Real Food Rehab

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Most folks who are embracing a raw food diet/lifestyle end up moving away from most dairy products as they can be very mucous forming and aggravate other physical symptoms in lots of people. This section is devoted to raw vegan cheeses.

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RICH CHEDDAR SAUCE from Rejuvenate Your Life Recipes for Energy by Serene Allison
From RFR member Eden Grace

1 large red bell pepper
1/4 cup purified water
3/4 cup raw cashews, sunflow seeds, or almonds-or3/4 cup tahini
1 TBS. tahini(leave out when using tahini instead of nuts)
3 TBS.Nutritional Yeast
1 1/2 tsp. sea salt
2 tsp.onion powder
1 clove garlic
2 TBS. lemon juice

Whiz in the blender until creamy
Add a little more pure water if it is too thick.
I used cashews, I haven't tried it with the other seeds or nuts :-)
Nut Cheez from Michael Stewart

1 1/4 cup nuts (I had brazil nuts handy)
1 whole yellow pepper (gives color and sweetness)
1/4 cup lemon juice
2 cloves of garlic
1 Tbsp of Nama Shoyu
1 Tbsp of Agave Nectar
~1/4 cup of water

I was happy with the result. Went well with the parsnip and carrot pasta tonight...
In the Culinary Center,
Rhio discusses some of the negative effects of consuming dairy, as well as providing delicious and satisfying substitutes... dairy-like foods made from nuts, seeds, vegetables and herbs to provide a means for people to transition off of dairy successfully.

She makes nut yogurt, Chedda Sauce and MacCream Cheese.
Check it out!
Aloha Penni, greetings from Maui. I was wondering what I could substitute for the bell pepper as it is in the "nightshade" family which is very unhealthy for me. I cannot eat anything in that group (Acid Reflux) but of course love cheese so any substitution suggestion would be helpful. Mahalo (thankyou) and blessings for a grand day.

Always,
Raven

Penni said:
RICH CHEDDAR SAUCE from Rejuvenate Your Life Recipes for Energy by Serene Allison
From RFR member Eden Grace 1 large red bell pepper
1/4 cup purified water
3/4 cup raw cashews, sunflow seeds, or almonds-or3/4 cup tahini
1 TBS. tahini(leave out when using tahini instead of nuts)
3 TBS.Nutritional Yeast
1 1/2 tsp. sea salt
2 tsp.onion powder
1 clove garlic
2 TBS. lemon juice

Whiz in the blender until creamy
Add a little more pure water if it is too thick.
I used cashews, I haven't tried it with the other seeds or nuts :-)
here is my blog on making raw cashew cheeze using rejuvelac
I just got some Pistachio Cheddar from a local company who makes raw vegan prepared foods sold in the Whole Foods deli called Intentional Food in Nashville. I bought it at Whole Foods in Cool Springs area of Nashville at $12.99 for 8 oz. It is SO DELICIOUS it's worth the price. It tastes just like dairy cheddar cheese. The ingredients listed are all organic: pistachios, rejuvelac, Celtic sea salt, and spices. I am dying to find a recipe for this. Anyone know of one?
I found this:

Basic method: Make rejuvelac from wheat and water - or quinoa and water is very good too. Mix the rejuvelac with ground nuts until you have a yogurt like thickness. Let ferment in a lightly covered bowl on the counter for a day or two. drain, and ferment another day or two before refrigerating. don't use anything metal, or you risk off-flavors. Mix in salt, spices, etc.

Also found this:

BEHOLD THE POWER OF CHEEZ!
I. Why make (i.e. ferment) and eat raw seed or nut cheez?

1. fermented foods can be stored longer (preferably in the fridge); cheez, like cheese, can get moldy after some weeks; enjoy until that happens!

2. when made with rejuvelac, or esp. probiotics, it is...
a. much easier to digest/breakdown
b. more easily absorbed (e.g. calcium in sesame is bioavailable), creates B12 vegans need
c. helpful in restoring balance to our intestinal bacteria (bring back that fire!)
d. an extender of expensive probiotics, (e.g. 1 capsule can make weeks worth of seed and nut cheese); Udo Erasmus claims that 99%+ of probiotics consumed outside of mealtime are destroyed, but only 90% when taken with food, so why not make food with probiotics?
e. MORE FLAVORFUL!! Think of all the fermented foods that are traditional among different ethnic groups, kimchi in Korea (spicy fermented cabbage), sauerkraut in Germany/Poland (also a fermented cabbage... coincidence? I don't think so), kass in Russia, coconut toddy in Africa, etc.

II. How to make it? Look to the techniques from dairy cheesemaking but KNOW THE DIFFERENCES!

1. Rennet is used to coagulate milk but does NOT work on seeds/nuts, so we can easily make dips and even hard crumbly bits of cheez, but we need to figure out a way to make a hard slicable cheez without it- many thickeners are not raw, and to use a fungus as in tempeh to bind it might take many weeks/months per batch

2. cheesemaking has evolved to include starter cultures like streptococcus thermophilus, enzymes like lipase, other flavor enhancers and ripeners, some may work on seeds and nuts while other may not- I encourage you to experiment and share your results! See links below

3. meanwhile, a simple method for good results: soak seeds or nuts in enough pure water (preferable with as little chlorine as possible, so at least use filtered tap water if not spring or distilled) to cover them in a very clean bowl (good hygiene!), add the probiotic you wish to use (open capsule, pour in the contents and stir), warm to temperature optimal for probiotic (should be around 98-106 deg. F for most, not under 70 deg. F) but you can use rejuvelac, closer to room temp. but rejuvelac isn't formulated/optimized for your digestion so it can vary more, although it does have yeast and/or the fungus aspergillus oryzae (used in miso/tamari/nama shoyu, but it works slowly); blend after 12 hours of soaking (try to not use too high of a speed or go for too long as it can shred the probiotic microorganisms), continue to let stand in dehydrator/oven/warm place at around 98-106 deg. F heat for 2-3+ days, stir and taste a couple times per day, remove when taste is sharp enough (could be up to 7 days or more), THEN add salt and spices (salt and spice deters fermentation for bacteria, but aids it for some fungi like the aspergillus), re-blend, and refrigerate

III. what I made for this demo, using the Power-Dophilus probiotic (lactobacillus acidophilus and rhamnosus, bifidobacterium longum and lactis- $10 at Whole Foods, but use whatever probiotic you want, though I recommend something with lactobacillus in it, and at least a couple more strains that you would find in one of Udo's probiotics) fermented for 5-7 days

1. barley "sourcreme": soaked (no probiotic, just a few ounces of rejuvelac), sprouted, blended, sat at room temp for a few days; great as a dressing with mushrooms, garlic, spices (dill, parsley, onion, etc.); I STRONGLY encourage you to use barley, as it has a lot of selenium in it, one of the only two of the top ten foods rich in selenium that is vegan (brazil nuts are another)... see http://www.ucsd.tv/sira/ index.asp?detail=detail&showID=9235& seriesID=&number= for a compelling lecture on why esp. midwestern and east coast vegetarians and vegans tend to be deficient in selenium

2. sunflower with a dash of mugi miso- result: bright but mild, buttery like havarti, almost lemon-esque already, makes an excellent dressing with garlic mustard, but good for dipping

3. sesame with a dash of mugi miso- result: bit like mozzeralla but stronger, slightly challenging, good with some garlic and ginger for either dressing or dipping

4. flax with a dash of mugi miso for 2 days only- result: I was afraid of leaving this out to go rancid even though I did NOT blend the seeds before they fermented; not the best taste, not cheesy, but good dressing with mustard and ginger as flax is egglike

5. pumpkin- result: VERY funky, very challenging... so this is what was mostly making my kitchen stink for a whole week, tame it with some strong pepper and spices, my lindberger! I used it for a curry dip.

6. cashew- result: always a great taste, real smooth like havarti, but piquant like parmesan

7. macademia with a dash of mugi miso- result: I'd made this before and it was too sweet, too much like a dessert creme cheese, this time, it got sharper like crossed cheddar & brie

8. brazil with a dash of mugi miso- result: so buttery, mild, delicate, good dipper

9. pine- result: sharp like a soft cheddar but real buttery

10. pistachio with a dash of mugi miso- result: between gouda and liver pate, rich, buttery

11. walnut with a dash of mugi miso- result: slightly bitter, not cheese-like, a nut creme with zing, goes well with tomato and herb, or in a sweet dish like the cacaonut roll

12. hazelnut- result: rich, funky but mild taste, a good nut creme for a sweet dish

13. almond with a dash of mugi miso- result: surpisingly this came out with a sweet, almost cinnamon-like flavor, perfect for cacaonut roll; fermentation often has pleasing surprises!

Udo's probiotics and info (Udo rules!):
http://www.udoerasmus.co m/products/probiotics.htm

cheesemaking guides (for experimentation):
http://www.ebs.hw.ac.uk/ SDA/cheese2.html
http://www.dairyconnecti on.com/culture-info.htm#guide1
Dom's rawsome seed and nut cheez webpage (incl. recipes for kefirlac, yogurt and others):
http://users.chariot.net .au/~dna/vegmilk.html
"Blessed are the cheesemakers"- Monty Python

Wendy Morgan said:
I just got some Pistachio Cheddar from a local company who makes raw vegan prepared foods sold in the Whole Foods deli called Intentional Food in Nashville. I bought it at Whole Foods in Cool Springs area of Nashville at $12.99 for 8 oz. It is SO DELICIOUS it's worth the price. It tastes just like dairy cheddar cheese. The ingredients listed are all organic: pistachios, rejuvelac, Celtic sea salt, and spices. I am dying to find a recipe for this. Anyone know of one?
I just made the BEST strawberry yogurt. So simple and good, and GONE! LOL!

2 avocados, peeled and pitted
1 quart (box) of strawberries (washed, stemmed, unless organic and throw the stems in)

Put into food processor and blend until creamy. Add agave or honey to taste.

Variations:

Banana yogurt - use bananas instead of strawberries
Lemon yogurt - use lemons instead of strawberries
Blueberry yogurt - use blueberries instead of strawberries

You get the picture.

Soaked chia seeds can be added for a tapioca type yogurt.

I blend avocados with a lot of different things and everything I've ever blended them with tastes divine!


Wasn't exactly sure where to post this. It could be a yogurt, a pudding, a snack, whatever. But here goes.
In continuation with my yogurt theme, this is another variation.

Banana 'Yogurt' Pudding

2 avocados
2 bananas
Raw honey (to taste)

Whip up in food processor.

I added allspice and then my individual serving I added shredded coconut, goji berries, and buckwheaties (sprouted/dehydrated buckwheat).

Cashew Cheeze Pâté
Makes 4 cups
-------------------------------------------------------------------------------------
1 zucchini, cut into 1 1/2” pieces
1 stalk of celery, cut into 1 1/2” pieces
1 bell pepper (red, yellow or orange), seeded and cut into 1 1/2” pieces
3/4 cup sunflower seeds, soaked in water for 8-10 hours
1/4 cup cashews, soaked in water for 30 minutes
1 Tablespoon chickpea miso or 1/2 teaspoon Celtic sea salt
3 Tablespoons fresh lemon juice
1 Tablespoon olive oil
1 clove garlic
3 Tablespoons nutritional yeast
1 date, soaked in water 15 minutes, pitted
1/4 teaspoon white pepper
1/16 teaspoon cayenne

Place all above ingredients in high-speed blender and run on high speed with tamper for about 30 seconds until creamy.

3-4 scallions (green onions), chopped
2 teaspoons tarragon

Fold in the scallions and tarragon.



This is my favorite cashew cheeze spread. I used to make half this recipe, but I could never keep it in the house because my husband and sons would finish eating it before I turned around. So, here is the recipe as I make it, but please note that you can easily halve  this recipe. It is based on a recipe from Vegetarian Times, April 2009.

Cashew Cheeze Spread (R, V, GF)*

(printable version)

Ingredients:

1-1/2 cups organic cashews
1/2 cup canola oil
1/2 cup lemon juice
2 Tablespoons raw tahini (sesame paste)
1/4 cup water
1/2 teaspoon salt

Method:

1. Place cashews in large bowl; cover with 2 inches of water. Soak 2-3 hours.

2. Drain liquid, rinse cashews under cold water, and drain again.

3. Purée cashews, oil, lemon juice, tahini, water and salt in food processor 5 minutes, or until smooth and creamy.

4. Spoon mixture into medium serving bowl. Cover and chill in refrigerator. Will keep up to three days.

5. Serve with raw flaxseed crackers, carrot sticks, or kale leaves.

* R=Raw V=Vegan GF=Gluten-free

image: Cashew Cheeze Spread, © 2010. Christianna Pierce.

(Recipe originally posted at The Blissful Diet).
This recipe is from Trotter and Klein's book RAW. Needed for the Tobacco Onion recipe in the Salad Bar (good garnish for salads).

Rawmesan

2 cups raw pine nutes, soaked for 6, hours in water and drained
1.5 cups Rejuvelac (put in a link to Stephanie Brown's blog that details making Rejuvelac).
1 tbs Sea salt
1.5 tbs nutritional yeast

1. In a high speed blender, combine the pine nuts and rejuvelac and process until the mixture is thick and creamy. Pour mixture into a small bowl and cover with a kitchen towel, let stand in a warm place for 12 to 14 hrs, or until the mixture smells like it has begun to ferment. It will have a yeasty odor.

2. Stir in the salt and yeast, mixing carefully. Using an offset spatula or rubber spatula, spread the pine nut mixture in a 1/8th inch thick layer on a non-stick drying sheet(s). Dehydrate at 105 degrees for 10 to 14 hrs. or until it breaks easily into dime sized flakes. Use immediately or transfer to covered container storing in fridge for several weeks.

Yield: 2 cups

Nutrition Facts
Serving size: 1 serving (0.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 62.6
Calories From Fat (16%) 10.19
% Daily Value
Total Fat 1.4g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 4106.9mg 171%
Potassium 0mg 0%
Total Carbohydrates 7.43g 2%
Fiber 4.77g 19%
Sugar 1.13g
Protein 9.27g 19%

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