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Herb Rolled Three Nut Cheese (raw-vegan)

herb rolled three nut cheese raw vegan4


Nut cheese is a definite staple in my refrigerator since I do not eat dairy cheese anymore. I have a couple of recipes for nut cheese that I like but this recipe is just what I am looking for when I want a crumble texture. One of the recipes I use my three nut cheese in is as HERB ROLLED THREE NUT CHEESE. This is great for a snack, an appetizer or antipasto, and to be served at brunch. Heck, it can be enjoyed anytime of the day actually. I usually make a double batch to keep around because it goes fast. When I am deciding how to serve it, I think of complimenting flavors. As seen in the picture above, I rolled the nut cheese in fresh chopped organic cilantro leaves and served it on top of SPICY SALSA CRACKERS. The combinations are endless; let your creativity flow and you too can make a healthy and unique snack.

THIS IS PER 1/2 CUP OF THREE NUT CHEESE: see recipe below

1/2 cup of fresh three nut cheese

1/2 cup of fresh fine chopped organic herb

1 tsp. fresh ground pink salt

In a small bowl, fork in the pink salt into the three nut cheese. Mold the salted cheese into the desired shape (I made an oat cake shape). In a clean bowl add your chopped herbs and roll the cheese into it gently. Gently pack the herbs to completely cover the cheese. Transfer the rolled cheese to your serving dish. ENJOY!!



This cheese is great if you are looking for a crumbled consistency in your nut cheese. The total process takes 5 days but hey, Rome wasn’t built in a day…trust me the results are worth it.

A CHEF’S TIP: always use whole nuts in your recipes. When producers sell whole nuts, the nuts have to be flawless, firm and top quality. This is the best quality of nut you can buy thus producing the best quality results in your recipes.

1/3 cup organic raw whole almonds

1/3 cup organic raw whole hazelnuts

2/3 cup organic raw whole cashews

water for soaking

1 1/4 cup water

3 TBSP raw organic cider vinegar

In a large bowl, put all of the nuts in and cover 2 inches above the nuts with cold water. Soak your nuts for 72 hours at room temperature, change the water every 24 hours. Drain and rinse well. In your blender, add the nuts and 1 1/4 cup water, blend on high until smooth. Now add the cider vinegar and blend on high for 1 minute. Spoon the mixture into the center of a clean large 12 x 12 tight woven cotton kitchen cloth, smooth out the mixture into a rectangle shape to 2 inches from the edge of the cloth. Cover with another cloth, fold the sides of the bottom cloth up onto the top cloth to seal the sides, Now fold over itself in half . In a large baking dish,place a flat drip rack or cooling rack in the bottom and cover with a sushi rolling mat. Be sure to lay the sushi rolling mat in a direction that it wont fall into the rack slots. Lay your folded cheese filled cloth package on the sushi rolling mat. Allow to ferment at room temperature for 3 hours. Now find a small sheet pan that will cover the package, place it flat side down on top of the package.  Add weight to it to press it (I used jars of water on the sheet pan), be sure to distribute the weight as evenly as possible. You can also use another flat bottom pan filled half way with water instead. NOTE: you will only need about 5 pounds of water [2 1/2 quarts of water]. Press for 48 hours at room temperature.  Remove the weight and gently unfold and unwrap the cheese. Now your cheese is ready to eat, use in your recipes or refrigerate in a sealed container for up to 1 week.

want some other recipes to use your THREE NUT CHEESE in?

check out my recipe for INSALATA CAPRESE click here or click the picture below for the recipe

insalata caprese 4

or try STRAWBERRY BRUSCHETTA ANTIPASTO click here or the pic for the recipe

straw berry bruschetta main4

jarOhoney copyright final 2013

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