When I started my raw food journey I thought I would never quit cheeses and their delicious taste! Well, although I was called ‘Cheese Queen’ by one of my dear friend Katie who lives in England, I was actually able to quit cheese and rarely have cravings (and if I have, I simply eat it!).
I found a recipe to make nut cheese and experimented a bit with the ingredients. Today I’ll share a recipe of raw cashew cheese which I prefer the most. There are endless of versions using different types of nuts. I love the cashews the most to make raw cheese.
Here is the recipe!
A group of friends 🙂
High speed blender
1 cup soaked cashews
2 tablespoons nutritional yeast
1/2 teaspoon probiotic powder
1 tablespoon lemon juice
2 tablespoons Tamari
Put all ingredients in your blender and mix until you get a creamy consistency. Taste and add more tamari or nutritional yeast to your liked taste. You can also experiment with herbs. I prefer using fresh herbs to put around the cheese at the end.
Put your creamy cheese in a form (I use small 12 cm round spring form) and leave it cure for about 24 hours. Serve with fresh herbs sprinkled on the cheese. The cheese should be firm enough to cut. However, if you add just a tiny bit of water, then you end up with really creamy consistency. In that case you can use 1 teaspoon of Irish moss to thicken the consistency.