View Full Version : Nut Cheeses
08-08-2006, 07:09 PM
I fixed way to much cashew cheese today. I'll never eat all this in a couple of days. does anyone know if I can freeze part of it for eating after I eat all the other??? Thanks
08-08-2006, 07:54 PM
I don't know the answer to your question (sorry) because I never made nut cheese. Can you please give me the recipe? Thanks!
08-08-2006, 08:32 PM
You Brave person...I have never made cheese before, since I loved it sooooooooo in sad. So don't worry about freezing it, just send it to me...(*-*)
08-08-2006, 08:44 PM
I would think you could freeze it
Would you share your recipe please? Cheese is something I'm truly missing and haven't had much luck with it
08-08-2006, 08:51 PM
Can you dehydrate it? I've only tried making nut cheese once and it didn't work very well. Sorry, I really don't know the answer.
08-08-2006, 09:38 PM
Ugghh. I wish I could EVER have any leftover nut cheese. I just keep picking at it until it is all gone! So ummy. Why don't you make some raw pizzas or rawvioli and share with a friend? Just a suggestion - I dont' know if it will freeze.
08-08-2006, 09:58 PM
Try dehydrating it and then you can eat it as "slices" on crackers or crumble up into salads or on raw tacos, etc.
I love raw cheese now...I make it more basic than most recipes...just some cashews (sometimes adding pine nuts, sesame seeds or both), a LITTLE bit of orange, red or yellow bell pepper, juice of half a lemon as well as a little bit of orange juice (this REALLY gives it a "cheesy" flavor for some reason...but not to much!), a few dashes of salt and water to desired consistency in the Vitamix (or blender but if a standard blender, soak the cashews first to soften and make blending easier).
08-08-2006, 10:27 PM
This i the ones I use:
Almond or Cashew Cheese
2 Cup almond: hot soak for 5- 10 min & peel before then soakfor 8-10 hrs if
you want white cheese or if you want cashew cheese use 2 1/2 cup
unsoaked if you have high speed blender or soak at least 4 hours
1 cup rejuvelac or 1 cup filtered water and 1/4 t probiotic powder DON'T add
a lot of extra water trust me. If to liquidty it all runs down the drain so
try to only use 1 cup or your regret it. I lost many batches before I
Blend almonds or cashew and rejuvelac in high powered blender add more rejuvelac if needed for smooth creamy texture
Select a strainer (a plastic berry basket works good) line it with cheesecloth or nut bag allowing edges on ALL four sides, sitting this on a plate with a lip to catch run off as it drains out of cheese. Pour Nut batter into lined container. Fold extra cloth over the top of the cheese and put in a warm location to ferment for 8-10 hrs. Less fermentation in warmer weather
After about 2 hrs fermenting put a weight on top of the cheese to help press more liquid out.
You can use plain like this and store in a sealed glass jar in refrigerator for a week (if it last that long) or season to your taste. I just made herb flavor today by taking 3/4 cup cheese, 1/4 cup pine nuts chopped, 1/4 cup onion chopped, 1 T miso, 1/2 T nutritional yeast, 1-4 t raw crushed garlic to your taste, 2-4 T fresh chopped parsley to your liking, 1T fresh chopped dill or more to your liking, blend all except the green things save to last and sorta mix in as they will turn it green if you blend them in. Enjoy
Do any of you have a good salad dressing that sorta gets close to tasting like ranch???? I miss it.
08-08-2006, 10:50 PM
Hi cracker, I tried to make a cheese similar to this recently and it didn't turn out well. I used miso instead of rejuvelac (the recipe listed either as an option). I think that my blender does not have enough power to blend the nuts and miso to the right starting consistency. And I think I added too much water like you mentioned as well. I'll try your recipe next time. One question, do you have to make your own rejuvelac? Or were you able to purchase some? thanks!
08-08-2006, 11:04 PM
After reading these recipes (thanks, Rawkinlocs and cracker) I will have another go at the nut cheeses - suddenly I am hungry ;)
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