cheese recipes

[carolg]

From gogreen.org newsletter I found several of Alissa's cheese recipes posted of which they got permission. I see they are in her book which I don't own yet. Patiently waiting for it to hit the stores. Hint, hint!

Here's a few of her many UNIQUE cheese recipes -- if
you dehydrate them until bone dry, they'll keep for weeks.

"SWISS CHEESE RECIPE
(from the book "Living on Live Food" copyright 2004 by Alissa Cohen, at
www.alissacohen.com, reprinted with permission)

Tastes exactly like real Swiss, without the holes.

1 cup cashew nuts, 2 Tbsp nutritional yeast, 1 Tbsp lemon juice, 1/4
cup water

Blend in food processor until smooth and creamy, spread batter about
1/8 inch thick on solid sheet of dehydrator (Excalibur teflex) and
dehydrate at 105F. After 5-6 hours, flip cheese over onto a mesh screen and
dry for 2-4 more hours (7-10 hours in all).

NACHO CHEESE RECIPE

Serve in slices on sprouted-grain crackers or break it up over salads.
For spicy nacho, add jalapeno.

2 cups macadamia nuts, 1-1/2 cups red bell pepper, 1 cup orange pieces
(about 1 orange), 4 cloves garlic, 1 lemon juiced, 2 Tbsp Bragg Liquid
Aminos

Same as Swiss Cheese - blend, dehydrate, flip after 5 hours. If Bragg
is not in your health food store, I'd use 1 Tbsp Soya sauce in place of
2 Tbsp Bragg.

For my masochist readers trying to Go Raw without a dehydrator, here's
Alissa Cohen's simple:

CREAM CHEESE RECIPE

Tastes like cream cheese and the texture is perfect!

4 cups macadamia nuts, 2-1/2 to 3 cups water

Blend with enough water to turn over, adding more as needed (this is
the way to start ALL nut & seed milks, sauces, and cheeses in a blender,
with just enough water to cover).

Keep this cream cheese as thick as possible. Place in small bowl, cover
with cheese cloth, and let sit at room temp. for 6-8 hours, store in
refrigerator."

===
I used to hate the taste of swiss cheese, but may version will grab my taste buds. Thanks Alissa. I don't see their newsletters mentioned any longer. How sad. Their other website is: http://eatsprouts.com/
carolg

[sptygl]

sounds yummy

[star1919]

Thanks Carolg... :D

[carolg]

Glad to share and give credit where it is due too. Been so blessed here that I can't hold back in sharing anyway I can.
carolg

[Cinnamon]

Alissa's Nacho Cheese is awesome, I make it all the time and use it as a pate. YUM!

[carolg]

Yes, the Natcho looks great. Thanks Cinnamon for feedback.

Aren't Macs expensive? I can find local, but super pricey. I can't order online and wait it out. Is 2 cups close to a pound perhaps? If so, that cheese would be very pricey, but surely delish. I don't use Braggs or Nama.

Maybe water or celery with some water would take it's place for salt taste? Not sure, but inviting suggestions.
carolg

[sptygl]

Yes, the Natcho looks great. Thanks Cinnamon for feedback.

Aren't Macs expensive? I can find local, but super pricey. I can't order online and wait it out. Is 2 cups close to a pound perhaps? If so, that cheese would be very pricey, but surely delish. I don't use Braggs or Nama.

Maybe water or celery with some water would take it's place for salt taste? Not sure, but inviting suggestions.
carolg


cashews as a substitute -- works just fine!! :)
or you can try a combo of a number of nuts............. for a variety

[Faithfullyfit]

I know what you mean about the RAW macadamia's- $13.99 a lb :eek: here in Texas! But they have such a mild flavor-mmmmm!


I want to make Almond cheese- my daughter loves the store bought Almond and Rice cheese's- But did you realize that the Veggie cheese's all have CASEIN in the ingredients! I used to indulge in this one non-raw treat, on rare occasion, with my crackers- but- yikes, who knew? After reading the china study- I try to have even my non-raw family stay away from dairy!!!!!

So,regarding this cheese- I have a very complicated recipe that I was about to attempt that involved fermenting with bacteria , straining, drying, etc...and everything- This looks much easier.....I will try it with almonds-can't wait. :D

[juliebove]

I've made both of these but do not use the Braggs. Use Celtic salt instead. The Swiss worked well the first time. After that I have misjudged when it was time to flip. Instead of slices, I got misshapen chunks. Still edible but not very pretty.

Have never done the nacho into slices. I either use it as is, no dehydrating or just partially dehydrated so it's lie a cheese spread. Very good packed into raw veggies.

[carolg]

Thanks all for info. I remember Swiss, having all those holes was ugly, so raw, this would be expected and accepted...just my thoughts, but surely won't know till I try it.

Cashews are a much more humane price so Mac's may be history to my budget with this quantity needed.

I made a beautiful blended salad--squash, bell peppers, tomatoes, and then the HOT pepper was so hot, I hope people at the raw gathering tonight people will enjoy it's color, and eat it too. Gosh, I can count myself out of this one as I only a pinch of a raw fresh one, and the heat is too hot for my tongue so passing on this dish for me! Now the "cheese" could have toned it down if mixed in, but not a reality today. Can't think nuts now as I am enjoying my own RP brownies to the max.
carolg

[exurb]

Juliano's book also has a nice "dairy" section in it if you're looking for a few more.

[Curleedst]

can you make these recipes with cashews vs. macadamia nuts?


I've made both of these but do not use the Braggs. Use Celtic salt instead. The Swiss worked well the first time. After that I have misjudged when it was time to flip. Instead of slices, I got misshapen chunks. Still edible but not very pretty.

Have never done the nacho into slices. I either use it as is, no dehydrating or just partially dehydrated so it's lie a cheese spread. Very good packed into raw veggies.

[Rawkinlocs]

can you make these recipes with cashews vs. macadamia nuts?

Yep! That is all I use as I cannot get macadamias in my immediate local area. The cheeses turn out great with cashews!

[Curleedst]

Hi RAWK!!!! I am now 15 weeks pregnant and after looking at these photos (food no longer makes me sick to my stomach) I am making my own chips and plan on making the salsa and cheese dip afterwards!!! Girl that looked so tasty and I can actually keep that down without feeling overly stuffed!

Thanks!


Yep! That is all I use as I cannot get macadamias in my immediate local area. The cheeses turn out great with cashews!

[luvmyfruit]

I sure wish I could find something similar to bleu...anyone?...Thanks

[Tirza]

...The Swiss worked well the first time. After that I have misjudged when it was time to flip. Instead of slices, I got misshapen chunks. Still edible but not very pretty.

....

I haven't made this yet, but could anyone tell me if it is of a consistency that would grate after it is dehydrated? That way, who cares if it is in lumps? I'd like a grated product too.

As for the nuts to use, I made vegan cheeses for years with cashews. I only just became acquainted with macs and while I love 'em too, I just can't see using them much because of the cost. Cashews really are good.

[carolg]

bump.
Great thread revisited.
carolg

[queenfluff]

I haven't made this yet, but could anyone tell me if it is of a consistency that would grate after it is dehydrated? That way, who cares if it is in lumps? I'd like a grated product too.

As for the nuts to use, I made vegan cheeses for years with cashews. I only just became acquainted with macs and while I love 'em too, I just can't see using them much because of the cost. Cashews really are good.

Thanks for bumping this thread! I love to experiment with raw cheezes! :)

Tirza, I have made the swiss cheese before and it was really good. It did taste like swiss. I dehydrated mine but I wouldn't say it was grated quality but nice for slicey snacks. I made it a few years ago though. Today I would probably add some Irish Moss to make it thicker and than dehdryate and then I am sure you could get a product that you could at least slice nicely to make it look grated or do a quick pulse in your blender or food processor after it is dehydrated and get "crumbles".

Some one posted a raw feta cheese recipe on here like a week ago and I am going to try that one next week because a girl I make food for would like to try it. I am still workin on the blue cheese myself. I have a recipe in mind - if it turns out successful I will post it. I used to love blue cheese esp in dressings!