24/02/2026
Is it “Bad” or is it “Bubbly”? 🫧🌶️
Ever open a container of my Jalapeño Green Onion or my Red Pepper & Garlic “Queso” and find it’s gone all airy and fluffy? Don’t panic—you’ve actually hit the probiotic jackpot! 🎰
The “Double-Culture” Magic 🧬✨
Both of these flavors start with my already cultured cashew cream. Then, I fold in my live, lacto-fermented pepper sauces. For the “Queso,” I use a vibrant blend of whatever red hot peppers are at their peak—like Fresno, Red Serrano, or Red Jalapeño—along with plenty of garlic.
When those two different “good” bacterial colonies meet, they throw a massive party! 🥳 They start working together to create tiny bubbles—just like a sourdough starter or a bottle of champagne.
The result? It’s essentially a savory probiotic mousse! It’s extra tangy, super light, and packed with a double dose of gut-healthy goodness. Whether it’s the zesty green onion or the garlic-red pepper “queso,” those bubbles are just nature’s way of saying “I’m alive!”
Chef’s Pro-Tip: 💡
All of my CHEEZ flavors are wonderful as “food condiments” to level up any meal! While they are incredible on tacos, you can also:
• Dollop them on top of roasted vegetables or meats.
• Use them as a dip for a snack board.
• Stir a spoonful into your favorite soup to make it instantly rich and creamy.
• Slather them on sandwiches, wraps, pastas, rice, and so much more!
I am still leaning into the science of fermentation every day. Working with live cultures is a wild ride, and I’m constantly learning and refining my process. With every batch comes more improvement, and I’m so grateful to have you all on this journey with me. 🫶✨
Eat the bubbles! 🥂🍴 VeganCheez GutHealth
