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How to Make Raw Food Vegan Nut Cheese

for the complete raw food nut cheese recipe scroll down

 

Measure 1 1/2 cup almonds* and soak overnight in water.

* Can use other nuts such as raw cashews, brazil nuts, and macadamia nuts.

 

Rinse and drain the almonds.

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

 

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