nut cheese

[Jennalle1771]

I have been reluctant to try any of the "cheese"recipes. I just don't see how nuts can produce a cheese flavor. has anybody tried these? and do they really taste like cheese?
(I am debateing trying the nacho cheese and sour cream for nachos that I am making this weekend)

[tglasco4]

Never heard of using nuts as "cheese" I use it as a sort of "tuna fish" but I would be interested in a cheese recipe. I would think the cashew would probably be the likely candidate for cheese since its a soft nut. I used almonds for the tuna-like pate I make.

Todd


I have been reluctant to try any of the "cheese"recipes. I just don't see how nuts can produce a cheese flavor. has anybody tried these? and do they really taste like cheese?
(I am debateing trying the nacho cheese and sour cream for nachos that I am making this weekend)

[Rawkinlocs]

Oh yeah! Especially pine nuts and cashews. When I made the Taliferno's tahini cheese, I was surprised at how it tasted like cheese (in flavor, not in texture)...more of a spreadable cheese, not stretchy or anything like that.

I believe it's the combination of those nuts (or tahini) and lemon juice. I remember years ago when I wanted to make homemade buttermilk pancakes. I had everything at home but the buttermilk (and it was during some of those trying times). So, I found a recipe that said if you didn't have buttermilk to take regular milk and add lemon juice or vinegar and it kind of "sours" and coagulates the milk. I figure, lemon juice added to the nut paste does kinda the same thing.

The Boutenko kids blend their nuts and other ingredients and then say to put in a nut milk bag, allow the "whey" to strain off and leave it out to kinda ferment for a day or something like that. I haven't tried theirs yet.

Also, the bell pepper cracker recipe that Sweetlips shared, maaannn, if those things don't taste as close to Cheeze-Nips as you're gonna get with raw food, I don't know what does! I mean, REALLY cheesy tasting and good using red bell pepper, cashews or pine nuts (or both) and some other stuff (can't think of it all right at the moment).

Now, of course it won't taste exactly like dairy cheese, no more than soy milk or nut milk tastes exactly like dairy milk...but it's close and when you've been without dairy cheese long enough, it'll taste even more reminiscent of the cheese you used to eat! ;)

[tglasco4]

Thanks Rawkinlocs!

I have the recipe book from the Taliferos. I probably just skipped over that cheese recipe but now I will definitely be giving it a try. I sounds like something that would make a nice topping on some salad and/or sprouts.

Todd

[smasty]

I was reluctant too..till I tried it!! Then I got to thinking...cheese is almost all fat, salt, and enzymes for flavor. Nuts are nearly all fat...so that's why it works! You add some salt and flavor (lemon, braggs) and it's amazing how much like cheese you've got. I love Alissa's mozzarella cheese...it's a great spread for sandwiches, crackers and leaf rollups. I'm getting ready to try her swiss cheese.

[vegbaby]

Not all cheese recipes use nutritional yeast, but for those that do, that's part of what imparts the cheesy flavor. My kids call nutritional yeast cheese.

Melanie

[corky]

Great info. as per usual! Vegbaby, what do you use nutritional yeast in that your kids will eat?? Any recipes/ideas you could share?? I very rarely give them cheese and would like an alternative--i personally don't like any soy cheeses cause they are all processed. Will try some of the other recipes too once i get Alissa's book. Great ideas!

[vegbaby]

Great info. as per usual! Vegbaby, what do you use nutritional yeast in that your kids will eat?? Any recipes/ideas you could share?? I very rarely give them cheese and would like an alternative--i personally don't like any soy cheeses cause they are all processed. Will try some of the other recipes too once i get Alissa's book. Great ideas!
Well, my kids are cooked vegans, so they mainly eat it on popcorn, over broccoli or spinach cooked with garlic and salt, or on pasta with olive oil and salt.

[marigold]

sory i dont think they tast anything like cheese and calling raw tuna or salmon or cheese is so misleading..BUT these "cheeses" do taste nice - i do wonder if calling this food cooked names keeps us somehow trapped in that way of thinking..????

[Alissa]

if you make my cheddar cheese, American cheese, nacho cheese, etc...and dehydrate it completely, it is like slices of cheese, also my Swiss cheese is exactly like Swiss cheese!

[Rawkinlocs]

sory i dont think they tast anything like cheese and calling raw tuna or salmon or cheese is so misleading..BUT these "cheeses" do taste nice - i do wonder if calling this food cooked names keeps us somehow trapped in that way of thinking..????


Misleading to whom, Marigold? I personally think they can be called by these names because they're just names to describe the food. I mean, if someone blends up some nuts, lemon juice, salt, etc. and when they eat it, it reminds them of cheese even without it tasting exactly like it, then it's all good. The name of the dairy version of cheese had to come from someone just coming up with that name upon the discovery of the substance made from milk. There's a vegan version using tofu or other soy-base and now WE have our raw version that uses nuts - LOL!

They all taste differently because there are different ingredients being used. If you take a whole food (just plain nuts, just plain lemon, etc.) then they are what they are. But once you combine them to create a new dish, then it needs a name and we associate the name with whatever it reminds us of from our past experiences with food.

Take note also of the fact that most people who create these recipes will use names like "cheeze" or "mock salmon pate'" or "almost tuna" but I realize too that sometimes the actual name is used like carrot-pecan burgers. And perhaps you're right about it keeping us in the frame of mind of cooked foods, but I also think it helps those transtioning to raw from SAD in a way and it makes us feel like we're not being deprived when we can say, "Hey, I ate strawberry cheesecake today!" and folks KNOW they're a vegan and wonder how in the world can they look so good, be so slim and eating things like cheesecake and we just smile and know on the inside that the version we're eating is raw, living and better for us than the dairy, cooked counterpart!

[marigold]

i read a great article on this subject but of course cant recall where it was..!!
of course its going to help some of us i can see that..i think its led to a lot of disapointment for others too..you think oh yum burgers or cheese or cookies thinking of the cooked ones and then the raw ones taste nothing like and its a big let down..i know many who say this - for me i would prefur the raw to be compared only to itself.but thats just me as we are all different - diff things work for others.

[Rawkinlocs]

i read a great article on this subject but of course cant recall where it was..!!
of course its going to help some of us i can see that..i think its led to a lot of disapointment for others too..you think oh yum burgers or cheese or cookies thinking of the cooked ones and then the raw ones taste nothing like and its a big let down..i know many who say this - for me i would prefur the raw to be compared only to itself.but thats just me as we are all different - diff things work for others.

Yeah, I see what you're saying Marigold. Thinking back, there were a few recipes I tried when first going raw that had familiar names and I thought it might taste awful close to what I was accustomed to (although I had a feeling it wouldn't) and you're right, it was a disappointment and a letdown when it did not.

Same when I tried soymilk for the first time. Some things DO taste like or very close to the cooked versions, but some do not.

But I still think having the familiar names is kinda cool for those who are quite familiar with the tastes of the raw versions! :)

[qetta]

I made Alissa's swiss cheese recipe yesterday. TOTALLY tastes like swiss cheese to me (please keep in mind I've been vegan for awhile...) Smells like swiss cheese too, and I don't think that's a smell I've forgotten. It was really, really good!

I've tried making fermented nut cheeses before, but the recipe I used (from Living Cuisine by Rene long-last-name-I-forget) said it needed to ferment in like 95' temps or something. Which is hard to achieve in Minnesota, especially in November. I tried using the dehydrator too, but nothing happened. From now on I'll just stick to Alissa's easier cheese recipes. (Unless anyone has good tips on making the fermented kind -?)

[Curtis]

lol okay adding to my to make list:
raw pizza
chili
swiss cheese

[qetta]

lol okay adding to my to make list:
raw pizza
chili
swiss cheese

Hee hee - Every time I log on to this board, I end up with plans to make way more things than I have the time (or stomach space) for!

[rawjojo]

Hi Rawkinlocs!

Would you mind redirecting me to that bell pepper cracker recipe. I thought I had saved it but I must not have, and of course, I can't find it anywhere on here. Could you at least give me a hint where it may be hiding! Thanks! I would like to try and make them!
rawjojo

[Rawkinlocs]

Hi Rawkinlocs!

Would you mind redirecting me to that bell pepper cracker recipe. I thought I had saved it but I must not have, and of course, I can't find it anywhere on here. Could you at least give me a hint where it may be hiding! Thanks! I would like to try and make them!
rawjojo

Here ya go!
http://rawfoodtalk.com/forum/showthread.php?t=550