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Recipes Nugget Markets Signature Recipes

Sun-Dried Tomato Walnut "Cheese"

Prep time
1 day PT0
Cook time
N/A PT0
Yield
2 cups
Difficulty
1 out of 5 on the difficulty scale
Nugget Markets signature recipes

Ingredients

  • 2 cups organic raw walnut pieces
  • ¼ cup rejuvelac
  • 2 tablespoons lemon juice
  • 2 teaspoons Himalayan rock salt
  • ½ ounce sun-dried tomatoes (yields ½ cup once reconstituted)
  • 1 tablespoon orange juice, fresh squeezed

Preparation

Soak walnuts in filtered water for 6 hours. Strain, cover with more filtered water and soak for an additional 6 hours.

Strain walnuts, then place in a food processor. Add rejuvelac, lemon juice and 1 teaspoon Himalayan rock salt and purée into a paste.

Transfer walnut mixture into a small strainer lined with cheese cloth. Place strainer over a bowl, cover and let ferment at room temperature for 12 hours. Discard liquids that accumulate in the bottom of the bowl.

Reconstitute sun-dried tomatoes in 1 cup of 105°F filtered water. Let stand for at least 1 hour. (You may soak the sun-dried tomatoes several days ahead of time while the walnut “cheese” is fermenting; if so, keep covered and refrigerated.)

Transfer fermented walnut paste to a food processor; add sun-dried tomatoes, orange juice and 1 teaspoon Himalayan rock salt. Process to a fine paste.

Refrigerate until ready for use. “Cheese” will keep in refrigerator for up to 5 days.