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.
Amy Segnit wrote on November 20, 2009
If one is allergic to wheat, would they also be allergic to sprouted wheatberries? Curious…
Susan wrote on November 20, 2009
I think it would have to be determined by what exactly you are allergic to concerning wheat and is that present in the sprouted wheat.
Sanne wrote on July 31, 2009
My cheese has been on the counter overnight, but it still feels like a thick yoghurt. Is it supposed to be like that?
Susan wrote on August 7, 2009
You need to refrigerate it once you have let it sit out.
Carol wrote on July 18, 2009
Once sprouted what do you do with the Wheat berries? I’m very new to all of this.
Thanks, I look forward to hearing from you.
Susan wrote on July 19, 2009
As stated in the recipe…you then take 1/2 C of the wheat berries and 4 cups of water. Combine and let ferment for 24-48 hours to get your rejuvilac.
jT. wrote on July 6, 2009
Thanks for proving the link to your site…what a great resource you have here. Can’t wait to try this recipe…looks delicious =)
Sanne wrote on May 5, 2009
I can’t wait to try this cheese *getting up to prepare the rejuvelac right now*
Thank you so much for this recipe.
Eva wrote on February 15, 2009
Susan,
just a quick question. The water that you pour over the wheat berries, is that all rejuvelac or only the top fizzy part? How much water would I need to prepare to have 1/2 cup for the cheese recipe? I don’t have a jar that fits 4 cups and was wondering whether I can just make less wheatberries with less water and still have enough rejuvelac for the cheese.
And will room temperature (it’s summer here currently) be enough for the rejuvelac process to work?
Thanks for your help
Eva
debbiedoesraw wrote on February 5, 2009
Your site looks amazing! love it, come see me at
http://www.debbiedoesraw.blogspot.com
deb
Studentoflife wrote on February 4, 2009
You need to come to Colorado to share all of the great food you are tormenting us with here on this great site. What do suggest as a pairing with this cheese?
wind4me wrote on February 4, 2009
you got to figure an APP where we can share the food over Twitter……..pictures tell a thousand stories………one taste of that and I will personally move you to Colorado to make that!!
Nice work!