How to Make Raw Food Vegan Nut Cheese
for the complete raw food nut cheese recipe scroll down
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Measure 1
1/2 cup almonds* and soak overnight in water. |
Rinse and drain the almonds. |
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Blend the almonds with 1 1/2 cups water, 2 tablespoons chickpea miso, 1 teaspoon coconut oil (optional), and the juice from 3 lemons. Blend until smooth using a tamper or you can make it in two separate batches so that it is less work for your blender. |
Pour contents of your blender into a bowl and season with a good quality pink or sea salt to taste. You can adjust for tanginess by adding more lemon juice. To make an herbed cheese fold in 3 tablespoons chopped dill (about 5 sprigs) and 2 tablespoons chopped green onion (about 3 green onions green part only). You can also add any combination of herbs and spices that you desire or leave as is. |
|
Pour
mixture into a
sprout bag and hang over blender carafe, pitcher, or deep
bucket. Let hang in the refrigerator to drain at least 12 hrs or longer
for a firmer cheese. |
|
Serve
on a raw cracker or on crudités. |
Raw Food Vegan Nut Cheese
1 1/2 cup almonds* (Soak in a bowl in the refrigerator overnight
and rinse before using)
1 1/2 cups water
2 tablespoons chickpea miso
1 teaspoon coconut oil (optional)
pink salt or good quality sea salt to taste
* Can use other nuts in the raw food vegan nut cheese such as raw cashews, brazil nuts, and macadamia nuts.
Optional:
3 tablespoons chopped dill (about 5 sprigs)
2 tablespoons chopped green onions (about 3 green onions green part
only)
*You can also add any combination of herbs and spices that you desire or leave as is.
Blend the almonds with 1 1/2 cups water, 2 tablespoons chickpea miso, 1 teaspoon coconut oil (optional), and the juice from 3 lemons. Blend until smooth using a tamper or you can make it in two separate batches so that it is less work for your blender. Pour contents of your blender into a bowl and season with a good quality pink or sea salt to taste. You can adjust for tanginess by adding more lemon juice. To make an herbed cheese fold in 3 tablespoons chopped dill (about 5 sprigs) and 2 tablespoons chopped green onion (about 3 green onions green part only). You can also add any combination of herbs and spices that you desire or leave as is. Pour mixture into a sprout bag and hang over blender carafe, pitcher, or deep bucket. Let hang in the refrigerator to drain at least 12 hrs or longer for a firmer cheese.
Click here for a great source of sprout bags to make the nut cheese
