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.
misty wrote on March 28, 2012
is this gluten free? i assume not since its made from wheat berries…?
Susan wrote on March 28, 2012
You can make rejuvelac from buckwheat, quinoa or other grains that are gluten free.
Jim wrote on February 11, 2012
I have recently learned how to make almond milk with great success. I was wondering if the water used to soak the almonds in and then toss down the drain might be useable for making rejuvelac?
Jaime wrote on January 31, 2012
If I wanted to use probiotics or bacteria capsules instead of rejuvelac, what type or brand would I use?
THANK YOU!!!:) (new to raw food cooking)
Jackie wrote on January 28, 2012
This is my “Go To Cheese” . I use this for everything. It’s very versatile, just use different herbs and seasonings for the “crust”. Walnuts, cinnamon and raisins added to the mix make a nice dessert cheese. Very yummy with apples. Rejuvelac is started and nuts are soaking!!
Liesbeth wrote on December 7, 2011
Hi Suzan,
I find this cheese really wonderful, I make it every 2 days to have always some cheese available. I also make rejuvelac every day, and love it as well. Was wondering if you have any other recipes with rejuvelac, maybe sweet ones even. Would be great if you have some suggestions.
Liesbeth
Lizzy wrote on November 15, 2011
This cheese is so good. My first time making it. I did make it in my cuisinart food processor. No problem very smooth. I followed the instructions and when I finished the cheese I put it in the fridge and got it cold for a day and tried it on a cracker and thought okay whats the big deal even though it acts and looks exactly as cream cheese. Well the big deal is that this cheese taste better and better everday that it sits in the fridge. It taste cheesier! It’s wonderful! I have had it in the fridge for two weeks now and I have half left. It is wrapped in plastic wrap. It doesn’t get watery inside the wrap. And for only two cups of cashews it made a big loaf. Thank you so much Susan for this recipe. I will make this cheese forever.
Erika wrote on November 10, 2011
I can not tolarate gluten. Are this wheat berries the same as the wheat in well…breads and flours? Or is it like wheatgrass, which does not have gluten. Can I make Rejuvelac out of something else?
Erika wrote on November 10, 2011
Hi I am willing to givr this a try but I can not tolarate gluten. Are this wheat berries the same as the wheat in well…breads and flours? Or is it like wheatgrass, which doe not have gluten. Can I make Rejuvelac out of something else?
Susan wrote on November 10, 2011
It is not wheatgrass. It is the actual wheat grain. You can make rejuvelac out of many other grains.
Jacqui wrote on August 15, 2015
I hard that wheatgrass is also not gluten.
Amy wrote on November 9, 2011
So you have your dehydrator running when you put the cheese beside it? My house is quite cool so the only warm spot I could think of was my oven. I don’t have a temp guage for my dehydrator so I set the oven to under 100 degrees for a minute then opened the door to let some of the heat out and put the bowl in there to sit. I continued to warm the oven a couple times a day and would take the cheese out when I did so. I also let it set in the fridge. My cheese looked like yours does in the middle, but did not harden on the outside. thanks!