes a colorful contrast against winter's grey: purple figs, bright red pomegranates, and marigold delicata squash.
There are recipes for four kinds of decadent probiotic-infused nut cheese that taste like heaven on Chia Tortillas. "I find the plant-based cheeses in the average grocery store a bit lackluster so two years ago I set out to make my own and make them beautiful and inspiring," Sasha says. "These cheeses hit all the savory notes of your favorites while adding a touch of earthiness, tartness, and even sweetness." The disco ball may be tucked away and the glitter swept up, but this dreamy spread calls for a celebration.
Featuring Sundried Tomato Cheese, Herb + Floral Chevre, Nori + Sesame Crusted Cashew Cheese, and Smoked Cranberry Cashew Spread
For the board:
- Sakara Chia Tortillas
- High-quality, gluten-free baguette-style bread
- Sliced cucumber
- Sliced rainbow carrots
- Grapes
- Sliced persimmons
- Large Medjool or Barhi dates
- Sauteed delicata squash
- Sliced green apple
- Chopped celery
- Edible flowers
Sundried Tomato Cheese
"The Sundried Tomato Cheese echoes the pasta that you ate every day that one summer in Italy…creamy, cheesy, and filled with sweet sun-soaked tomatoes. Perfect paired with crackers or maybe just by itself!" —Sasha
Ingredients (Serves 4-5):
Cheese:
- 1 cup raw cashews, soaked for four or more hours, drained
- 1-2 probiotic capsules (we use the Daily Probiotic Blend)
- ⅓ cup water
Seasonings:
- ½ cup chopped sundried tomatoes
- 3 teaspoons nutritional yeast
- ½ teaspoon pink Himalayan salt
Directions:
- Place cashews, probiotic, and water in a blender and blend on high until smooth.
- Transfer the mixture to a bowl and cover with a towel, loose lid, or wrap. Place in a warm corner of your kitchen or on top of your stove for 24 hours to allow the mixture to ferment.
- After 24 hours, mix in chopped sundried tomatoes, nutritional yeast, and salt.
- Transfer the cheese mixture to a container lined with parchment and place it in the refrigerator for at least three hours to set.
Herb and Floral Chevre
"This is the definition of 'eating pretty'; the goat-less style cheese is semi-soft and the tartness is balanced out by earthy herbs and flowers." —Sasha
Ingredients (Serves 4-5):
Cheese:
- ½ cup raw cashews, soaked for at least 6 hours, drained
- ½ cup raw macadamia nuts, soaked for at least 6 hours, drained
- 1-2 probiotic capsules (we use the Daily Probiotic Blend)
- ⅓ cup water
Seasonings:
- 3 teaspoon nutritional yeast
- ½ teaspoon pink Himalayan salt
- 2 teaspoon chopped rosemary
- 3 teaspoon chopped chives
- 1 teaspoon chopped thyme
- 1 teaspoon chopped sage
- 3 teaspoon chopped edible flowers (I use violets, roses, and marigolds)
Directions:
- Place cashews, macadamia, probiotic, and water in a blender and blend on high until smooth.
- Transfer mixture to a bowl and cover with a towel, loose lid, or wrap. Place in a warm corner of your kitchen or on top of your stove for 24 hours to allow the mixture to ferment.
- After 24 hours, mix in the nutritional yeast + salt.
- Place mixture in parchment paper and roll back and forth to create a log shape. Place in the refrigerator for at least three hours to set.
- Before serving, chop all of the herbs and edible flowers to be used and place on parchment paper. Roll cheese log back and forth in herb and flower mixture until the cheese is well coated. (You may need to gently press on the herbs and flowers so that they adhere to the cheese.)
Nori and Sesame Crusted Cashew Cheese
"Its deep-sea saltiness pairs well with super hydrating plants like cucumbers and celery." —Sasha
Ingredients (Serves 4-5):
Cheese:
- 1 cup raw cashews, soaked for 4 hours or more, drained
- 1-2 probiotic capsules (we use the Daily Probiotic Blend)
- ⅓ cup water
Seasonings:
- ½ cup chopped Sakara Nori Chips (substitute plain nori)
- 3 teaspoons nutritional yeast
- ½ teaspoon pink Himalayan salt
- ¼ cup sesame seeds
Directions:
- Place cashews, probiotic, and water in a blender and blend on high until smooth.
- Transfer mixture to bowl and cover with a towel, loose lid, or wrap. Place in a warm corner of your kitchen or on top of your stove for 24 hours to allow the mixture to ferment.
- After 24 hours, place mixture in parchment paper and roll back and forth to create log shape. Place in the refrigerator for at least three hours to set.
- Before serving, roll the cheese in chopped nori chips, nutritional yeast, sesame seeds, and salt.
Smoked Cranberry Cashew Spread
"The warm flavors of the cheese are offset by the tang of cranberry. I love eating this with roasted squash." —Sasha
Ingredients (Serves 4-5):
Cheese:
- 1 cup raw cashews, soaked for 4+ hours, drained
- 1-2 probiotic capsules
- ⅓ cup of water
Seasonings:
- ½ teaspoon liquid smoke
- 3 teaspoons nutritional yeast
- ½ teaspoon pink Himalayan salt
- ⅓ cup Cranberry Compote
Directions for Cranberry Compote:
- Place the cranberries in medium saucepan.
- Cut an orange in four slices and squeeze juice from each slice directly into a saucepan. Place the peels into the saucepan with cranberries.
- Pour in the maple syrup and cinnamon.
- Cook mixture on low-medium heat and stir often until cranberries begin to open and the sauce begins to thicken.
- Turn off heat and let sit.
Directions for Spread:
- Place cashews, probiotic, and water in a blender and blend on high until smooth.
- Transfer mixture to a bowl and cover with towel, loose lid, or wrap. Place in a warm corner of your kitchen or on top of your stove for 24 hours to allow mixture to ferment.
- After 24 hours, mix in liquid smoke, nutritional yeast, and salt.
- Transfer the cheese mixture to a bowl and place in the refrigerator for at least three hours to set.
- Before serving, place cooled cranberry compote on top of the cheese.
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