I had a brief stint with fermented seed and nut cheeses early on my raw journey, using mostly sunflower seeds and almonds. Neither Don nor I were really impressed at the time, so I quickly forgot about it.
My interest was later rekindled when someone posted Chad Sarno’s Cashew Cheese Au Poivre on Raw Freedom Community. I was still a little hesitant, remembering my failed experiments, but curiosity got the better of me (especially after reading how yummy it was!) I decided to take the plunge and give raw nut cheese another chance. I don’t know what I did wrong before, or perhaps it was just a matter of what type of nuts/seeds I used, but this Cashew Cheese was a whole different story. The result is simply unbelievable; so similar to the ‘real thing’ in looks, texture and even flavor!
- 2 cups cashews, soaked 4-12 hours or macadamia nuts, soaked 4 hours
- 3 capsules probiotics
- 2/3 cup rejuvelac (See recipe below) or water
1. In a high-power blender such as the Omni V 3HP blender, blend the soaked cashews or macadamias with probiotics and rejuvelac or water until very smooth.2. Line a strainer with a double thickness of cheesecloth and place over a bowl.
3. Transfer the mixture to the cheesecloth-lined strainer and cover with a plate. Place a weight on top (I use a 2-quart mason jar filled with water) so as to gently press some of the liquid out. If the cheese pushes through the cloth/strainer, then either the weight is too heavy or the holes of the strainer are too big.
4. Leave in a warm place to culture for 24 hours to 48 hours. Culturing time will depend on whether you’re using rejuvelac (shorter) or water, how warm your house is and how ‘ripe’ you like your cheeze.
5. Once your Basic Cultured Cheeze is ready, you can then season it according to one of the recipes in this book or with whatever flavors you want such as garlic and chives, sun dried tomatoes and olives, fresh basil, rosemary and thyme, or jalapeño pepper. So many variations to play with!
– For best results in terms of texture, it is key to use as little liquid as possible.
– I once forgot to soak the cashews ahead of time and simply ground them up finely in the blender first. The mixture didn’t blend as easily as with soaked cashews, so I ended up using more liquid than in the original recipe.
– If you feel this is more cheeze than you can eat in a week, simply freeze a portion of it in an airtight container, before or after it’s seasoned.
To Make Rejuvelac
I’m sure there are many different ways to make rejuvelac, but here’s the basic technique as described on the Sproutpeople’s site.
2 Cups Rye
10 Cups Water
2 Qt. Jar
1. Soak 2 cups of Rye in your 2 quart jar. Cover with 1 quart or more of cool (60-70 °) water. Stir seeds up to assure even water contact. Soak for 8 – 12 hours.
2. Pour off water.
3. Rinse (fill Jar 3/4 full with water), twirl vigorously, pour water out, and repeat – if necessary – until water runs clear). Use cool (60-70°) water.
4. Drain thoroughly by shaking your Jar – you want as little water as possible to remain in your Jar between Rinses. Set your Jar in a low-light, room temperature (70° is best) location.
5. Rinse and Drain (repeat steps 3 + 4) again 8 – 12 hours later.
6. 8 – 12 hours later your seeds will have the beginnings of little tails (sprouts). Add 6 cups of water (spring, purified or tap – your choice) to the sprouts and place the jar in the usual low-light, room temperature (70° is best) location for 2 days.
7. Pour liquid – this is your Rejuvelac – into a glass and drink some! Refrigerate the remainder until ready to drink or use in a recipe.
8. You may make more Rejuvelac by repeating step 3 and then adding 1 quart of water. Place your Jar in the usual location and culture your Rejuvelac for 1 day – then follow step 6 again.
Your sprouts are now pretty much spent, so toss ‘em to the critters (squirrels, rabbits, birds and many other outdoor creatures love sprouts) or compost them – or – throw ‘em in the garbage – it’s nice to add a little organic matter to a landfill though, don’t you think?
– If you only want rejuvelac in order to make cheese, you might want to cut the recipe way down.