serves 8 ~ $1.49 per serving
ingredients
- 2 cup nuts, soaked overnight ($9.90)
- 1 cup water
- 1 tsp salt
- 2 tablespoons lemon juice ($.50)
- 1 teaspoon probiotic powder (or a few capsules, opened) ($1.50)
- dried or fresh herbs for rolling
directions
- In a blender, add together all the cheese ingredients except for the probiotics and dried herbs. Add more water if necessary for blending.
- Puree for several minutes until as smooth and creamy as possible.
- Stir in probiotic powder.
- Pour into a jar or other glass container and cover with cheese cloth.
- Let sit for about 24 hours at room temperature to develop a cheese flavor. As it sits, the nut "cream" will also thicken up, making it easier to handle.
- Once the flavor has developed to your liking (taste test every so often), divide in three equal portions and form into circles.
- Wrap each in the cheese cloth and place them in a colander with a weight or weighted plate on top. Put the colander in a sink or over a plate or bowl to catch any drips. A lot of the liquid will be pressed out of the cheese this way.
- Let it press for several hours.
This doesn't get gooey and it will be the consistency of firm cream cheese. Further pressing can make it a bit more firm.
When it has the desired consistency, remove from the cheese cloth, shape into a wheel and roll in dried or minced fresh herbs (optional).
For a harder rind on your cheese, place entire cheese wheel into dehydrator for several hours.
nutritional information
- calories: 180 fat: 17 gr carbs: 5 gr protein: 5 gr
*edited to add soaking nuts to directions and decrease water from 1 1/2 to 1 cup.
I'm trying to eat more raw foods. Not sure if I'll ever go completely raw but I love your posts and having cheese ..... mmmmm.
ReplyDeleteI'd love to help you spread the word and boost your blog. See how here: http://www.grandmasguidetolife.blogspot.com/2012/01/how-to-boost-your-blog-stats.html
Oh, and I pinned so I can come back to this!
ReplyDeleteGah that loosk delicious!
ReplyDeleteI love this!
ReplyDeletethe cheese texture looks so good!
ReplyDeleteWhere do you find your probiotic powder?
ReplyDeleteHi Foodfeud, this looks like a good one:
Deletehttp://www.newchapter.com/probiotics/probiotic-all-flora-powder#product-information
I'm with foodfeud - I'm new to probiotic powder. Where do you find yours? What brand? What other uses have you found for it? Thanks!
ReplyDeleteHi Tasty Eats :). I'm not an expert on probiotics, but this is a good one.
Deletehttp://www.newchapter.com/probiotics/probiotic-all-flora-powder#product-information
You had me with "cheese"!! Yum!! As always - fabulous post!! I love it here!!!!
ReplyDeletexxxx
Hi Lisa,
ReplyDeleteWhat sort of nuts did you use ? Your nutritional information is for which quantity? Thank you!
Hi Yasmine, the recipe is for a really basic nut cheese, so any kind of nuts can be used. The flavor will be a little different, of course, depending on what you use. The nutritional information is for 1/8th of the recipe.
Deleteoh my goodness, this looks amazing. I love it!
ReplyDeleteI appreciate that you put nutritional statistics with your recipes. Thanks! BTW, they look marvelous and I'll look forward to trying them.
ReplyDeletethis looks hard, there are a lot of steps
ReplyDeleteIt seems like usually we soak nuts for cheese, but you don't soak the nuts first for this one?
ReplyDeleteCan't wait to try it!
Hi Mari, thanks for pointing that out. I've edited the directions to add soaking!
DeleteCan this be frozen?
ReplyDeleteYes, they seem to freeze really well.
DeleteWow! love the graphics on your blog too! seriously inspired!
ReplyDeleteI made it and mine tastes sour. Its been less than 24 hrs. Do you think I let it go too long?
ReplyDeleteWhat type of nut, and herbs did you use?
ReplyDeleteTwo questions: Why the probiotic tablet, is it to ferment the cheese? If it is, it leads to my second question: Can I use active yeast instead?
ReplyDeleteWill definitely give this a try!
No, active yeast is a whole different organism. Probiotic powder is what's used for cheeses. Although, even the probiotic powder is optional. This makes a really nice cheese without it.
DeleteWith hazelnuts do you have to remove the brown 'skin' on the nut first?
ReplyDeleteHi Gendi ... I think you could do it either way, remove the skins or not. The color will be lighter if you remove the skins but it really shouldn't affect the taste much.
DeleteThanks for your reply. How long once made is it likely to keep in the fridge. I unexpectedly have to go away for a few days.
ReplyDeleteWhat kind of nuts is good to use? It doesn't say in the recipe. THANK YOU :)
ReplyDeletePhilippine pili nuts from the Bicol region in the Philippines is a great Filipino or Philippines food orsnack. Pili nuts are very healthy and nutritious indeed, being a source of energy, potassium and iron.They also have protein, dietary fiber / fibre, and calcium as well as monounsaturated and polyunsaturated fats. I know they have no cholesterol, no trans fat, and the unsalted ones have no sodium. What is great about the pili nut snack or treat is that they are so crisp, rich, and delicious.
ReplyDeleteI realise you say we can use any nuts we prefer, but I was wondering if you could tell your viewers your preferred choice of nuts? Love the site, and love the food. I'm quite eager to make a few of these mouthwatering 'Raw' dishes, they all look really beautiful, and so healthy, and thank you so much for sharing...
ReplyDeleteawesome post, like your food.
ReplyDeletethanks for
ReplyDelete