I know that not eating dairy can be a struggle.

Every time I ask my clients what do they miss the most from dairy products and of course the answer is cheese.

I have a perfect solution for you – a nut cheese that is delicious!

I just love those cheeses alternatives. You can have a lot of fun playing with flavors and consistency and texture.

The recipes are simple and super easy to make. Soak nuts, blend in the vita mix with seasonings to flavor, wrap in cheesecloth to absorb liquid, and chill – that’s it!

The recipes require a bit of planning though. You need to soak your nuts and seed 24 hours prior to making a recipe, then when the cheese is made you need to ferment for another 24-48 hour. But the prep is so quick and straightforward that it’s one of those recipes that happen in the background while you’re doing other things.

You can use different nuts and seeds to make your cheese like raw almonds, pine nuts, hazelnuts, pistachios, macadamias, sunflower seeds, and sesame seeds make fantastic vegan cheeses. My favorite is cashews yield the best results when making neutral, basic -flavored spreads. You can add herbs, dried fruits, superfoods and other aromatic if you want. The consistency you are aiming for is like for hummus or ricotta cheese. When the cheese is ready to eat you can enjoy with crackers, veggies sticks, nori, wraps, etc.

Some of my cheeses!

HOW TO MAKE NUT CHEESES
Basic recipe:
2 cups macadamias or cashews, soaked for 24 hours and well rinsed (if you want a firmer cheese you need to use more macadamia nuts, if you want a softer cheese, you should use more cashew)
1⁄4 cup – 1⁄2 cup water enough to blend
1⁄2 teaspoon probiotic powder (1 to 2 capsules)

Blend all ingredients in a high-speed blender until smooth. Take the mixture from the mixer and place in a strainer that has been lined with cheesecloth. Cover the dough with cheesecloth, and then put weight on top. The weight should not be heavy enough to start to press the liquid out gently.

Leave to ferment for at least 24 but no longer than 48 hours.

If fermentation is complete, stir with:
1⁄4 teaspoon salt
2 teaspoon nutritional yeast
3/4 teaspoon lemon juice

You can also make your cheese flavoring recipe. Transfer the cheese to a ring mold.

For macadamia: lave it in the fridge for 1 hour and remove the ring mold, then put it back in the refrigerator or place in a dehydrator for 24 hours to get a rind.

For cashews: put in the refrigerator, still in the ring mold, for 24 hours and then remove the ring mold. Then you can also put in the dehydrator for 24 hours to get a rind.

Advanced Cheese Fermentation

Fermentation of liquid probiotic:

2 cups soaked nuts or seeds

– you can try a combination of nuts for better flavor and texture

2 tablespoons probiotic liquid

– you can use sauerkraut brine, pickles brain, Kim chi brine, water kefir

6 tablespoons water

Fermentation with probiotic powder:

2 cups soaked seeds or nuts

1⁄4 – 1⁄2 cup water – enough to blend

1⁄2 teaspoon probiotic powder

Once is done stir with

1⁄4 teaspoon salt

2 teaspoons nutritional yeast

1⁄2 teaspoon lemon juice

Add any herbs, spices, and flavorings you want.

Enjoy and let me know how did you like it!

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In Health

Angie

Those recipes are perfect to use during my Winter Detox! Click on the image!