Cut the papaya in half and scoop out 1-3 tablespoons of seeds. I like to use a lot because they have SO many health benefits! Plus they are slippery and fun to crunch. Add the seeds and the rest of the ingredients except the yogurt to your food processor/blender/mortar and pestle. I used this cool little rip cord chopper that I LOVE. I originally got it for my camper, but I use it all the time because it’s easier to clean than the food processor or blender. Plus it’s fun to pull that cord a million times like a crazy person.
Grind up all the ingredient to your preferred level of chunky-ness. I like some texture, so I only ground it a little bit. Then add in the yogurt and stir in up. Voila! You’ve got a delicious and healthy dressing and/or marinade! Its a little sweet and a little savory and a little tart. Delicious.
Serving suggestion: I made a batch of cream sauce with yogurt and a batch without yogurt. I used the non yogurt batch to marinate a block of torn up tofu. I let it marinate for 30-45 minutes.
I baked the marinated tofu at 425 for about twenty minutes, stirring often to keep it from sticking. I roasted some butternut squash and yellow squash at the same time. I put it all over a bed of saffron infused rice (add a pinch of saffron, 1/2 t of turmeric, a splash of roasted sesame oil, and one t salt to the rice before you bring it to a boil), drizzled on the cream sauce, and sprinkled some smoked paprika on top for a flavorful fall meal.
I’m calling this hazelnut yogurt, because of the way I’ve made it, however, it’s more like cultured hazelnut creme fraiche. It’s so rich and flavorful, you won’t want to use it like yogurt. It’s better suited to a dollop on a savory dish to add depth and richness to the meal.
What you need:
2 c hazelnuts
an extraction bag (panty hose or nutmilk bag)
a drip station (wire screen sieve and cloth)
one scoop Avellana vegan cultures
Soak the hazelnuts overnight. Boil them in a pot with two tablespoons of baking soda. Once the skins start to slip, remove from heat, strain off water, and refill the pot with cold water. Rub the hazelnuts between your hands to remove the peels.
Put peeled hazelnuts into blender with 6 cups water (you will likely need to divide this into two rounds. Filter out the hazelnut fiber with the panty hose or nut milk bag. Place milk in a large bowl or container.
Add one level scoop of Avellana culture to the hazelnut milk and stir. Place bowl/container into fermentation station (or divide into smaller containers if the fermentation station isn’t big enough) and culture for eight hours at 100 degrees.
The protein and fat of the hazelnut will separate from the water during culturing. This “no whey” will need to be separated off to thicken the cream to your desired consistency. Line a screen sieve with a tightly woven cloth and pour the cultured hazelnut cream in. Thickening will likely take several hours. You can stir the cream gently to speed the process. Cover it while you wait for it to drip out.
The final result is a rich, velvety cultured cream. You can push it toward the savory side or go sweet with it. Either way, a little of this cream goes a LONG way, so use it sparingly!!
1/8-1/4 c cashews (more=creamier and fattier, less is beanier and lighter. If you want, you can omit these altogether and opt for a plain chickpea yogurt)
1.5 c water
an extraction method (nutmilk bag, colander, panty hose)
Soak chickpeas and cashews over night.
Add chickpeas, cashews, and water to blender and blend until smooth (you can also grind the cashews separately and add to the chickpea milk after you cook it, if you prefer. It adds a step, but may make the final result a little creamier. I’ve tried it both ways and it’s good either way…I guess it’s a matter of preference). Extract the excess fiber. It’s easier to squeeze the milk out using chickpeas because they are a little more fibrous and less squishy. I filter it back and forth a few times until I have little or no pulp left over.
(It looks a little weird now, outta the kitchen :/)
(oh no! I got a run in my stocking!)
3. Heat up the milk until it is steaming, but not quite boiling. It will start to get a little thicker, don’t worry, that’s just the proteins changing with the heat. Put a lid on it and let it cool down for several hours.
4. Put the milk in a jar and add one blue scoop of Avellana culture. Put it in your fermentation station and let it culture for eight hours at around 100 degrees. Don’t let this culture too long! It will take on a strange, otherworldly smell. (I’ve eaten it anyway when it smells like that and I didn’t die…but proceed at your own risk! 🙂