Raw Vegan by Ricardo Riskalla
Before I turned a raw foodist 10 years ago I used to eat vegan cheeses and tofu from time to time…and for more than 5 years I missed that taste and texture.
Until I discovered the beauty of raw vegan fermented foods. They are not only amazing to eat but are full of live probiotics that nurture your body and soul. Not to mention that a recipe like this one tastes like heaven. It is hard to believe that it is good for you.
This is one of the recipes that I make over and over again and never get sick of it. All of my clients that try it love it.
In my opinion normal dairy cheese is not good for you or the environment, but this raw vegan cheese is great for you. I highly recommend you to try it, especially if you are dairy intolerant or allergic to it.
So have fun with it ! You can eat it by itself, with fruit, with honey, in a raw sandwich, in salads, the sky is the limit here.
What you’ll need:
High speed blender like Vitamix.
Food dehydrator like Excalibur.
Ingredients: (I try to always use certified organic ingredients and farm fresh ingredients)
2 cups of raw cashews
2 cups of filtered water
3 tablespoons of dairy free probiotic powder
1. Blend all ingredients in the high speed blender, then put it in a covered glass container. Put it in the food dehydrator (at 38 degrees Celsius) for 12 hours. Afterwards, keep it in the fridge.
Tips: Spread a thin layer of this cheese on a teflex sheet and dehydrate it for 6 hours at 38 degrees Celsius you will have a “mozzarella” slice cheese.
After the cheese is cultured for 12 hours in the dehydrator you can use a big cookie cutter and pour the mixture into it and dehydrate it for another 48 hours in the food dehydrator (at 38 degrees Celsius) then you will have the most amazing cheese cake. You can keep it like that in the fridge for weeks. The older it is, the better it gets.