Fermented nut (vegan) chesses anyone ??

[Guest guest]

Hello,

I am experimenting with making raw vegan nut 'cheese'.

Does anyone else here make these ??

Any advice, tips , etc.

I soak & semi sprout seeds, then blend with

spices, herbs, gluten free tamari.

I would like to make a fermented cheese with kraut

or vegan kefir water, any tips ????

Thanks all!

[Guest guest]

1 cup seeds (cashew, macadamia especially) left to soak for 8-12 hs

1/2 cup REJUVELAC (therefore, fermented, alive...). better if made from sprouted

sesame, quinoa or alfalfa so that it isn´t so strong.

1 TS dry yeast (the kind that;s used as supplement)

1ts good salt

any seasoning or fresh green herbs

blend together till smooth. it can either be used as cream cheese or hanged

within a cloth sqaure and left to dry as with cheese for 24 to 48 hs (gets

stronger as well). careful, it doesn´t have a long fridge life

The truth indeed has never been preached by the Buddha, seeing that one has to

realize it within oneself.

Lamkara Sutra

________________________________

From: lusciousanarchy <drum-core@...>

nutrition

Sent: Wed, February 23, 2011 7:18:12 PM

Subject: Fermented nut (vegan) chesses anyone ??

Hello,

I am experimenting with making raw vegan nut 'cheese'.

Does anyone else here make these ??

Any advice, tips , etc.

I soak & semi sprout seeds, then blend with

spices, herbs, gluten free tamari.

I would like to make a fermented cheese with kraut

or vegan kefir water, any tips ????

Thanks all!

[Guest guest]

I have been fermenting cashew cheese for a month or so and I absolutely love it!

Most of the info I have found on it is in raw food books and websites. I am not

vegan so I have been using milk kefir whey as the inoculant - but I have read

that you can use miso or a fermented beverage called rejuvelac too. Next time I

think I'll try some of the juice from a jar of lacto fermented veg.

The thing that i really have found virtually no info on is aging the cheese -

but I know that it's possible because there is an aged vegan nut cheese on the

market (dr. cow - I think) and I figure if they can do it, I can. Plus, just

knowing how lacto fermenting (and cheese making) works gave me confidence.

Basically what I do is soak cashews (raw, organic) overnight or for 24 hours (I

have tried walnuts and hazelnuts but prefer cashews) then blend in blender with

some salt and whey until it is very smooth. Then I let it sit out next to my

food dehydrator or wood stove in a cloth lines strainer for two days and the

extra liquid drains off and it puffs up and expands and forms a crust on top.

At any point along the way you can use it - mix in whatever you like or have it

plain - but I have been stunned by the flavor when I let it sit in the fridge

for a few weeks. It basically turns into a sharp cheddar-style spread. One

thing that I did was put a very thin layer of olive oil over the top to keep the

air out and when I broke into it it had that fabulous tangy-fresh smell that my

other lacto items have. So I knew I was on the right track! I highly recommend

experimenting with this. It's so much fun!

I have heard that macadamias and pine nuts also make very good cheese but

cashews are what I can afford right now and they work really well.

>

> Hello,

>

> I am experimenting with making raw vegan nut 'cheese'.

> Does anyone else here make these ??

>

> Any advice, tips , etc.

>

> I soak & semi sprout seeds, then blend with

> spices, herbs, gluten free tamari.

>

> I would like to make a fermented cheese with kraut

> or vegan kefir water, any tips ????

>

> Thanks all!

>

>

>

[Guest guest]

The dry yeast, do you mean like nutritional yeast ?

Patti

________________________________

From: Moneta <angelamoneta@...>

nutrition

Sent: Fri, February 25, 2011 9:34:47 AM

Subject: Re: Fermented nut (vegan) chesses anyone ??

1 cup seeds (cashew, macadamia especially) left to soak for 8-12 hs

1/2 cup REJUVELAC (therefore, fermented, alive...). better if made from sprouted

sesame, quinoa or alfalfa so that it isn´t so strong.

1 TS dry yeast (the kind that;s used as supplement)

1ts good salt

any seasoning or fresh green herbs

blend together till smooth. it can either be used as cream cheese or hanged

within a cloth sqaure and left to dry as with cheese for 24 to 48 hs (gets

stronger as well). careful, it doesn´t have a long fridge life

The truth indeed has never been preached by the Buddha, seeing that one has to

realize it within oneself.

Lamkara Sutra

________________________________

From: lusciousanarchy <drum-core@...>

nutrition

Sent: Wed, February 23, 2011 7:18:12 PM

Subject: Fermented nut (vegan) chesses anyone ??

Hello,

I am experimenting with making raw vegan nut 'cheese'.

Does anyone else here make these ??

Any advice, tips , etc.

I soak & semi sprout seeds, then blend with

spices, herbs, gluten free tamari.

I would like to make a fermented cheese with kraut

or vegan kefir water, any tips ????

Thanks all!

[Guest guest]

YES

The truth indeed has never been preached by the Buddha, seeing that one has to

realize it within oneself.

Lamkara Sutra

________________________________

From: patti <patti720@...>

nutrition

Sent: Sat, February 26, 2011 3:19:04 AM

Subject: Re: Fermented nut (vegan) chesses anyone ??

The dry yeast, do you mean like nutritional yeast ?

Patti

________________________________

From: Moneta <angelamoneta@...>

nutrition

Sent: Fri, February 25, 2011 9:34:47 AM

Subject: Re: Fermented nut (vegan) chesses anyone ??

1 cup seeds (cashew, macadamia especially) left to soak for 8-12 hs

1/2 cup REJUVELAC (therefore, fermented, alive...). better if made from sprouted

sesame, quinoa or alfalfa so that it isn´t so strong.

1 TS dry yeast (the kind that;s used as supplement)

1ts good salt

any seasoning or fresh green herbs

blend together till smooth. it can either be used as cream cheese or hanged

within a cloth sqaure and left to dry as with cheese for 24 to 48 hs (gets

stronger as well). careful, it doesn´t have a long fridge life

The truth indeed has never been preached by the Buddha, seeing that one has to

realize it within oneself.

Lamkara Sutra

________________________________

From: lusciousanarchy <drum-core@...>

nutrition

Sent: Wed, February 23, 2011 7:18:12 PM

Subject: Fermented nut (vegan) chesses anyone ??

Hello,

I am experimenting with making raw vegan nut 'cheese'.

Does anyone else here make these ??

Any advice, tips , etc.

I soak & semi sprout seeds, then blend with

spices, herbs, gluten free tamari.

I would like to make a fermented cheese with kraut

or vegan kefir water, any tips ????

Thanks all!