CASHEW/KALE CHEEZE ON TOMATO SLICES
1 large tomato, sliced thickly
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Sea salt and pepper to taste
- In the food processor, process all ingredients, except tomato, to a fine consistency.
- Sprinkle sea salt and black pepper over tomato slices.
- Spread kale/cashew cheeze thickly onto tomato slices.
Posted in cashew/kale cheeze pate, cheez, cheeze, CHEEZE raw vegan, MY RAW EXPERIENCE, MY RAW RECIPES, PATES, RAW VEGAN CHEEZ, RECIPES, stuffed tomatoes, TOMATO RECIPES, TOMATOES
Tagged casew/kale stuffed tomatoes, cashew/kale cheeze pate, cheeze, kale/cashew cheeze pate, MY RAW EXPERIENCE, my raw food lifestyle, my raw food recipes, nut cheeze, raw cashew cheese, raw food recipes, raw recipes
CASHEW CHEDDAR CHEEZE
1 C raw cashews, soaked 1 – 2 hrs., and drained
1/3 lg orange (or red) bell pepper
Juice of 1 lemon
1 t onion powder
1/2 t sea salt
1 T chili seasoning, or to taste (optional)
Water to just cover cashews
- Combine all ingredients in the VitaMix (or a high-speed blender) and process until smooth.
- Refrigerate for up to 1 week.
Use as a spread on sandwiches, crackers, or chips, as a dip for crudites, as a sauce for raw pates or burgers, or as a salad dressing.
Posted in cashew cheddar cheeze, cheddar cheezy kale chips, cheez, cheeze, CHEEZE raw vegan, CHEEZY KALE CHIPS, MY RAW EXPERIENCE, MY RAW RECIPES
Tagged cheddar cheez, MY RAW EXPERIENCE, my raw food recipes, nut cheese, raw cashew cheese, raw vegan cheeze
I made cashew cheese this week, based on a recipe from Charlie Trotter’s Raw
3 C cashews, soaked 10 – 12 hrs and drained
1/4 C rejuvelac
½ t sea salt
Process the cashews through the Champion, using the blank plate.
In a large bowl, combine all ingredients and mix well.
Place mixture in a sieve lined with a double thickness of cheesecloth and placed over a bowl. Drape remaining cheesecloth over the mixture.
Place in a warm place to ferment for 12 hours.
Remove cheese from cloth.
Form into a round, and refrigerate for 24 hours in a covered container, until it becomes firmer.
Use immediately, or store in covered container for up to 3 days.
This makes a lot of cheese. With the additions I made, it is very reminiscent of Boursin or Rondele “pub cheese.”
I decided to divide my cheese into 4 parts. Then I mixed in different seasonings in each one – in one, I added sun-dried tomatoes, in the next, I added red bell pepper powder (ground dehydrated peppers) and soaked red pepper flakes with a little garlic, in the third, I added garlic powder, onion powder, and herbs d’provence. I left one plain to see what it would taste like – (I am trying to get close to a tofu sort of thing, but my room-mate says it tastes more like cream cheese)
I have seen other recipes that say that you can keep the cheese anywhere from 1 to 2 weeks. I am, of necessity, going to have to check that out – there is simply no way that I can down all this cheese in 3 days.
Posted in MY RAW EXPERIENCE, MY RAW RECIPES, PATES DIPS & SPREADS, POSTS, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, RAW VEGAN CHEEZ, RECIPES, REJUVELAC
Tagged Ann Wigmore, fermented nut cheese, MY RAW EXPERIENCE, nut cheese, raw cashew cheese, RAW FOOD LIFESTYLE, REJUVELAC