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 50 Billion
*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.

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!

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