My Business - Raw cheese

Raw cheese

Basic cashew cheese
Makes 1 cup
    1-1/4 cups cashews soaked for at least 3 hours or overnight and drained
    1/2 teaspoon sea salt
    1 small clove garlic, minced (can leave out)
    2 tablespoons lemon juice
    1/3 to 1/2 cup water
    1/4 cup nutritional yeast
    Place the cashews, salt, garlic, lemon and 1/3 cup water in food processor. Process till
    the mixture is very smooth and soft (looks like creamy ricotta cheese). Stop to scrape the
    bowl down a few times and add a little extra water if necessary. Add herbs if desired. Serve.
Mozarella cheese
    2 cups macadamia nuts
    juice of 1 lemon about 2 tablespoons
    3 cloves garlic
    1/2 cup basil leaves
    1 teaspoon sea salt
    2/3 cup water as needed
    Blend nuts juice garlic basil leaves and salt adding only enough water as needed to make a smooth creamy texture. Will keep for 4 days in fridge.
Dill cheese
    2 cups sunflower seeds
    juice of 1 lemon about 2 tablespoons
    3 cloves garlic
    1 bunch dill
    1/2 cup water as needed
    Blend sunflower seeds, juice, garlicand dill until smooth adding water as needed to make a creamy texture. Will keep for 4 days in fridge.
Ricotta cheese
2 cloves garlic
    1 cup pine nuts
    1 cup walnuts
    1/2 cup fresh parsley
    1/3 cup miso
    juice of 1 lemon about 2 tablespoons
    1 cup water as needed
    Process garlic into small pieces. Add pine nuts and walnuts and process into powder. Then add miso and lemon juice. Process, adding just enough water to make a chunky ricotta cheese. Lastly lightly process in fresh parsley to mix. Will keep for 4 days in the fridge.
    Oregano ricotta
    2 medium garlic cloves
    1 teaspoon sea salt
    2 cups cashews
    juice 2 lemons about 4 tablespoons
    1 tablespoon extra virgin olive oil
    3 tablespoons oregano
    1/2 cup water as needed
    Process garlic and salt into small pieces. Add cashews and process into a powder. Add lemon juice olive oil, and oregano and process. Add only enough water to make a chunky ricotta cheese texture. Will keep for 3 days in the fridge
Nacho cheese
    2 cups macadamia nuts
    juice of 2 lemons about 4 tablespoons
    1 tablespoon nama shoyu or bragg liquid aminos
    1 tablespoon turmeric
    1 to 2 teaspoons cayenne pepper
    1 cup water as needed
    Process nuts, lemon juice, shoyu, turmeric and cayenne and slowly add just enough water for desired consistency. Will keep for 3 days in the fridge.
Raw nut creme
    1/2 cup chopped raw nuts like cashews, macadamia nuts, brazil nuts or blanched almond
    1/2 cup plus 2 tablespoons water
    1-1/2 tablespoons freshly squeezed lemon or lime juice
    sea salt to taste
    Soak the nuts in enough water to cover for at least 30 minutes. Rinse and drain well. Add to a high speed blender (I prefer vitamix) the water, juice and salt and blend until creamy. You can add some olive oil when you are blending, but not more than one
tablespoon.
Truffled Herb Cashew Cheese
    Makes: 2 cups cheese
        1 1/2 cups raw cashew pieces
        1/4 cup water, plus additional as needed
        2 Tbsp nutritional yeast
        2 Tbsp diced green onion
        1 1/2 Tbsp freshly squeezed lemon juice
        1 Tbsp finely chopped fresh flat-leaf parsley
        1 Tbsp finely chopped fresh chervil, optional
        2 tsp minced fresh dill
        1 tsp sea salt (or to taste)
        1/4 tsp minced garlic
        1/2 to 3/4 tsp cold-pressed truffle oil (can omit)
        1/4 tsp crushed red pepper flakes
        1/8 tsp ground black pepper
    Place cashews in a bowl with ample water to cover and soak for 25 minutes, or up to 3 hours.
    Rinse, drain well, and transfer to a food processor with 1/4 cup fresh water. (The longer the cashews soak, the less water the recipe will need.) Process until smooth, adding more water a little at a time, if needed, to reach a puréed consistency.
    Place a single layer of cheesecloth over a clean cutting board. For a thinner, creamier cheese, double up on the cheesecloth. Scoop puréed cashews into the center of cheesecloth. Pull up corners of cheesecloth and tie with a string, rubber band or twine.
    Secure to a chopstick or other kitchen utensil and hang above a narrow, open-mouth pitcher, bowl or container, ensuring that the bottom of the cheesecloth is hovering above the container. Cover with a kitchen towel and keep in a warm, dry place overnight and up to 24 hours.
        Transfer to a bowl, add remaining ingredients and stir well. Form into 2 logs, and refrigerate until firm, about 2 hours. Once prepared, store in a glass container in the refrigerator and enjoy within 3 or 4 days.
    Variations
     For oil-free omit the truffle oil
Pine nut and macadamia tower
    Makes: 4 servings
        1 large zucchini, thinly sliced rounds
        2 large beefsteak tomatoes, cut into 1/2-inch slices (at least 8 slices)
        Black and white sesame seeds, optional
        Diced red bell pepper, optional
    Live Shoyu Marinade
        1 Tbsp nama shoyu, coconut aminos, or wheat-free tamari
        1 tsp agave nectar
        1 Tbsp water
        1 tsp raw apple cider vinegar
        1 tsp freshly squeezed lemon juice
        1 Tbsp fresh minced herbs
    Pine Nut Macadamia Ricotta
        1 cup pine nuts or cashews, soaked for 2 hours or more
        2 cups macadamia nuts or Brazil Nuts, soaked for 2 hours or more
        1 Tbsp fresh rosemary, minced
        2 Tbsp Italian parsley, minced
        2 tsp fresh thyme, minced
        2 Tbsp nutritional yeast
        1 tsp salt
        1 tsp ground black pepper
        1 Tbsp apple cider vinegar
        1/2 cup water or rejuvelac, as needed
    Prepare live marinade: To a shallow dish, add all marinade ingredients and whisk well. Add the sliced zucchini and set aside to marinate.
    Meanwhile, prepare Pine Nut Macadamia Ricotta: Rinse pine nuts and macadamia nuts and drain well for at least 10 minutes. To a food processor fitted with an S-blade, add nuts and blend on high speed for 10 seconds. Add rosemary, parsley, thyme, nutritional yeast, salt, black pepper, and vinegar. Blend on high speed for about 20 seconds while adding water through the top until a smooth, cheesy consistency is reached.
    To create the towers, place 1 slice tomato on each plate. Spread 1 to 2 Tbsp of the macadamia ricotta over the tomato. Top with 2 slices of zucchini. Follow with another slice of tomato. Top with another 1 to 2 Tbsp of the macadamia ricotta and another layer of zucchini. Garnish with a sprinkle of black and white sesame seeds and some bell pepper (if using). Store in a glass container in the refrigerator and enjoy within 2 or 3 days.
    Variations
    Another way you can present this dish is to reuse an 8-ounce round glass or plastic container as a mold to form individual lasagnas. For this, slice tomatoes as thin as possible. Create a tomato layer, top with cheese, then a zucchini layer, and repeat. When ready to eat, place a plate on top of container and flip. Gently remove the container, and you will have a beautifully presented dish.
Ricotta cheese with Irish Moss
Ricotta Cheese with Irish Moss
1 cup water
2cups macadamia nuts
1 teaspoon probiotic powder
1 teaspoonsalt
3 tablespoons nutritional yeast flakes
1 cup Irishmoss paste (below)
Line a berry basket or container with holes in the bottom with cheese cloth. Place that container inside another container to catch the water that will drain out. Blend the water and the macadamia nuts in a high speed blender until smooth. Add the probiotic powderand blend again on low speed until incorporated. Pour mixture into cheese clothand fold sides of cheese cloth over mixture. Let this mixture sit on a counter top in a warm area for 24 -48 hours. Put the mixture back in the blender with the Irishmoss, salt and nutritional yeast flakes. Blend until mixed well. Pour mixture into a glass bowl and refrigerate.
Irish Moss Gel
1/2 cup Irish moss
4cups water to cover the Irish mosswhile soaking
1/2 cup filtered water
Rinse the dry Irish moss. Cover it with about 4 cups waterin a bowl, and soak it for 3 to 8 hours. It will expand to about one cup of Irish moss. Rinse it again, making sure to rinse away all of the sand and salt. Put the Irish moss in a high speed blender with 1/2 cup of water, and blend until it is smooth. Refrigerate the paste for 2 hours to let it set. This will last in the refrigerator for 10 days in a glass jar with an air tight lid.
Feta Cheese
1 cup water
2cups macadamia nuts
1 teaspoon probiotic powder
1 teaspoonsalt
3 tablespoons nutritional yeast flakes
1 cup Irishmoss paste
1teaspoon psyllium powder
Line a berry basket or container with holes in the bottom with cheese cloth. Place that container inside another container to catchthe water that will drain out. Blend the water and the macadamia nuts in a high speed blender until smooth. Add the probiotic powderand blend again on low speed until incorporated. Pour mixture into cheese clothand fold sides of cheese cloth over mixture. Let this mixture sit on a counter top ina warm area for 24 -48 hours. Put the mixture back in the blender with the Irishmoss, salt and nutritional yeast flakes. Blend until mixed well. Add the psylliumandblend until well incorporated. Spread the mixture 1/2” thick onto a parchment paper lined tray or cookie sheet and refrigerate for at least four hours. Slice into cubes.
Swiss cheese
2 cups cashews
1 cupwater
2 pitted medjool dates
1 teaspoon probiotic powder
1/4 cup nutritional yeastflakes
1 cup Irishmoss gel
1/2 teaspoon psyllium
Blend the cashews and the date with the water in a high speed blender until smooth. Add the probiotic powder and blend on low until incorporated. Pour mixture into a cheese cloth lined berry basket and cover with the cheese cloth that is hanging over the sides. Let sit in a warm place for 24 hours. Put mixture back in the blender with Irish moss gel and nutritional yeast. Blend until combined and smooth. Add the psylliumand blend again until well mixed. Spread on a non stick sheet on a dehydrator tray. Dehydrate at 105 degrees for 7 -8 hours. Flip the cheese and peel off the non stick sheet. Continue drying on a mesh screen for another two to four hours. Refrigerate for 4 hours. Slice. Store in an air tight container in the refrigerator. This continues to set in the refrigerator.
Cheese Ball
1 cup water
2cups macadamia nuts
1 teaspoon probiotic powder
1 teaspoonsalt
3 tablespoons nutritional yeast flakes
1 cup Irishmoss paste
1/2 teaspoon psyllium powder
Line a berry basket or container with holes in the bottom with cheese cloth. Place that container inside another container to catch the water that will drain out. Blend the water and the macadamia nuts in a high speed blender until smooth. Add the probiotic powderand blend again on low speed until incorporated. Pour mixture into cheese cloth, and fold sides of cheese cloth over mixture. Let this mixture sit on a counter top in a warm area for 24 -48 hours. Put the mixture back in the blender with the Irishmoss, salt and nutritional yeast flakes. Blend until mixed well. Add the psylliumand blend until well incorporated. Put the mixture into molds and let sit for a few minutes. Remove from mold and coat outside with chopped nuts or herbs. Refrigerate for at least four hours
Basic Cheese Block
2 cups nuts
1 cup water
1 teaspoon probiotic powder
1 cupIrishmoss gel
3 tablespoons nutritional yeastflakes
1 teaspoon salt
1 teaspoon psyllium powder
Blend the nuts and the water in a high speed blender until smooth. Add the probiotic powderand blend on low speed until incorporated. Pour the mixture into cheese cloth lined basket and cover with cheese cloth. Place the basket in a bowl to catch the liquid that will escape. Let this sitin a warm place for 24 -48 hours. Put the mixture back in the blender with the Irishmoss gel, the salt and the nutritional yeast. Blend until smooth. Add the psyllium powderand blend until incorporated. Line molds with plastic wrap if desired or use ring molds. Pour mixture into moldsand let sit at room temperature for about 5 -10 minutes. Remove from molds onto a plate and refrigerate for at least 4 hours. Slice and enjoy
Red pepper Cheddar Block
2/3 cup red bell pepper, roughly chopped
1/2 cup water
2 cups macadamia nuts
1 teaspoon probiotic powder
1 cup Irishmoss gel
3 tablespoons nutritional yeastflakes
1 teaspoon salt
1 teaspoon psyllium powder
Blend the red bell pepper and the water in a high speed blender until smooth. Add the macadamia nutsand blend until smooth. Add the probiotic powderand blend on low speed until incorporated. Pour the mixture into cheese cloth lined basket and cover with cheese cloth. Place the basket in a bowl to catch the liquid thatwill escape. Let this sit in a warm place for 24 hours. Put the mixture back in the blender with the Irishmoss gel, the salt and the nutritional yeast. Blend until smooth. Add the psyllium powderand blend until incorporated. Line molds with plastic wrap if desired or use ring molds. Pour mixture into moldsand let sit at room temperature for about 5 minutes. Remove from molds onto a plate and refrigerate for at least 4 hours. Slice and enjoy.
Layered Cheese with Pesto and Sun dried Tomatoes
1 cup water
2cups macadamia nuts
1 teaspoon probiotic powder
1 teaspoonsalt
3 tablespoons nutritional yeast flakes
1 cup Irishmoss paste
1/2 teaspoon psyllium powder
1 recipe of pesto
1 recipe of sun dried tomato filling
Line a berry basket or container with holes in the bottom with cheese cloth. Place that container inside another container to catch the water that will drain out. Blend the water and the macadamia nuts in a high speed blender until smooth. Add the probiotic powderand blend again on low speed until incorporated. Pour mixture into cheese clothand fold sides of cheese cloth over mixture. Let this mixture sit on a counter top in a warm area for 24 -48 hours. Put the mixture back in the blender with the Irishmoss, salt and nutritional yeast flakes. Blend until mixed well. Add the psylliumand blend until well incorporated. Put a layer of cheese mixture in a ring mold or in a plastic wrap lined bowl. Spread a layer of pesto on top if the cheese. Add another layer of cheese mixture. Spread a layer of sun dried tomato filling on top of that cheese layer Add another layer of cheese mixture. Let this sit in the mold for a few minutes. Remove from mold.Refrigerate for at least four hours
Macademia Nut Cheese
1cup of fresh basil
1/4 cup walnuts
2 tablespoons macadamia nuts
1 small clove garlic
3/8 teaspoon salt, or to taste
1 cup spinach
1½ tablespoon lemon juice
Combine all ingredients in a food processor until the mixture makes a paste. If you are using a large food processor, double the recipe so it will blend.
Sun Dried Tomato Filling
1/2 cup sun dried tomatoes, soaked & finely chopped
1/2 Roma tomato, seeded
2 tablespoons macadamia nuts
1/2 date (finely chopped)
1/4 teaspoon salt
1/4 cup diced onion
1 small clove garlic
1/2 tablespoon lemon juice
Combine all ingredients in a small food processor or blenderand blend to a paste. If using a large food processor, double the recipe to help it blend
Creamy Nut Cheese
2/3 cup water
1 cup cashews(or macadamia nuts, or ½ and ½ or other nut as desired)
1 teaspoon salt
1 1/2 -2 tablespoons lemon juice
1 -2 tablespoons nutritional yeast, optional
Blend the water, lemon juice, nuts and salt (and nutritional yeast, if desired) in a high speed blender until smooth
Use it to make dips:
Dill Dip
1 recipe creamy nut cheese
1 -2 tablespoons dillweed
Put “cheese” in a bowl Stir in dried dillweed. For best results, let dip sit in the refrigerator at least 1/2 hour so the flavors mingle.

Garlic Dip
1 recipe creamy nut cheese
1/4 teaspoon garlic granules
1 teaspoon dried dill, for garlic dill dip
Put “cheese” in a bowl Stir in garlic and dill For best results, let dip sit in therefrigerator at least 1/2 hour so the flavors mingle. Alternate directions: Put “cheese” in blender Add garlic and dill and blend until well mixed For best results, let dip sit in the refrigerator at least 1/2 hour so the flavors mingle.
Then make dip vegetables in or make cucumber rolls for dipping:
Cucumber Boats
cucumbers
cashew cheese or garlic & dill dip
any combination of sliced vegetables to decorate
Peel and slice the cucumbers Cut in half lengthwise Scoop out the seeds Fill the cumbers with cheese or dip. Decorate with vegetables
Almond Cashew Cream Cheese
Ingredients:
1/2 cup cashews, soaked 4 - 6 hours
1/2 cup almonds, soaked 6 hours or overnight
1 large lemon, juice of
1/4 teaspoon Celtic, Himalayan, or pink sea salt
1/2 - 3/4 cups water
Directions:
1. Place cashews and almonds in blender with lemon juice, salt, and water and blend well on high speed.
2. Add extra water if needed to achieve desired consistency. Blend on high speed for several minutes until creamy and smooth.
3. Place cashews in blender with lemon juice, salt, and water and blend well on high speed.
4. Add additional water if needed to achieve desired consistency. Blend on high speed for several minutes until creamy and smooth.
Brazil Nut "Parmesan Cheese"
Ingredients:
1/2 cup grated Brazil nuts
1/4 cup nutritional yeast flakes
1/8 teaspoon sea salt
Directions:
Combine all ingredients in a bowl, and mix well.

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Raw cheese

Basic cashew cheese

Mozarella cheese﻿

Dill cheese﻿

Ricotta cheese﻿

Nacho cheese

Raw nut creme ﻿

Truffled Herb Cashew Cheese﻿

Pine nut and macadamia tower

Ricotta cheese with Irish Moss

Feta Cheese

Swiss cheese

Cheese Ball

Basic Cheese Block

Red pepper Cheddar Block

Layered Cheese with Pesto and Sun dried Tomatoes ﻿

Macademia Nut Cheese

Sun Dried Tomato Filling

Creamy Nut Cheese﻿

Almond Cashew Cream Cheese﻿

Brazil Nut "Parmesan Cheese"﻿

Mozarella cheese

Dill cheese

Ricotta cheese

Raw nut creme

Truffled Herb Cashew Cheese

Layered Cheese with Pesto and Sun dried Tomatoes

Creamy Nut Cheese

Almond Cashew Cream Cheese

Brazil Nut "Parmesan Cheese"