By Scott Mathias – Integrated Health & RawFood Coach – Creator of the iLifeFood.com range of Enriched SuperCell Foods
This is so much fun to make and so amazing in taste that the effort is worth the while. When I used to eat dairy I thoroughly enjoyed cheeses especially some of the real rich and creamier styles like camembert and triple cream bries. But alas my stomach wasn’t designed to breakdown such nutrient dense animal fats.
To make two good cashew nut cheeses take three cups of soaked raw cashews. Mine soaked for more than 24 hours and became quite sticky, so I rinse them off before placing them along with two cups of water and two tablespoons of nutritional yeast in a blender.
I blended for a few minutes until the mixture was like ‘mortar board’ paste. I then emptied the contents of the blender into a nut bag. I began squeezing it over a bowl to collect about 750mls of the most luxurious and rich cashew nut milk which I am still using in small deserts and a natural mayonnaise I do. I then hung the bag over the bowl for a day at room temperature.
Once I gave the bag a final squeeze and all the milk had been released I packed the cheesy mixture into glad wrap lined small plastic containers. You can use a ‘cake form’ tin if you wish, which I have done, but do remember to line with glad wrap because it might stick to the sides. Doing this is only to form the cheeses into something a little more respectable and traditional in appearance. The cheese will cure out of the ‘form’ in the fresh air. By the way you can adorn your cheese with nuts. I used local pistachios or your can use walnuts. The pistachios are slow dried and just so delicious.
Left: Squeezing out the cashew milk Right: The raw cheese ready for forming.
Aged for 3-weeks - RAW Cashew Cheese with Pistachio Topping
How to form an firm outer skin ? Easy. Place the cheese in your dehydrator for 30 mins or so on low temp. I also set them outside in the side for a few hours too. The rest of the time it sat on the bench and then in the cheese cooler in my refrigerator.
As they say ‘A picture speaks a thousand words’. In this case, ‘a thousand flavours and tastes.’.
I feature these recipe in my ‘RAW In The Kitchen Experience’ Message me if you’d like to be a part of a Raw Food preparation experience.
Scott Mathias is a Certified Integrative Nutritionist and Professional Health Coach. Based in Noosa, Queensland he consults to clients around Australia including conducting seminars, public speaking engagements. His special areas of interest are Life Balance and the Digestive Function. He conducts Raw Food Classes. He is also the creator of an all Australian range of 100% PURE Nutrient Cell-Foods from www.ilifefoods.com. He can also be seen at the Noosa Farmers Market each and every Sunday throughout the year.
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