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Sun Dried Tomato Basil Nut Cheese (raw vegan paleo)

sun dried tomato basil nut cheese raw veganSUN DRIED TOMATO BASIL NUT CHEESE (raw vegan paleo)

CHEESE! Yes, everybody loves cheese, even me–well, nut cheese. Yes dairy cheese is really good BUT I choose the veggie side of life so I indulge in nut cheeses. Some may ask, “how do you make cheese out of nuts?” The process is as simple as using the blender–if you can turn it on then you can make nut cheese! Ok, you have to soak the nuts in water and blend them up with other ingredients, but we all can do that too. I think people just shy away from HOMEMADE anything. Well I am here to not only show that nut cheese is simple to make, but it is also VERY HEALTHY FOR YOU. Unlike animal milk cheese, nut cheeses are packed with heart healthy fats. They have NO cholesterol and can easily be made without added chemicals and preservatives. Nut cheese is full of protein and nutrients not to mention the creamy flavor that you crave. I like to make different kinds of nut cheeses on a regular basis. One style that goes great at any party or get together is my SUN DRIED TOMATO BASIL NUT CHEESE. It is made of hazelnuts and cashews, along with hearty sun dried tomatoes and fresh vibrant basil. This creamy yet robust nut cheese goes great with raw veggies or your favorite crackers. So next time you are planning to entertain, entertain the thought of making your own cheese to serve….

A CHEF’S TIP: ALWAYS use WHOLE-RAW-ORGANIC nuts when you make your cheese. These will be the highest quality of nuts you can buy thus making the highest quality and best tasting cheese you can make.

MAKES ABOUT 2 1/2 CUPS OF FINISHED CHEESE

1 cup rough chopped whole raw organic hazelnuts

2 cups rough chopped whole raw organic cashews

6 cups cold filtered water

3/4 cups raw organic apple cider vinegar

1 cup cold filtered water

1 large organic lemon, zest and juice, reserve both

3 ounces un-sulfered organic sun dried tomatoes, rough chop

1/4 cup rough chopped fresh organic basil leaves

1 tsp fresh ground pink salt

3 layers of cheese cloth about 8 inches long

large rubber band

twist tie

chop sticks

deep container to hang the cheese ball from (read further)

In a medium mixing bowl, add in your chopped nuts and the 6 cups of water, soak for 24 hours.In your blender, add the soaked nuts and chop until fine. Add the cider vinegar and the 1 cup water slowly while blending on high. Be sure to blend to a creamy paste. Now add the lemon zest, juice, sun dried tomatoes, basil and pink salt, mix well. Open up and then layer your cheese cloth together on top of each other. Spoon in the cheese into the center. Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze. Place the chop sticks on either side of the gather at the twist tie and rubber band it together so you can hang it. Find a container to suspend the cheese ball from to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball. Suspend it using the chop sticks as it’s support across the opening of your container. Hang for 48 hours, drain the container if need be. Gently unwrap your cheese and and place in a sealable container in the refrigerator up to 1 week.

jarohoney copyright 2014

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