Raw Vegan Cheese
Life got exciting today. I made my raw food recipe for raw cashew cheese and it turned out great! I have been preparing raw food for some time now but the cheese, the ones that you have to make and set-up for a day, seemed a little daunting. Well, as my friend Michael often says, sometimes you just have to pull the bands back and let them fly. I’m glad I did. A few handfuls of cashews, some rejuvelac, and a little patience turned out a delightful cheese spread that is a welcome addition to any raw diet.
If you are wondering what rejuvelac is, it is a fermented liquid made from sprouting wheat berries that is said to be high in enzymes, friendly bacteria, vitamins and minerals. It is known as a health drink. If you have been following this site, you know I am sprouting a lot of wheat berries these days. I decided to put some of those sprouted wheat berries to work, make some rejuvelac and then, the cheese.
Cashew Cheese
Rejuvelac
- 1/2 cup sprouted wheat berries (sprouted just until tails start)
- 4 cups filtered water
- Place the wheat berries and the water in a jar. Leave in a warm place for 24-48 hours. You will see a little fizz. The liquid should be a little tart but not smell off.
Cheese
- 2 cups cashews
- 1/2 cup rejuvelac
- Cover cashews with water and soak overnight. Drain off water.
- Place cashews in Vitamix and process with rejuvelac until a smooth paste forms. You can add a dash of celtic sea salt.
- Line a strainer with 2 layers of cheese cloth. Spoon mixture into the cloth.
- Set in a warm place and let set for 24 hours. Form into the shape you want. I coated the outside with cracked pepper.
- Put in refrigerator to finish setting. Store in the refrigerator for about a week. Serve with Onion Sunflower Seed Flat Bread.
Robin wrote on February 11, 2020
Hi. I have a couple of rejuvlac cashew cheese: 1. After the cheese sits in a warm place for 24 hours, just before you transfer to the refrigerator, is that when you shape the cheese and add a crust like coarse black pepper?
2. Then ater you put the cheese into the refrigerator for a week to finish the process, do you keep the cheese uncovered and open in the cheesecloth in the strainer OR do you place the cheese in a covered container?
Susan Boxwell wrote on April 6, 2016
Can any nut be used? Pecans etc.?
Billie wrote on November 19, 2016
Hi Susan, I’ve used Brazil nuts and a combination of Brazil nuts/sesame seeds with great success. I say try it with whatever but you like best.