IMAGE © ADAM CK VOLLICK
 

E3Live BrainON Blue Cheese with E3Live's BrainON, and E3 Probiotics 50 Billion

recipe by Jess Rice
Served here as a sauce with Buffalo Cauliflower Wings. This sauce makes an excellent dip or salad dressing! Or, simply keep the blue cheese in a wheel or log form and use it on a vegan cheese plate.

ingredients:
3 cups soaked cashews (at least 3 hours until soft)
1 cup water*
2 vegan probiotic capsules* E3 Probiotics (open, pour out powder, discard capsules)
*You can substitute 1 cup sauerkraut brine for the probiotic and water
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½ tsp sea salt
¼ cup lemon juice
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2 tsp E3Live BrainON powder
1 Tbsp lemon juice
2 Tbsp noni fruit juice or powder*
*You can substitute 2 Tbsp sauerkraut brine for noni fruit in a pinch


fermenting your cashews:

• Blend cashews, water and probiotics until completely smooth.
• Pour mixture into a nut milk bag (or very fine cheesecloth).
• Place full nut milk bag in a ceramic or glass bowl and cover the bowl with a clean tea towel.
• Dehydrate on 115 degrees for 24-48 hours until it begins to look firm and bubbly/porous.




 
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• to make your blue cheese ribbon:
  Combine the following ingredients with ½ cup of your already fermented cashew mixture:
  2 tsp E3Live + BrainON
  1 Tbsp lemon juice
  2 Tbsp Noni fruit juice or powder*
  *If you can’t find Noni at your local health store or online, you can substitute 2 Tbsp sauerkraut brine. Noni naturally tastes very similar to blue cheese!
  
  
  directions:


• Thickly spread the white cheese mixture in a medium-size mixing bowl.
• Spoon blue-green E3Live cheese mixture little by little onto white cheese.
• Gently, using a flexible spatula, scrape down the sides of your mixing bowl, folding the white cheese over onto the blue cheese ribbon. Do not over mix!!
• Scoop folded cheese mixture into plastic wrap-lined cupcake tins. Cover and freeze until firm. (Lasts for up to 1 month in the freezer.)
• Unwrap mini cheese wheels and serve. You can use this in any recipe requiring blue cheese!




 
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E3Live Blue Cheese Sauce

sauce ingredients:
2 Tbsp finished blue cheese (using my E3Live recipe above!)
¼ cup water
½ tsp apple cider vinegar
½ tsp sea salt
½ lemon, juiced
½ tsp agave


directions:

• Thaw blue cheese and gently whisk all ingredients together until a thick, chunky sauce forms.

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Visit Jess Rice:
on Instagram: @mypoortiredliver
on Facebook: facebook.com/mypoortiredliver