Tag Archives: Raw food

Impress your holiday guests with these Artisan Cheese Recipes

You will be hearing a lot of “I cant believe this is not dairy”!

 

Cheese Base Recipe

2 C Cashews (soaked 3-6 hrs)

1C Water

1 t Probiotics

 

Mix in Vita Mix until creamy, be sure to watch consistency as you want it on the thicker side.

Place mixture into a chinois lined with cheese cloth. If you do not have a chinois a fine mesh colander will work as well.

Pour into Cheese Cloth and wrap edges over the top of the cheese. Finish by placing a weight on the top to release any excess moisture. Leave on counter in room temperature to ferment for 24 hours and NO longer than 48.

Cheese is ready. You could also use Macadamia or Almonds for your base. Take cheese base out of cheese cloth transfer into a bowl and add:

3/4 t  Sea Salt

2 t Nutritional Yeast (not raw)

1 1/2 t Lemon Juice (optional)

 

Have fun and make it yours by using different types of molds and shapes.

This is a BIG hit in our house!

 

Black Truffle Mushroom Cheese

1 1/2 C of Wild Mushroom Mix (Porcini, Chilean Bolete, Black Trumpet, Oyster, Shiitake & Eryngii)

1/2 Shallot

1/4 t Black Truffle Salt

1 t Black Truffle Oil

1/4 Sea Salt

1/2 t Fresh Rosemary

After you re hydrate mushrooms, blot them between paper towels to remove any excess water, dice them then add to the bowl. Add the above ingredients mincing the rosemary and place on the dehydrator. Dehydrate for 3 hrs and then place half mixture into cheese base saving some for the top.

 

 

Sweet Onion Cheese

1/2 Shallot

1/2 C Sweet Onion

2 Green Onions

1/4 Sea Salt

Handful Fresh Herbs

 

Serve with your favorite Chips & Crackers.

Corn Chip rounds, Spicy Corn Squares & Thai Chips

 

Happy Holidays to you and your loves ones

 

Advertisements

Survive the holiday “munchies” with my favorite kale chip recipe

I always soak and then wash my kale to get all the dirt and possible “friends” off.

Keep the ribs as they are great for juicing! 🙂

Blend together, cashew, nutritional yeast, water, red pepper, lemon and sea salt.

This recipe gives a nacho cheese flavor, sure to win over even your biggest skeptics.

Dehydrate at 105 for 4 to 6 hours and then enjoy!

 

 


%d bloggers like this: