Image result for raw vegan cheese

Raw Herb Seed Cheeze

Base:

  • 1 bunch fresh herb, cilantro, or basil
  • 2 C. sunflower seeds or soaked walnuts

Add:

  • 4-6 Tbsp. stone-ground cold-pressed olive oil or hemp oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. kalamata olive brine
  • 2 Tbsp. sundried tomato soaking water (handy to have around as well as soaked sundried tomatoes)
  • 1/4 – 1/2 tsp. Transformational Salts or Himalayan Salt
  • Dash cayenne or chipotle
  • Dash hing or 1 clove garlic

Optional:

  • 1/4 C. Italian Seasoning
  • 2 Tbsp. thyme

Process herbs in food processor with S-blade and set aside. Grind sunflower seeds in a food processor to a fine texture. Add remaining ingredients and herbs to the food processor container, and process to a creamy texture. Serves 4.

Recipe

Makes 3 cups

  • 1 C. sesame seeds, soaked (4 hours in room temperature or cold water)  and ground
  • ½ C. purified water
  • ½ C. fresh parsley, finely chopped
  • ¼ C. olive oil
  • ⅓ C. lemon juice
  • 1 Tbsp. fresh dill, finely chopped
  • 1 Tbsp. fresh oregano, finely chopped
  • 1 Tbsp. fresh basil, finely chopped
  • 1 ½ tsp. Himalayan Salt or Transformational Salt

Blend sesame seeds, water, lemon juice, and salt. Add parsley, dill, oregano, basil and gently blend together. Chill and serve.

A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free.

 

Almond Chive Cheese:
• 40g ground almonds (5 Tbsp + 2 tsp) also known as “almond meal”
• 1 Tbsp nutritional yeast flakes, ground to a powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp salt
• 100ml unsweetened almond milk (3.5 fl oz)
• 1 Tbsp extra virgin olive oil
• 1 Tbsp agar flakes
• ½ tsp lemon juice
• 2 Tbsp finely chopped fresh chives
In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic and onion powder and salt. Set aside.
In a small saucepan whisk together the milk and oil. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Give it a good whisk now and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.
Turn off the heat then quickly pour it over the almond mixture. Add the chopped chives and lemon juice then mix really well. You should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it’s nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.
Sun-Dried Tomato and Basil Cheese:
• 40g ground almonds (5 Tbsp + 2 tsp)
• 2 Tbsp nutritional yeast flakes, ground to a powder
• ½ tsp garlic powder
• ¼ tsp salt
• 100ml unsweetened almond milk (3.5 fl oz)
• 1 Tbsp extra virgin olive oil
• ½ Tbsp tomato paste
• 1 Tbsp agar flakes
• 2 Tbsp finely chopped sun-dried tomatoes
• 1 Tbsp finely chopped fresh basil
In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder and salt. Set aside.
In a small saucepan whisk together the milk, tomato paste and oil. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Give it a good whisk now and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.
Turn off the heat then quickly pour it over the almond mixture. Add the chopped sun-dried tomatoes and basil then mix really well. You should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it’s nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.
Chili and Rosemary Cheese:
• 40g ground almonds (5 Tbsp + 2 tsp)
• 2 Tbsp nutritional yeast flakes, ground to a powder
• ½ tsp garlic powder
• ¼ tsp salt
• 100ml unsweetened almond milk (3.5 fl oz)
• 1 Tbsp extra virgin olive oil
• ½ tsp dried rosemary
• ¼ tsp dried chili flakes (also known as red pepper flakes)
• about 6 grinds of black pepper
• 1 Tbsp agar flakes
In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder and salt. Set aside.
In a small saucepan whisk together the milk, oil, chili flakes, rosemary and pepper. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Then give it a good whisk and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.
Turn off the heat then quickly pour it over the almond mixture and stir well, you should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it’s nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.

Donations/Support

I appreciate your support.

$5.00

Advertisements