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Raw Vegan Creamy Cheese

If you have been to France, I don’t have to remind you about how much cheese there is - every menu, fridge, and supermarket shelf has the most unbelievable choice of cheeses...except...Raw Vegan.

Inspired by my trip to Mont St Michel in France and my cravings for cheese the raw vegan way, this recipe has the creaminess of Cream Cheese and the tanginess of Cottage Cheese and is so divine it's hard to believe there are only 3 simple ingredients!

Raw Vegan Creamy Cheese

This Recipe is :

Dairy FreeRaw VeganVegan

Ingredients

Essentials

  • Blender
  • Colander
  • Cheese Cloth/ Nut Milk Strainer/ Nylon Mesh
  • Plate
  • Bowl
  • Something heavy to weigh down the bowl (I used dry peas, but dumbbells or jugs with water will also work well)

Ingredients

  • 1/2 Cup Macadamia Nuts
  • 1/2 Cup Cashew Nuts
  • 1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender)
  • Optional: Herbs and Spices

Preparation

  1. Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape the mixture off the sides back onto the blade. Pulse from time to time, making sure there is always some mixture touching the blades). Make sure the nuts are well ground and the mixture is creamy.
  2. Place the colander on a plate (this will stop the whey, which will be strained out in the process, from making a mess on the table). Place cheese cloth inside the colander.
  3. Pour the mixture onto the cloth (on the right, you can see the consistency is blobby, not liquidy).
  4. Place the bag inside another one, or if you only own one- try turn it over itself, just as long as no mixture can escape when placing a weight on top.
  5. Place whatever you decided to use as a weight on top and put the stack in a place away from draughts (mine is inside the dehydrator with trays out).
  6. Walk away for 24 hours. (I must admit I can never just walk away and readjusted the weight from time to time to squeeze more Whey out and also tasted the cheese in the process, but 24 hours seems to be the perfect time).
  7. Transfer to the fridge for half an hour to harden, shape into logs and then roll into any herbs or spices you like (I had one log in Cracked Black, Red Pepper and Paprika and the other log in a Mix of Dried Herbs including Thyme, Marjoram, Parsley, Oregano, Sage and Basil).

Notes

I hear it lasts in the fridge for over a week too, but I wouldn't know…

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CashewNuts / Seeds

 

 

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79 comments on “Raw Vegan Creamy Cheese”

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Patricia Oertlinger
1 Months Ago

Nora Patricia Chaher Mario César Guerra


Reply
Nora Patricia Chaher
09 Jun 2014

Gracias Patricia, ya lo había visto hoy, me gustó salvo por la macadamia: no sabés lo CARA que está acá! imposible de comprar...

Shalva Admony
1 Months Ago

מקדמיה עולה 100 שקל לקילו. קשיו - 60 . כמה גבינות כאלה תוכלו ליצר בחודש בלי משכנתא?


Reply
Courtney McFarland
1 Months Ago

Or... Just eat actual cheese


Reply
Jesus Luna
1 Months Ago

awful uurrrr


Reply
Maria Fernanda de Mello
1 Months Ago

Nanda Jaya check this out.


Reply
Sirpa Violeta Tortela Paulus
1 Months Ago

Yes, it tastes very nice and I added some brazilian nuts, turmeric, curcuma, himalaya salt and olive oil plus chili peppar and I had it as soft cheese in a cornbread roll.


Reply
Zarina Zaed
1 Months Ago

Ruth Veronica Tejeda :)


Reply
TeeJay Fritzkowski
1 Months Ago

Joey Duckett


Reply
Christina Hattaway
1 Months Ago

This is beyond my territory


Reply
Sena Mohr
1 Months Ago

I tried the recipe and we are not fussy people here. However, we didn't like it at all. Its fine, I guess, if you like soggy pureed nuts.


Reply
Katina Czyczelis
08 Jun 2014

I think that you need to wrap the blended nuts in cheesecloth, in a colander, and then have a weight heavy enough to squeeze away all the moisture . That should work. :)

Sena Mohr
08 Jun 2014

I did that. THey were nice and dry when I was done. They just tasted like an old wet rag. I used macadamia nuts.

jahn
08 Jun 2014

This recipe is a little plain on seasoning in the puree itself. Try mixing in a little lemon juice, sea salt, and just a tad of honey.



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