Easy Basic Raw Vegan Nut Cheese Recipe

ByLisa Viger
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.

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32 Comments

  11. I appreciate that you put nutritional statistics with your recipes. Thanks! BTW, they look marvelous and I'll look forward to trying them.

  13. It seems like usually we soak nuts for cheese, but you don't soak the nuts first for this one?
    Can't wait to try it!

  18. Two 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?

    Will definitely give this a try!

  20. Thanks 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.

  21. What kind of nuts is good to use? It doesn't say in the recipe. THANK YOU 🙂

  22. Philippine 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.

  23. I 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…

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