How to Make Aged Raw Nut Cheese
Author Bio
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,...
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations. Read more about Emily von Euw
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How to Make Aged Raw Nut Cheese
I recommend aging your cheese a couple weeks before you want to serve it. Age it that whole time. For the first 2 days, leave it on top of your fridge, then for the rest of the 2 weeks keep it sealed in the fridge. The day you want to...
I recommend aging your cheese a couple weeks before you want to serve it. Age it that whole time. For the first 2 days, leave it on top of your fridge, then for the rest of the 2 weeks keep it sealed in the fridge. The day you want to serve it, warm it up in the oven or dehydrator to give it a firmer exterior and creamy center.
As for the type of nut to use, it depends on what you want. Cashews make a really creamy, smooth consistency. Almonds aren't so smooth, but they give it more texture and a different flavour. I can't afford pine nuts or macadamias, but apparently they're incredible for cheese.
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Ingredients You Need for How to Make Aged Raw Nut Cheese
How to Prepare How to Make Aged Raw Nut Cheese
- Blend all ingredients in food processor until smooth.
- Put in cheese cloth that's draped in a colander, sitting in a bowl. Let this sit on top of your refrigerator for 2 days, then store it in glassware and keep in refrigerator for about 2 weeks, more or less.
- Dehydrate or warm in oven before serving to make a firmer exterior.
Nutritional Information
Total Calories: 945 | Total Carbs: 30 g | Total Fat: 88 g | Total Protein: 21 g | Total Sodium: 580 g | Total Sugar: 3 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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hi! I made a cheese similar to this one for a pizza with pine nuts and nutritonal yeast herbs and lemon . Recipe said to store in fridge in cheese cloth for 2-5 days. I used a paper towel as i did not have a cheese cloth. Its been int he fride for more then 5 days, i would say its been in there for about a Week now. Is it still good to use? or should it have been covered in an airtight glass container?
THanks!
Jess
Trying this one.