A Cheese Lover`s Guide

Transcription

Living Light Culinary Institute
MAKING HEALTHY LIVING DELICIOUS!™
$14.95 USD
A Cheese Lover’s Guide
Raw Vegan Cheese, Yogurt and Kefir
A Cheese
Lover’s Guide
Raw Vegan Cheese, Yogurt and Keﬁr
by Cherie Soria “MOTHER OF GOURMET RAW VEGAN CUISINE”
By Cherie Soria, Mother of Gourmet Raw Vegan Cuisine
A
Cheese
Lover’s
Guide
.......................................................................................
Raw Vegan Cheese, Yogurt and Kefir
Introduction�� 4
Supplies ................................................................................................. 4
Using a High Performance Blender................................................... 5
More Culinary "How-tos" .................................................................... 7
The Basics .............................................................................................. 8
The Recipes ........................................................10
Rejuvelac ............................................................................................ 11
Basic Nut Kefir .................................................................................... 12
Coconut Kefir ...................................................................................... 12
Almond Maple Kefir........................................................................... 14
Vanilla Cashew Kefir ......................................................................... 14
Strawberry Almond Kefir .................................................................. 15
Cacao Brazil Nut Kefir ....................................................................... 16
Vanilla Almond Yogurt with Blueberries ....................................... 17
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Vanilla Strawberry Cashew Yogurt ................................................. 18
Coconut Yogurt with Fresh Berries ................................................ 19
Basic Cashew Cream Cheese ........................................................... 20
Sweetened Cashew Cheese.............................................................. 20
Basic Almond Cheese ........................................................................ 21
Almond Ricotta Cheese .................................................................... 21
Basic Macadamia or Hazelnut Cheese............................................ 23
Pine Nut Parmesan ............................................................................ 24
Savory Cheeses:
Almond, Cashew and Macadamia or Hazelnut ............................ 25
Gourmet Recipes .........................................26
Herbed Macadamia Cheese Balls ................................................... 27
Shaved Pear and Beet Salad ............................................................ 28
Apricot and Nut Cheese Stuffed Figs with Red Wine Glaze ....... 29
Almond Cheese and Black Olive Tapenade Canapés ..................30
Layered Pesto Almond Cheese Torte ............................................. 32
Spinach Manicotti ............................................................................. 33
Béchamel Sauce ................................................................................. 34
Berry Delicious Coconut Yogurt Parfait ........................................ 35
Blueberry Cheesecake ...................................................................... 36
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Introduction
T
here should be recovery groups for cheese-aholics. If there
were, it would not have taken me eight years to finally commit
to a vegan diet. My concern for animals—not my own health—
and dairy-sensitive cheese lovers.
Cultured nut cheeses, yogurt and
kefir drinks are a terrific way to
eat nuts, since it makes them
finally drove me to give up my addiction to cheese, in spite of the fact
far more digestible, as well as
delicious. Nut cheeses are great
that those nasty tasting, rubbery vegan cheeses tasted nothing like the
on all kinds of raw food dishes,
dairy cheeses I loved. If I had known at the time how easy it is to make
including pizza, enchiladas,
luscious, creamy raw nut and seed cheeses, I would have given up on
burritos, burgers, sandwiches,
desserts, and other foods that
dairy cheese, yogurt and kefir drinks much earlier!
just don’t seem as good unless
they include cheese. In fact, many
As a vegetarian cooking teacher, I was aware that many avowed cheese-aholics who couldn’t give up cheese
to go vegan find it easy to go dairy-free once they
of my students were allergic to dairy products and I
learn how to make nut and seed cheeses!
was certain that both dairy cheeses and even yogurt,
which was touted as a health food, were not health
prompting foods for humans—yet I just couldn’t give
them up! That is how addictive dairy is. To this day, if
I eat a little cheese, I can spiral out of control; it’s best
for me to stay away from cheese completely!
For years, as a vegan cooking teacher, I made the most
of the vegan cheeses, but usually resorted to making
my own cream cheese using tofu (which I made from
scratch). It wasn’t until I went to the Ann Wigmore
Institute in 1991 and tasted fermented seed pâté
that I realized I could create a raw vegan nut cheese
that was far better than any commercially produced
vegan cheese I could buy, and every bit as good as
many of the dairy cheeses I loved.
It all started with the fermented sunflower pâté. It was
made with Rejuvelac, a fermented grain beverage,
and “cultured” for a few hours. The color was an
unappealing grey and the flavor was slightly sour with
a bitter finish, but the idea of preparing fermented seed
pâtés planted an idea that later inspired me to create
a delicious variety of nut and seed cheeses. Every
night I had dreams of the wonderful raw food recipes
that would be possible if I could come up with tasty
recipes for raw vegan cheeses. I experimented with
every kind of nut, seed, and legume possible. Today’s
commercial nut cheese products and nut cheese
books were all born from this humble beginning and
are now enjoyed by thousands of raw food enthusiasts
There are a variety of techniques and ingredients
that can be used to create particular flavors and
textures. Since each kind of nut and seed already
has its own unique flavor and texture, combining
one or more different kinds of nuts creates an even
better, less nut-distinctive flavor.
 Supplies
In addition to your trusty blender, you need the
following:
»
»
»
»
»
a rubber spatula
a strainer, colander or plastic berry basket
cheesecloth
a jar with a lid for water or grains to use as a weight
a dish to hold the cheese as it ferments
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Using a High-Performance Blender
O
ne need not invest in an expensive blender or
food processor; in fact most recipes in this book
can be accomplished with relatively inexpensive
equipment. Less expensive equipment may require
making smaller batches in order to accomplish a
smooth, satiny texture. While it is true that once you
have had a high-performance blender and good
quality food processor, it is easy to get spoiled. Don’t
let money stop you; use whatever equipment you
have and get started.
High-performance blenders, like Vitamix, Omega,
or Blendtec, are highly regarded in the raw food
kitchen. They can blend just about anything in large
quantities, including thick mixtures—quickly and
efficiently.
These are no ordinary blenders! They are faster, easier
to use, more powerful than regular blenders and
are workhorses in the home or commercial kitchen.
They blend quicker, creating a smoother texture than
any regular blender or food processor. The Vitamix
has a 2 horsepower motor and the blades spin at
up to 218 miles per hour, while the Blendtec offers
a 3 horsepower motor and the blades spin at up to
330 miles per hour. Both ensure a perfectly smooth
consistency with absolutely no graininess—even
when making cheese.
The variable controls of the Vitamix and the Omega
blender allow you to start the machine on low so the
product does not jump up and hit the lid or cover
the sides of the pitcher with bits of hard nuts that
will then not be included in the blending. Starting
slowly and keeping the nuts near the blades as you
increase the speed reduces the need to stop the
blender, open the lid, and scrape the sides with a
spatula. When a proper vortex forms in the center of
the mixture you may slowly increase the speed as the
nut cream becomes thicker and more manageable,
until the blender can be turned to high without the
cream jumping to the top.
liquid to form a puree, cream, or milk, add as little
liquid as possible at first, until the mixture is thick and
smooth, and then add the amount of liquid you need
to achieve the desired consistency. The purpose for
this is to keep the hard material close to the blades,
where it can be pulverized effectively.
A quality blender is essential
for making cheese!
 How to Maintain a Vortex or Whirlpool When
Blending a Thick Mixture
When creating a thick mixture for a product like nut
cheese, start with the nuts and just enough water to
(almost) cover the nuts. Start the blender on low and
turn it up slowly. When the vortex, or whirlpool, that
forms in the center of the liquid begins to disappear
and the mixture is no longer moving into the center
vortex its own, remove the lid and, using a rubber
spatula, carefully lift the mixture away from the sides,
depositing it into the center where the vortex will
pick it up and move it down through the blades. Be
mindful during this process to avoid pushing the
spatula into the blades or your entire mix will be
ruined. Continue to fold the mixture away from the
sides into the center until the product is completely
smooth and creamy. If the machine begins to lug too
much, or wants to spin around on the counter, add
a few tablespoons of liquid, and continue working
until the desired consistency has been achieved.
• More Blender Tips:
1. Always set the blender on a clean, dry, flat surface.
2. Do not use a scrub brush on plastic pitchers.
3. Put your hand on top of the lid when blending to
ensure that the pitcher stays seated on the motor.
When blending anything hard that is mixed with
5 RawFoodChef.com
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 Flavor
Macadamias, peeled almonds, cashews, and pine nuts
are especially good for making raw vegan cheese
because they produce a visually attractive product
that’s similar to cheese made with dairy. And, don’t
be afraid to combine one or more different types of
nuts or seeds to create unique flavors and textures.
For example, using almond cream in place of water
when making cashew cheese creates a thicker cream
cheese that is more delicate in flavor. Pumpkin seeds
make a green cheese with a delicious cheddar-like
flavor, and walnut or hazelnut cheese is amazing in
desserts.
For a more sour or tart flavor, double the probiotic
powder, or ferment the mixture longer.
 Texture
The amount of water used when blending will
determine how thick or thin the product will be.
For very thick cheese, use as little water as possible.
For yogurt, use a little more water and for kefir, use
more liquid when blending. There are other ways to
alter the texture, too. Adding a weight on top of the
cheese while it is fermenting and even after it has
been refrigerated, will help remove more of the liquid
and make the cheese denser.
Gelling and thickening agents alter the texture even
more: agar agar and Irish moss will make cheese
“sliceable” like the familiar “American cheese food,”
Velveeta®. Adding psyllium husk powder or tapioca
starch will give cream cheese a “gooey” cheese texture.
cheddar cheese; minced herbs will give cashew cheese
a Boursin-like color; and adding minced red or green
jalapeño creates “jalapeño pepper cheese.” Swirls of
spirulina create a blue cheese-like effect.
 Timing
The amount of time it takes to ferment nut cheese
depends on taste preferences and how warm the
temperature is in the room where the cheese is
fermenting. Ferment cheeses longer for a stronger
flavored cheese, and be aware that the warmer the
air, the faster your cheese will ferment.
 More Culinary “How-tos”
 How to Peel Almonds
Plunge almonds into a bowl of nearly boiling water
and leave them immersed for 3-5 minutes. Add a
little cool water to the bowl, making the water cool
enough to handle. Peel the almonds, (almond skins
will pop off easily when pressed between your
fingers), and then soak the almonds in cold water for
6 to 8 hours. Drain and rinse. Your peeled almonds
are now germinated and ready to use to make kefir,
yogurt, or cheese.
Soaking raw almonds briefly in hot water will not
harm them, since they are in their dormant state;
however, do not immerse them in hot water if they
have been previously soaked and germinated.
Always peel almonds prior to making almond cheese
for a smooth texture and mouthfeel.
Partially dehydrating nut cheese after fermenting
it produces a concentrated flavor and thick texture
similar to sliced cheese; dehydrating it completely
makes a flaky nut cheese that resembles shaved
Parmesan.
 Color
For most recipes, a white cheese is most desirable and
can be altered in flavor and color most easily. Almond,
cashew, and macadamia nuts are versatile favorites.
Add a little carrot juice, peeled golden bell pepper,
or turmeric to almond cheese to mimic the color of
Peeled Almonds
 How to Make Date Paste
Remove the pit from the date using a sharp knife to
cut the date in half, allowing the pit to be removed
easily. Soak the dates in a small amount of filtered
water for 1-2 hours. Blend to form a thick paste, using
as little water as possible. Store paste in a sealed glass
jar in the refrigerator for up to 2 weeks.
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 How to Extract Fresh Vanilla Seeds
1. With a very sharp knife, cut the vanilla bean pod
in half lengthwise.
2. Using the tip of the knife, carefully scrape the inside
of the bean pod to remove the tiny black sticky
beans.
» If you are making a thick cheese like almond
cheese, macadamia cheese, or hazelnut cheese, a
colander lined with cheesecloth is required, as well as a
weight to help press out excess liquid. (See illustration,
below.)
3. With a rubber spatula, scrape the beans off the
knife and into your recipe.
4. Reserve the empty pod to use for tea and to flavor
smoothies, dressings, and other recipes.
To keep vanilla pods fresh, store the dried pod in
a sealed glass jar in the pantry for up to 4 months.
Keep the empty (used) pods in a separate jar to use
in smoothies and tea.
 The Basics
1. Blend almonds, water and probiotic powder.
Whether you are making kefir, cheese, or yogurt,
the same basic procedure applies:
» Soak your nuts (for almonds, hot soak and peel
first) to germinate them and make them easier to
blend into a creamy cheese. The amount of time is
determined by the hardness of the nut: harder nuts
like almonds require 8 hours of soaking time, while
cashews take only 6 hours and pine nuts take only
4 hours.
» Nuts with brown skins need to be well rinsed after
soaking to remove traces of bitterness. This includes
almonds, hazelnuts, walnuts, and pecans.
» Blend nuts until creamy, using as little liquid as
possible to achieve the desired texture. Use less water
for thick cheese and more for yogurt and kefir drinks
2. Line a small colander or small berry basket with
a damp cheesecloth and set on a dish to catch
liquid when mixture is poured into cheesecloth.
Fold cheesecloth over cheese and place in a
warm (not hot) location to ferment for 8 to 12
hours.
» Add a starter: Rejuvelac is the perfect starter. If
you are using Rejuvelac, no probiotic powder will
be needed. (See Rejuvelac recipe on page 10.) Some
stores carry it in their refrigerator sections. Just replace
the water called for in the recipe with Rejuvelac.
» If using water, add a probiotic starter (1/4 to 1/2
teaspoon per 2 cups of nuts)
» Put the mixture in the appropriate container (as
directed in the recipe) and allow it to sit in a warm
place until the desired amount of fermentation is
accomplished.
3. After 2 hours of fermenting, place a weight on
top of the cheese to press out excess liquid.
Illustrations by Michele Soria
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Basic Cheese Chart
Special equipment required: Blender and in some cases, a dehydrator*
Always soak and drain nuts before making cheese
Add ¼ teaspoon probiotic powder to 2 cups of nuts
Mimic this
familiar cheese
Suggested
nut(s) to use
Suggested flavor/color
enhancers
Techniques or ingredients
for firmer texture
Yogurt or
kefir
Cashew nuts or
young coconut
Pinch salt, lemon juice,
favorite sweetener,
vanilla
Ferment in a jar; weight not required.
Cream cheese
Cashew nuts
Light miso
Nutritional yeast
Use as little water as possible.
Mozzarella
Combination
of Macadamia
and Cashew
nuts
Salt, agar agar powder
Cook 1 tablespoon agar agar powder
in 1/2 cup water and add to 1½ cups
fermented cheese. Stir well and chill.
Ricotta
cheese
Almonds
Light miso
Nutritional yeast
Feta cheese
Almonds
Salt
Use as little water as possible. Add
additional weight for a denser cheese.
*Parmesan
Pine nuts,
Cashew nuts,
or Walnuts
Salt
Spread paper thin on non-stick
dehydrator sheet, then dehydrate for
8 hours or until it is completely dry
and crisp. Scrape off sheet and serves
in flake form.
Mild
Cheddar
Cheese Food
Combination
of Almonds
and Cashew
nuts
Carrot juice or turmeric
powder, salt nutritional
yeast, light miso, agar
agar powder
Cook 1 tablespoon agar agar powder
in 1/2 cup water and add to 1½ cups
fermented cheese. Stir well and chill.
*Smoked
Sharp Green
Cheddar
Pumpkin seeds
and Cashew
nuts
Pinch smoked salt
Nutritional yeast
Light miso
Spread 3/8 inch thick on a non-stick
dehydrator sheet and dehydrate for
2 hours; remove non-stick sheet and
dehydrate another 2 hours.
Dessert
fillings,
icings
Cashew nuts,
Brazil nuts,
Hazelnuts, or
young coconut
Pinch salt, lemon juice,
favorite sweetener,
vanilla or almond
extract
9 RawFoodChef.com
The Recipes
R
ejuvelac is a fermented grain beverage that
can also be used as a “starter” in culturing nut
and seed cheeses. It costs just pennies to make and
is one of the most health-promoting drinks on the
planet. It’s high in enzymes and contains important
lactobacillus bifidus—necessary for good digestion
and assimilation.
Rejuvelac is easy to make and well worth the two
minutes, morning and night that it takes to rinse the
sprouts. Other than grain, the only vital ingredient in
this healthful beverage is purified water. (Chlorinated
water will kill the precious bacteria you wish to
cultivate and your beverage will smell rotten instead
of cheese-like or whey-like.)
Expect the odor and flavor to change from day to
Yield: 2 quarts each
day for 3 days
1/4 cup soft wheat berries
1/4 cup whole rye
2 gallons purified water
day—the first day being the strongest, with your
second and third harvests becoming more tart and
lemony. I suggest using second- or third-day Rejuvelac
for making cheese, since it is milder in flavor.
If you want to have fresh Rejuvelac every day, begin
sprouting a new batch of grain every three days. (This
will require two large jars covered with plastic mesh
and secured with rubber bands.
To make life easier, consider choosing two days a
week, such as Wednesday and Saturday, to begin a
new batch. This means stretching one batch to four
harvests instead of three, but you will always know
when to start your sprouts without having to calculate
the days. Discard any leftover Rejuvelac after twentyfour hours of storage.
Rejuvelac
From Angel Foods: Healthy Recipes for Heavenly Bodies by Cherie Soria
1. Day #1: In the morning, combine the grains in a gallon jar, cover
with plastic mesh, and secure with a rubber band. Add at least 2
quarts of water and soak 8 to 12 hours.
2. That evening, pour off soak water, rinse with tap water, and drain
well. Place jar in a cool, dark place and allow the grains to sprout.
3. Day #2: In the morning, rinse and drain again, and repeat this
process in the evening.
4. Day #3: In the morning, rinse once with tap water and drain well.
Rinse again with purified water, drain, and add 2 quarts purified
water. Put jar in a cool, dark place and ferment 36 to 48 hours.
(It will ferment sooner in hot weather.)
5. Day #5: In the morning, pour your first batch of fermented water
(Rejuvelac) into a container and store in the refrigerator to drink
that day. Pour 2 more quarts of purified water onto the sprouted
grains (do not rinse!) and allow to ferment another 24 hours.
6. Day #6: In the morning, repeat step #5.
7. Day #7: The final morning, pour your third batch into a container
and store in the refrigerator to drink that day. (To stretch your
harvest to a fourth day, repeat step #5.)
8. Day #8: Discard grains and wash jar well with soap and water.
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Basic Nut Kefir
Yield: 1 quart
1. Soak nuts in 2 cups filtered water for 6-8 hours and drain.
2 cups whole raw almonds,
peeled (see “How to Peel
Almonds” page 6)
2. Blend soaked and drained nut of choice, Rejuvelac (or water with
probiotic powder) in a blender, adding more liquid if necessary to
achieve a smooth, creamy texture.
—OR—
2 cups raw cashews
Storage Suggestion: Store in a sealed glass jar in the refrigerator for
up to 1 week.
—OR—
2 cups raw macadamia or
hazelnuts
-------3 cups Rejuvelac (or filtered
water with ¼ teaspoon
probiotic powder)
Note: If the Kefir is not tart enough to
suit your taste, add 2-3 tablespoons of
lemon juice per cup.
Variations: For nut milk, omit the
Rejuvelac or probiotic powder; for nut
cream, use less water to create a thick
cream.
Coconut Kefir
Yield: 2-3 cups
2-3 cups firm young coconut
meat (see note below)
½ -1 cup filtered water or
coconut water (optional, see
note below)
¼ to ½ teaspoon probiotic
powder (depending how
tart you prefer the yogurt)
1. Blend the coconut meat, water, and probiotics in a blender,
adding more water if necessary to achieve a smooth, creamy
texture.
2. Put the coconut cream in a quart glass jar and put it in a warm
(not hot) location to ferment for 8 to 12 hours. (Less fermentation
time is required in warmer weather).
up to 1 week.
Note: If the coconut flesh is very soft,
use less water and more flesh.
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Almond Maple Kefir
Yield: 1 quart
peeled, soaked 6-8 hours in
filtered water, and drained
(see “How to Peel Almonds”
page 6)
1. Blend the peeled, soaked and drained almonds, Rejuvelac (or
water with probiotic powder) in a blender, adding more liquid if
necessary to achieve a smooth, creamy texture.
2. Pour cream into a glass jar and cover with a clean towel. Put it
in a warm (not hot) place for 8 to 12 hours (depending upon
temperature and desired tartness) and allow it to ferment.
3 cups Rejuvelac (or filtered
probiotic powder)
3. Stir in maple syrup or date paste and optional maple extract and
enjoy!
2 tablespoons pure maple
syrup or date paste (see
"How to Make Date Paste"
page 6)
up to 1 week.
1 teaspoon maple extract
(optional)
Vanilla Cashew Kefir
Yield: 1 quart
2 cups raw cashews, soaked
6-8 hours in 3 cups filtered
water, drained and rinsed
probiotic powder)
2 tablespoons coconut nectar
or date paste (see "How to
Make Date Paste" page 6)
1. Put cashews and probiotic powder in a blender with enough
water to cover, and blend until smooth and creamy. (Use as much
or as little water as necessary for desired consistency.)
2. Pour cashew cream into a glass jar and cover with a clean towel.
Put it in a warm (not hot) place for 8 to 12 hours (depending upon
3. Stir in coconute nectar or date paste and vanilla and enjoy!
up to 1 week.
1 vanilla bean, scraped or 1
teaspoon vanilla extract
(see “How to Extract Fresh
Vanilla Seeds” page 7)
lemon jjuice per cup.
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Strawberry Almond Kefir
Yield: 1 quart
1½ cups whole raw almonds,
page 6)
2½ cups Rejuvelac (or filtered
water with 1⁄4 teaspoon
probiotic powder)
2 cups fresh or frozen
chopped strawberries
2 tablespoons lemon juice
3. Put the kefir in a blender along with the strawberries, coconut
nectar or date paste, and lemon juice and enjoy!
up to 3 days.
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Cacao Brazil Nut Kefir
Yield: 1 quart
2 cups whole Brazil Nuts,
soaked for 6-8 hours
drained and rinsed
probiotic powder)
1⁄4 cup cacao powder
1⁄4 cup pure coconut nectar
1⁄4 teaspoon ground cinnamon
1. Blend the Brazil nuts, Rejuvelac (or water with probiotic powder)
in a blender, adding more liquid if necessary to achieve a smooth,
creamy texture.
3. Put the kefir in a blender along with the cacao powder, coconut
nectar or date paste, and cinnamon and enjoy!
up to 1 week.
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Vanilla Almond Yogurt
with Blueberries
Yield: 1 quart
page 6)
2 or more cups Rejuvelac
(or filtered water with ¼
teaspoon probiotic powder)
1⁄4 cup pure coconut nectar
1 vanilla bean, scraped or
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 cups fresh blueberries
2. Pour into a glass jar and place it in a warm (not hot) location for 8
to 12 hours to ferment.
3. Add coconut nectar or date paste, vanilla, and lemon juice and
blend well.
4. Stir 1 cup of blueberries into the yogurt and top each portion with
the remaining blueberries prior to serving.
up to 1 week.
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Vanilla Strawberry
Cashew Yogurt
Yield: 1 quart
2 cups raw cashews, soaked
6-8 hours in filtered water
and drained
11/2 or more cups Rejuvelac
(or filtered water with ¼
teaspoon probiotic powder)
2 cups strawberries, washed,
stem removed, and diced
1⁄4 cup coconut nectar or date
paste (see "How to Make
Date Paste" page 6)
1 vanilla bean, scraped or 1
teaspoon vanilla extract
1. Put cashews, Rejuvelac (or water with probiotic powder) in a
blender and blend until smooth and creamy, adding more water,
if necessary to maintain a vortex. (See “How to Maintain a Vortex”
page 5.)
2. Pour cream into a jar and place in a warm (not hot) location and
allow it to ferment for 8 to 12 hours.
3. Add 1 cup strawberries, coconut nectar or date paste, and vanilla.
Blend well.
4. Chop remaining strawberries and stir in prior to serving.
up to 1 week.
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Coconut Yogurt with
Fresh Berries
Yield: 2 cups
(4 servings)
2-3 cups firm young coconut
meat (see note below)
1/2 -1 cup filtered water
(optional, see note below)
1⁄4 to 1/2 teaspoon probiotic
powder (depending how
tart you prefer the yogurt)
1 tablespoon coconut nectar
(optional)
¼ teaspoon coconut extract
(optional)
1/2 cup fresh berries
Note: If the coconut flesh is very soft,
use less water and more flesh.
1. Blend the coconut meat, water, and probiotics in a blender,
adding more water if necessary to achieve a smooth, creamy
texture.
2. Put the coconut cream in a quart glass jar and put it in a warm
(not hot) location to ferment for 8 to 12 hours. (Less fermentation
time is required in warmer weather).
3. After the yogurt has fermented add optional coconut nectar and
coconut extract to suit your taste.
4. Top with fresh berries.
up to 1 week.
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Yield: 1-1/2 cups
unseasoned
Basic Cashew
Cream Cheese
2 cups raw cashews, soaked in
2 cups filtered water for 6-8
hours
1. Blend the soaked and drained cashews, 1 cup water, and probiotic
powder in a blender, adding a little more water if necessary to
achieve a smooth, creamy texture.
1 cup filtered water, or more
as needed
2. Pour the cashew cream into a glass jar and put it in a warm (not
hot) location to ferment for 8 to 12 hours or until the cheese
reaches a pleasant “cheesy” flavor. The cream will become thicker
as it ferments.
1⁄4 teaspoon probiotic powder
Variation: Use nut cream in place of
water for a thicker, denser cream cheese
(see Variations on page 11).
Storage Suggestion: Store in a sealed glass container in the
refrigerator for up to 2 weeks.
Sweetened Cashew
Cheese
Yield: 2 cups
2 cups Cashew Cream Cheese
(see above)
1/4-1/2 cup coconut nectar or
date paste (see "How to
1. Combine all ingredients and mix well. Use in desserts or with fruit
salads.
up to 1 week.
(optional)
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Basic Almond Cheese
Yield: 2 cups
(6 to 8 servings)
2 cups almonds, peeled,
soaked 6-8 hours in filtered
water, and drained (see
“How to Peel Almonds”
page 6)
1 cup filtered water, or more
as needed
Note: Use Almond Cheese in place of
ricotta or feta.
1. Put the peeled, soaked and drained almonds, water, and probiotic
powder in a blender and blend until smooth, adding more water if
necessary to achieve a smooth, creamy consistency.
2. Line a small colander or plastic berry basket with damp
cheesecloth, allowing several inches of the cloth to drape down
the sides.
3. Set the colander or basket on top of a shallow dish and pour the
mixture into the cheesecloth. The dish will catch the liquid as it
drains from the cheese.
4. Fold the excess cheesecloth over the top of the cheese, and place
it in a warm (not hot) location to ferment. After about 2 hours,
place a weight on top of the cheese to help press out the excess
liquid. (An ideal weight is a cup of grains or seeds sitting on top of
a plate or in a glass jar.)
5. Check the cheese every 2 to 3 hours, and drain the excess liquid
so it doesn’t sit in liquid. Continue fermenting for a total of 8 to 12
hours or until the cheese reaches a nice cheesy flavor that suits
your tastes.
Storage Suggestion: Store in a sealed glass container in the
refrigerator for up to 1 week.
Almond Ricotta Cheese
Yield: 2 cups
1. Put ingredients together in a large bowl and stir well to combine.
11/2 cup firm Almond Cheese
(see above)
2. Serve as a spread on crackers, as a dip for fresh vegetables, or as
a replacement for ricotta cheese in lasagna, ravioli or other Italian
food inspired raw recipes.
1/2 cup minced red onion
2 tablespoons light miso or
chickpea miso
Storage Suggestion: Stored in a sealed container in the refrigerator
for up to 1 week.
1 tablespoon nutritional yeast
1 small clove garlic, crushed
dash of nutmeg
dash of white pepper
21 RawFoodChef.com
Good knife skills are the foundation of all culinary art. The textures
created by learning various cutting styles infulence the appearance,
flavor and mouthfeel of foods. Sharpen Up Your Knife Skills Online is
a course for all levels of expertise, from novice to professional chef.
Learn More Visit RawFoodChef.com/knifeskills
Yield: 1-1/2 cups
unseasoned
Basic Macadamia or
Hazelnut Cheese
2 cups raw macadamia or
hazelnuts, soaked in 2 cups
filtered water for 6-8 hours
and drained
1. Blend the soaked macadamia or hazelnuts, 1 cup water, and
probiotic powder in a blender, adding a little more water if
1 or more cups (additional)
filtered water
2. Line a small colander or plastic berry basket with damp
cheesecloth, allowing several inches of the cloth to drape down
the sides. Set the colander or basket on top of a shallow dish and
pour the cheese batter into the cheesecloth. The dish will catch
liquid that drains from the cheese, through the cheesecloth.
3. Fold excess cheesecloth over top of cheese and place cheese in a
warm (not hot) location to ferment. After about 2 hours, place a jar
of water of a cup of grains on top of the cheese to act as a weight.
This will help press out the excess liquid and crate a firmer cheese.
4. Check the cheese every 2 to 3 hours and drain excess liquid from
the plate. Continue fermenting for a total of 8 to 12 hours or until
the cheese reaches a pleasant “cheesy” flavor that suits your taste.
Storage Suggestion: Store in a covered container in the refrigerator
for up to 1 week.
23 RawFoodChef.com
Pine Nut Parmesan
Yield: 2 cups
(12 servings)
1. Put the pine nuts, water, and probiotic powder in a highperformance blender, and blend, adding more water if necessary
to achieve a smooth, creamy texture.
11/2 cups pine nuts
3/4 cup filtered water, or more
as needed
1 teaspoon Himalayan crystal
salt
2. Add the salt and blend again briefly to mix.
3. Spread the pine nut mixture thinly onto dehydrator trays lined
with Paraflexx™ sheets and allow the mixture to ferment for 4
hours at room temperature.
4. Dehydrate at 105 degrees for about 24 hours until completely dry.
Scrape the dehydrated cheese off the Paraflexx™ sheet and crush
by hand.
Storage Suggestion: Stored in a sealed glass jar in the refrigerator,
Parmesan will keep for 3 months.
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Savory Cheeses:
Yield: 2 cups
2 cups Basic Almond Cheese
(see page 19)
—OR—
2 cups Basic Cashew Cheese
(see page 18)
—OR—
2 cups Basic Macadamia or
Hazelnut Cheese
(see page 20)
Almond, Cashew, and
Macadamia or Hazelnut
1. Combine nut cheese, miso, nutritional yeast, and nutmeg in a
medium bowl and stir well.
up to 1 week.
Olive & Onion Flatbread with Cheese, Tomatoes & Arugula
-------2 teaspoons unpasteurized
light miso or chickpea miso
2 teaspoons nutritional yeast
dash of nutmeg
» Photos: Some Living Light
student creations using savory
cheeses.
Cheesesticks with Marinara Sauce
Sweet & Spicy Almond Cheese Stuffed Mushrooms
25 RawFoodChef.com
gourmet
Recipes
Herbed Macadamia
Cheese Balls
Yield: 1-1/2 cups
1 cup Basic Macadamia
Cheese (see page 20)
2 tablespoons light mellow
miso or chickpea miso
2 tablespoons coarsely
chopped raw pine nuts
This luscious cultured nut cheese is as versatile as it is delicious and
easy to make. Use it in both sweet and savory recipes; as a filling
for cannelloni or ravioli; stuff it into cherry tomatoes or cucumber
cups; form it into balls and roll in chopped nuts, parsley or crushed
red peppercorns; stack it between slices of heirloom tomatoes and
top with arugula sprouts; serve as a pâté, or use in any numbers of
desserts that call for cream cheese or ricotta.
2 tablespoons finely minced
red onion
1 tablespoon minced fresh
parsley
2 teaspoons minced fresh dill
weed
2 teaspoons finely minced
green onion
1/2 teaspoon pureed garlic
(about 1 clove)
pinch of ground black pepper
Serving Suggestion: Form into balls
and roll each ball in herbs, chopped nuts
or chopped leaks. Serve with spring mix
garnished with sliced strawberries, figs,
and pecans.
1. Combine Macadamia Cheese, miso, pine nuts, onion, parsley,
dill weed, green onion, nutritional yeast, garlic and pepper in a
medium bowl and stir well.
Storage Suggestion: Store in a covered container in the refrigerator
for up to 1 week.
27 RawFoodChef.com
Yield: 2-3 servings
 Dijon Dressing
1/4 cup lemon juice
1 teaspoon mustard powder
Shaved Pear and Beet
Salad on Baby Arugula
with Dijon Dressing
and Hazelnut Cheese
1/4 cup olive oil
1/4 cup hazelnut oil, walnut oil,
or flax oil
2 tablespoons finely minced
red onion (about 1/4 of a
small onion)
2 teaspoons coconut nectar or
agave nectar
1 tablespoon Dijon mustard
1/2 teaspoon Himalayan crystal
salt
1/2 teaspoon crushed garlic
(about 1 clove)
pinch of pepper
 Salad
1. In a small bowl, whisk the lemon juice and mustard powder. Add
the oils, red onion, coconut nectar or agave nectar, Dijon mustard,
salt, garlic, and pepper continue whisking until creamy. Set aside.
1/2 pound baby arugula or
spring mix
2. Place the baby arugula attractively on a platter and top with
shaved pears and beets, sliced celery or fennel and dot with diced
oranges.
1 pear, thinly shaved (see
note)
2 small beets, peeled and
thinly shaved (see note)
1/4 cup thinly sliced celery or
fennel bulb
3. Drizzle with Dijon Dressing and serve with Savory Hazelnut
Cheese and choice of bread or crackers.
1 orange, cut into segments
and diced
Savory Hazelnut Cheese (see
recipe page 22)
Note: A small hand-held ceramic
mandoline is the perfect kitchen tool to
thinly shave fruits and vegetables. »
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 Figs:
Apricot and Nut Cheese
Stuffed Figs with Red
Wine Glaze
30 dried figs
Created by Living Light students
Yield: 10 servings
3 drops orange oil
1 tablespoon coconut crystals
or evaporated cane juice
Very warm water—just
enough to cover figs
 Wine Glaze:
2/3 cup red wine
4 tablespoons maple syrup
5/8 teaspoon xanthan gum
 Cheese Filling:
1¼ cup ricotta cheese
4 tablespoons dried apricot,
finely diced
¼ cup walnuts, chopped
medium fine
1 drop lemon oil
1 teaspoon mint, minced
 Also:
1. Cover figs with very warm water. Add orange oil and coconut
crystals or evaporated cane sugar.
2. Dehydrate at 135 degrees for 45 minutes.
3. Blend wine glaze ingredients in blender. Let sit 5-10 minutes to
thicken.
4. Put wine glaze into squeeze bottle.
5. Mix cheese filling and put into piping bag.
1 bunch lettuce leaves
6. Strain figs and slice one side to open like doors.
Zest of 1 orange
7. Using a pipe bag, squeeze filling into the figs.
8. Plate on a bed of leaves. Drizzle with wine glaze and garnish with
orange zest.
29 RawFoodChef.com
Almond Cheese and
Black Olive Tapenade
Yield: 36 canapés
(serves 12)
3 English cucumbers (cut into
½" rounds)
1 cup Savory Almond Cheese
(see recipe page 22)
1 cup Black Olive Tapenade
(see recipe, below)
36 small cherry tomatoes
 Black Olive
Tapenade
(Yield: 1-1/2 cups)
1 cup pitted sun-dried olives
1/2 cup soaked and dehydrated
walnuts
3 tablespoons capers
1 tablespoon lemon juice
1. To prepare the cucumber cups, use a small melon baller to
carefully scoop out a little of the cucumber flesh, creating an
indentation in the center of each cucumber slice.
1/2 teaspoon (2 medium
cloves) pureed garlic
2. Use the melon baller to form scoops of the cheese and place one
scoop on top of each olive tapenade-filled cucumber cup.
1 tablespoon olive oil
1/2 teaspoon dried oregano,
crushed
1/2 teaspoon dried basil,
crushed
1/4 teaspoon dried thyme,
3. Press a small cherry tomato on top of the cheese and serve.
Black Olive Tapenade:
1. Put olives and walnuts into a food processor and process until
blended, but still slightly chunky.
2. Add remainder of ingredients and pulse to mix. Do not puree as
the mixture will become too smooth and homogeneous. It should
stick together, but have texture.
30 RawFoodChef.com
Essentials
Online
rawfoodchef.com/essentials-online
Layered Pesto Almond
Cheese Torte
Yield: 6 servings
 Pesto:
2 cups packed fresh basil
leaves
1/4 cup raw pine nuts
2 tablespoons extra-virgin
olive oil
1 teaspoon pureed garlic
(about 2 cloves)
1/4 teaspoon Himalayan crystal
salt
 1 cup Savory
Almond Cheese
1. In the bowl of a food processor, combine ingredients for the
pesto. Process until the mixture begins to stick together but is still
slightly chunky.
Note: If you want to make this torte
ahead of time, you may store it in the
refrigerator for 4 to 5 days. Keep it in the
mold in an airtight container until you
are ready to serve it.
2. To assemble the torte, drape a 2- to 3-cup mold (you can use a
small glass bowl) with damp cheesecloth. Evenly pack a third of
the Savory Almond Cheese into the bottom of the mold, followed
by half of the pesto. Press firmly to flatten before adding the next
layer of cheese and another layer of pesto, firmly packing each
layer into place.
3. Spread the remaining cheese on top of the pesto, and press firmly.
Smooth the final layer into place.
4. Fold the excess cheesecloth liner over the top and chill in the
refrigerator for 1 hour.
5. To serve this elegant appetizer, fold the cheesecloth back to
expose the cheese. Place the serving plate upside down on top
of the torte-filled mold. Center the plate carefully. Holding the
plate and the torte together, turn the plate over and remove the
cheesecloth and the mold, exposing the beautiful torte, now
centered on the serving plate. Arrange crudités, crackers, or other
accoutrements attractively on the plate.
32 RawFoodChef.com
Spinach Manicotti
Yield: 6 servings
Variation on recipe from Raw Food For Dummies
by Cherie Soria and Dan Ladermann
2 large zucchinis
6 cups chopped spinach
1 cup Basic Almond Cheese
2 tablespoons minced and
rinsed red onion
1 tablespoon extra-virgin
olive oil
1 tablespoon chick pea or
other light miso
1 teaspoon nutritional yeast
1 teaspoon pureed garlic
(about 2 cloves)
1⁄2 teaspoon onion powder
1⁄2 teaspoon salt
dash nutmeg
pinch of ground white pepper
1 cup Béchamel Sauce (see
recipe, page 30)
1⁄4 cup Pine Nut Parmesan
(see recipe page 21) or
substitute ground walnuts
2 tablespoons minced fresh
parsley
Note: You can make the manicotti ahead
of time and store it in the refrigerator
for up to two days. Don’t top with sauce
though until you’re ready to serve it, or
the noodles will weep and thin the sauce,
resulting in less flavor.
1. Using a mandoline, shave the zucchini length-wise, creating long,
wide strips. Cut the strips into pieces 3 inches long by 2 inches
wide. You need at least 12 perfect wrappers. Lay them in a single
layer on a clean towel and allow them to air dry while preparing
the remaining components.
2. Place spinach, Basic Almond Cheese, onion, olive oil, garlic, onion
powder, salt, and white pepper in a bowl and mix until all the
cheese and spinach are integrated with the seasonings.
3. To assemble the manicotti, lay down one slice of zucchini in a
glass baking dish that fits into your dehydrator and spread 2
to 3 tablespoons of the filling in the center of the zucchini, in
a horizontal line, from one end to the other. At one end, begin
rolling the zucchini strip over the filing and continue until the
seam is down. Repeat until all the manicotti are snuggling
together without overlapping.
4. Place the baking dish in a dehydrator set at 125 degrees for 30
minutes to warm.
5. Spoon warm Béchamel Sauce over the manicotti and top with a
sprinkle of Pine Nut Parmesan and parsley.
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Béchamel Sauce
Yield: 1 cup
(in conjunction with Spinach Manicotti recipe, page 29)
1. Put all the ingredients in a blender and blend until the mixture is
smooth and creamy. The sauce should have a satiny finish.
1 cup raw cashews
1 cup filtered water
4 teaspoons unpasteurized
light miso
2. Serve warm or chilled. To warm, put the mixture into a glass jar
and place it in the dehydrator with the manicotti (for 30 minutes
at 125 degrees).
1 teaspoon onion powder
1 teaspoon lemon juice
1⁄4 teaspoon garlic powder
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground white
pepper
1⁄4 teaspoon salt
34 RawFoodChef.com
Berry Delicious
Coconut Yogurt
Yield: Serves 4
2 cups coconut yogurt (see
page 17)
1/2 cup sweetener of choice
(date paste, coconut syrup,
or agave nectar)
1 pint fresh berries of choice
1. Put yogurt, sweetener, and vanilla in a blender and process until
creamy.
2. Layer berries and yogurt in a clear goblet and enjoy!
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Blueberry Cheesecake
Yield: 12 servings
 Crust
21/2 cups pecans, soaked
for 8 hours, rinsed and
dehydrated
1/4 cup coconut crystals
1/4 cup seedless raisins
 Filling
3 cups Basic Cashew Cheese
(see page 18)
1 cup date paste
1 cup coconut oil, warmed to
liquid
1/2 cup lemon juice
2 tablespoons vanilla extract
4 tablespoons soy lecithin
powder
 Topping
1 pint blueberries
1. To make the crust: Put pecans, coconut crystals, and raisins in food
processor and process until it begins to stick together. Press crust
mixture evenly in the bottom of an 8" springform pan.
2. To make filling, combine the filling ingredients in a food processor
and process until smooth and creamy, removing the lid from
time to time to scrape sown the sides, using a rubber spatula.
Processing time will be approximately 6-8 minutes depending on
the power of your food processor.
3. To assemble the cheesecake, put the filling in the crust and spread
evenly.
4. Macerate the blueberries very lightly by sprinkling them with
the coconut nectar and massaging lightly (do not over massage
– most of the berries should remain whole). Pour the blueberries
over the top of the vanilla cream mixture and press gently, so they
are slightly pressed into the cheesecake.
5. Refrigerate for at least 2-3 hours before serving.
Storage Suggestion: Cheesecake will last for 1 week, if properly
stored in a covered container in the refrigerator. Freeze for longer
storage.
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Transcription

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