How to make Nut cheese?

[PunkRotten]

Hi,

Does anyone got any nut cheese recipes? List all that you know. Thanks I really appreciate it.

[sport]

Cream cheese

2 cups soaked cashews 
1 T water 
1/8 tsp salt
Process till creamy.
Cover and leave out overnight at room temp. Then refrigerate to get more solid. You can flavor this cream cheese with herbs, garlic, chives, dried fruit, agave, etc.



Feta 

2 c saved almond pulp 
¼ cup light miso 
4 sprigs fresh parsley 
6 fresh basil leaves 
3 T fresh oregano 
4 T fresh thyme 
3 T fresh white sage 
¼ c olive oil 
1 tsp white pepper 
2 tsp salt 
2 green onions
Combine and blenderize until very creamy. Pour into mesh bag. Squeeze liquid out of bag until no more will come out. 
Put pulp crumbles on teflex sheet and dehydrate at 105 degrees for 6 hours or until completely dry. Keep in refrigerator in sealed glass jar.
Freeze liquid into ice cubes and use to season soups or gravy.



Ricotta 

4 c soaked macadamia nuts 
2 cloves garlic 
1 tsp salt 
1 basil leaf 
1 sprig parsley 
Puree adding water as needed. 



Pimento Cheese 

Blend until smooth:
1 cup water 
¾ cup cashew nuts 
1 T tahini 
1 tsp salt 
3 T Nutritional Yeast flakes 
1 T minced onion 
¼ cup minced red bell pepper 
½ of a small clove of garlic 
Dash dill seed 
2 T lemon juice (or to taste) 
Stir in:¾ c minced cheddar cheese
¼ cup minced red bell pepper



Cheddar Cheese

Blend until creamy:
1 large red bell pepper 
¼ c water 
1 c raw cashews 
1 T tahini 
3 T nutritional yeast 
1 ½ tsp. sea salt 
1 T minced onion 
1 clove garlic 
2 T lemon juice
Spread on teflex sheet and dehydrate. Slice as desired.



Rich Cheddar Sauce

1/2 large red bell pepper
¼ c water
1 c raw cashews, sunflower seeds, or almonds
1 T tahini
2 T nutritional yeast
1 ½ teaspoon sea salt
2 teaspoons onion powder (or a small slice of onion or 1 tbs or so of green onions)
1 clove garlic
2 T lemon juice
Blend until creamy. Add more water if it is too thick.

Parmesan

Grind to preferred consistency:
Cashew nuts 
Salt

Nut Cheese
1 cup truly raw cashews (soaked for 8 hrs)
1 cup pine nuts (soaked for 2 hrs)
1 cup almonds (soaked 10 hrs)
1 tbs. rejuvelac
1 pinch of Celtic sea salt Process the nuts and salt in a food processor or blender till smooth but still has some texture. Transfer mixture into a non metal bowl and add the rejuvelac, cover with a light towel and leave it out at room temp. for 10 hrs. Store in the fridge till ready to use.

[DebB]

I ordered this eBook (http://www.therawchef.com/cheese.html)and was lucky to get it ahead of time at half price. I haven't made any of the cheeses - yet, but I look forward to making them! *Ü*

[smiley]

I tried the "goat" cheese, basic cheese, and cheddar cheese recipes from Russell James Cheese Ebook. The goat and basic cheese was delicious but I did not like the cheddar cheese because the bell pepper flavor was too overwhelming to me.

Basically, it's cashews or macadamia nuts, probiotic powder, salt, and a touch of lemon. Leave out at room temperature for 1 - 2 days. You can refrigerate it to keep it like cream cheese or you can shape it, put in freezer to set, then put into dehydrator to get rind which will make it look more like cheese.

[PunkRotten]

For those who make cheese, what probiotic powder or pill do you recommend? I bought some hard red winter wheat berries from the store, could I make rejuvelac with it?

[joliepolie]

Russell recommended the New Chapter brand ..the All Flora...I have used it with good results as well..his cheese ebook is well worth it!