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Raw Cheeze

What you need: 

3 cups cashews or sunflower seeds, soaked overnight in water
2 tablespoons miso or probiotics (2 capsules)
2/3 cup fresh rejuvelac (whole rye soak water)*
Spices, herbs, nutritional yeast, or chopped nuts/seeds, to cover

What you do: 

1) In a food processor blend the soaked cashews, miso/probiotics, and rejuvelac until smooth.
2) Line a sieve or strainer with a double thickness of cheesecloth and place over a bowl. Put cheeze mixture onto the cheezecloth, wrap any hanging corners over the cheeze. Cover with a small towel and leave in a warm place to ripen for 14 to 16 hours.
3) Squeeze any remaining water out. Form into a ball and roll it in herbs, spices, chopped nuts/seeds, or nutritional yeast. I like to use peppercorns or paprika. Then use it or refridgerate for up to 24 hours and it will firm up to a medium firm cheeze. Store in fridge in airtight container for up to 3 or 4 days.
Alternatively, if you don't have any of those things, you can just push the mix into a container and let it sit like that for 14 to 16 hours, but it won't firm up as much.
*Editor Note: Others have replaced this with fresh lemon juice with success.
Source of recipe: I wrote this recipe.

Preparation Time: 
1 day
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Cheeze is my favoreite. It is also good for health. I liek to read a lot of cheeze. hip replacement costa rica It is good for health also

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I made this and it came out good. I chopped a bunch of chives and rosemary in it. Its kind of weird with out some herbs. I guess the fermented taste is an acquired taste. Could you please tell me if the 3 cups of sunflower seeds are measured dry or after they are soaked. they do expand a lot after soaking. I needed to add more rejuvelac to get it smooth in the processor. So I think the seeds were to be measured soaked.

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I made this, and it turned out divine, so much protein and the fermentation is just  :)>>>

Thanks!

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Lemon or lime juice is a great alternative to probiotics. I was unfamiliar with probiotics and heard that lime or lemon would act the same.

Probiotics are living bacteria (that are beneficial to humans)...lemon juice is simply lemon juice and does not contain bacteria.  The only way lemon juice would act the same as probiotics is that it's acidic, and probiotic bacteria produce acid as a byproduct, so if your recipe calls for baking soda and an acid to react as leavening agents you could use either lemon or yogurt (which contains probiotics) to get this effect.  If you substitute lemon juice for the probiotic in this recipe, the cheese won't ripen because there won't be any bacteria to ripen it.  The acidic lemon juice will be more likely to act as a preservative and kill off any bacteria that happen to be there, and have the opposite effect of what you're looking for.

It still tastes great though!

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Hi everyone, I love this recipe, however I wanted to warn everyone. I have been eating cashews all my life. I am now allergic. I bought some whole foods organic raw cashews last Friday. They had a tad of the shell membrane left on them, just a few. I had a strong allergic reaction. I vomited Saturday and have developed bumps on my lips starting Friday. I had noticed these little bumps and tingling before. This time I had a sore throat. I went to the dermatologist and I have developed this most likely due to my bad reaction to poison ivy. SO; if you get these little bumps on your lips, STOP eating cashews until you are sure. It can progress to be more dangerous and would have if I had continued to eat them. So sad! I love this cheeze! Also, if you are newly allergic to cashews, you could now be allergic to brazil nuts! Just some free dermatology advice!!! If I can develop an allergy, ANYONE can!

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I used a pepper grinder that had red and other color whole pepper 'kernels' (can't think of the word)... It was AMAZING! My favorite way is with cracked pepper on top! You are right, I ate half of this before is was even done! My favorite vegan cheeze. You have to try the pepper! If you wait for it to be done, you can scrape it out and make a ball and roll it in spices/pepper then chill until firm again and it's so pretty! A Raw cheezeball!

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This is amazing even before the firming. I'm a vegetarian and I've heard a lot of negative things about vegan cheeses not being anything like the real thing, but having eaten cheese recently, I completely disagree! Amazing. I could eat this all day.

<3

P.S. What spices/herbs did you put on top of your cheese in that picture?

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Lemon or lime juice is a great alternative to probiotics. I was unfamiliar with probiotics and heard that lime or lemon would act the same.

Probiotics are living bacteria (that are beneficial to humans)...lemon juice is simply lemon juice and does not contain bacteria.  The only way lemon juice would act the same as probiotics is that it's acidic, and probiotic bacteria produce acid as a byproduct, so if your recipe calls for baking soda and an acid to react as leavening agents you could use either lemon or yogurt (which contains probiotics) to get this effect.  If you substitute lemon juice for the probiotic in this recipe, the cheese won't ripen because there won't be any bacteria to ripen it.  The acidic lemon juice will be more likely to act as a preservative and kill off any bacteria that happen to be there, and have the opposite effect of what you're looking for.

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Lemon or lime juice is a great alternative to probiotics. I was unfamiliar with probiotics and heard that lime or lemon would act the same.

0 likes
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