I get asked all the time about raw vegan cheese recipes. I have a ton of healthy dairy free cheese recipes as a result! Wheat and Cheese are the first two thins I encourage all of my clients to completely eliminate from their diet (unless they drink soda, that would be number one), because they are both toxic in the body. Wheat is inflammatory, regardless of whether you have a gluten intolerance or not, and dairy contains an addictive substance called casein, which is linked to increased risk of many different cancers.
Personally, I don’t eat a lot of cheese because it is very high in fat, but I do add small amounts of raw feta or raw parmesan to a salad, or to a raw noodle dish. I really love the taste of my raw feta with Herbs de Provence as an accompaniment to a raw dish like marinated beets and asparagus. Out of all the raw vegan cheeses I do make, Mac Nut Feta and Pine Nut Parmesan are my staples!
Here’s My 4 Ingredient Mac Nut Feta:
What you’ll need:
2 Cups Macadamia Nuts, Soaked for 3-4 hours and then water strained out
Probiotic Powder or Capsules (just make sure you buy a non-dairy one, you can buy powder or capsules. If you use capsules, just open them up and pour into a teaspoon measuring spoon. I use Flora Balance for this purpose in powdered form.)
Nutritional Yeast
Salt
You will also need a Cheesecloth and Strainer — That’s it!
- Blend soaked macadamia nuts and 1 Cup of water, along with1 teaspoon probiotics in Vitamix until smooth.
- Line a mesh colander with cheesecloth, pour nut mixture into cheese cloth. Place a weight on top, not too heavy, but heavy enough to press water out.
- Place in a glass jar and cover lightly with a dry piece of cheesecloth and a rubber band to keep secure. Let it culture for 24 hours at room temperature.
- Once culturing is complete stir in 2 teaspoon Himalayan or sea salt, and 2 TBSP nutritional yeast. I also add 1 to 2 TBSP of Herbs de Provence, optional!
- Spread out into a glass baking dish or a baking tray lined with parchment or unbleached wax paper about ½ to 3/4 inch thick. Refrigerate to chill. Cut and serve!
