Thursday, April 12, 2012
Glory be!! Homemade vegan cheese!!!!! : D
A million thumbs up, and if cows had thumbs, they'd be up too!
I got this recipe from: Living Cuisine- The Art and Spirit of Raw Foods by Renee Loux Underkoffler. This book is HIGHLY recommended for anyone interested in eating more vegan or raw foods, and definitely for those rebels who want to go all vegan or raw!! ; )
Take one cup of any raw nut or seed or combo, and soak overnight (6-12 hours). Drain, rinse, and put into food processor with 2 teaspoons unpasteurized miso. Pulse until mixed and chunky like cottage cheese.
Put in a clean glass jar in a warm place (preferably 85 - 95 degrees F) for 6-12 hours. Make sure to cover jar with cheesecloth or linen + a rubber band. Take the cheese, wrapped in cheesecloth, and wring all the whey out. You can put it in the food processor with a little olive oil and blend until smooth. You can also season it anyway you can imagine, be creative!
I made my first batch with cashews, and blended it only with olive oil + salt. It tastes a little cheddary, like those Wisconsin crock cheese things, but blended with olive oil, it tastes like American cheese!
Our lives are saved! Cows rejoice! Pity if you are allergic to nuts, but you can use seeds, like sesame, sunflower, pumpkin, and so on.
Blessings! Enjoy in radiant positivity!
: D ~laura