Raw Vegan Cheese with Goji Berries & Walnuts

Raw Vegan Cheese with Goji Berries & Walnuts
December 10, 2017 megsri8

Hello! Today I want to join in on the Christmas festivities by sharing the recipe for this delicious home fermented raw vegan cheese studded with goji berries and walnuts! It is my healthy take on a delicious Camembert cheese we used to buy every Christmas in London which was studded with cranberries and walnuts!

raw vegan cheese 1

Raw vegan cheese is a healthy, dairy free cheese made with soaked nuts and fermented with the addition of probiotics. I made some last year and loved the creamy texture and mild tang. It worked perfectly in a cheese platter and is fairly easy to make. I like to make it with a combination of cashew nuts and brazil nuts because of the healthy dose of Selenium and other minerals we get from brazil nuts. You can use almonds instead of Brazil nuts. The only additional step you will need to do is to remove the skins of the almonds to ensure the characteristic white cheese colour.

raw vegan cheese

I really enjoy making raw vegan food creations because they can be such a creative use of ingredients and also packed with nutrition. This raw vegan cheese specially sung to me because it also is fermented using probiotics. I am currently very interested in the fermenting of foods, naturally as well as with added probiotics capsules. I love the thought that I am adding a healthy dose of good healthy bacteria to nourish and heal my gut and body. I am currently reading this amazing book by Sandor Kratz called Wild Fermentation and it is so fascinating! I already do a little lacto-fermentation at home with my sauerkraut, Kvass, Gluten free sour dough and yogurt but I want to learn more and ferment more foods especially through natural, wild fermentation. If you are interested in fermentation and gut health, then you must give this book a read!

raw vegan cheese

Now for the Probiotics in this delicious raw vegan cheese recipe. I have been sampling a variety of probiotics in HK, mostly by international brands. I have a weak gut and for the past two years I have been focused on healing and strengthening it as I believe that a healthy gut ensures an overall healthy body and immunity. I have made a lot of changes to my diet and eat a lot of natural, organic and nutritious food on a daily basis and reduced a lot of refined products and ingredients which were just not suiting me. I however felt I also needed to consume supplemental probiotics for a few months for overall healing. This is because I had consumed a lot of antibiotics and medicines growing up and I realised my gut health was suffering due to an overall lack of good and healthy gut bacteria. I tried a variety of supplements without much obvious success-at this point my health and general well being was already in quite a good state.

I remembered a company called Optibac when I was in the UK and I contacted their distributors in HK and they were happy to provide me some samples. I also bought a few other varieties of their probiotics (They have different probiotics for different health issues). The one I found most positive success with was the Optibac for Daily Well Being-Extra strength. It has 20 billion live microorganism strains so its quite a powerful supplement. I decided to try using this probiotic capsule to ferment my raw vegan cheese and I was very pleased with the outcome and success! Since this version of the probiotic has a clean and live strain of micro-organisms I would recommend it to be used when making vegan fermented products (I am now working on a fermented coconut yogurt). If you have a poor immune system or gut then I would suggest you try supplementing with good quality pure Probiotic supplements for 2-3 months and see the difference. If it is really good you will see the results in two-three weeks. This company’s product worked for me, but different individuals have different needs and I would also recommend you to try and see which product suits you best.

raw vegan cheese

Now back to this dreamy raw vegan cheese recipe. All you need to do is soak your nuts and then blend it with the probiotics and let it ferment on your kitchen table top. When ready you can add you flavours-I chose to make it super healthy as well as festive with a combination of goji berries and walnuts. You can also choose to leave it plain or add herbs or flavours of your choice. I then recommend you to leave it a clean box in your fridge and with time it will harden, ferment slowly and become more cheese-like over a few weeks and months. You can serve it immediately once fermented-which is in 48 hours as well. I have rolled mine in fresh pomegranate to give it a more festive and decorative feel. You should only add the fruit if you are going to serve and consume immediately or over the next 4-5 days. This is because the pomegranate add will reduce the shelf life to 4-5 days. Without the fruit addition it can last for weeks.

raw vegan cheese

I have served these with some crisp quinoa and seed crackers. Would you like the recipe for this? I can share it as well. So now that you know all about this delicious and simple process of making some healthy home fermented raw vegan cheese, are you intrigued to try the recipe or learn more? Would you like more recipes in connection with home fermentation? Do let me know in your comments below. Also please feel free to directly contact me if you would like more information on my gut health journey!

Do share your creations of this delicious recipe for a raw vegan cheese on Facebook and Instagram and tag me @meghnas_ using the the #meghnas so that I can reshare your creations and be a part of your healthy food journey! Seasons greetings! Wishing you all happy holidays and wonderful times with your family and loved ones!

raw vegan cheese

Print Recipe
Raw Vegan Cheese with Goji Berries & Walnuts
Prep Time 20 minutes
Passive Time 48 hours
Servings
people
Ingredients
Prep Time 20 minutes
Passive Time 48 hours
Servings
people
Ingredients
Instructions
  1. Place the cashew nuts and brazil nuts or almonds in a bowl. Cover with warm water and leave to soak for 6-8 hours or overnight. Drain and rinse. If using almonds remove the skin at this point.
  2. In a blender add the soaked nuts, lemon juice, 1.5 cups filtered water, salt and the contents of 1 Probiotic capsule or its equivalent of 20 billion microorganisms. If you like your cheese to be more tangy then you can use 2 20 billion micro-ogranisms or equivalent capsules. I however suggest you use 1 capsule or equivalent microorganism for your first try.
  3. Blend till smooth and creamy. Now place 2 muslin or cheese cloths over a colander or sieve. Place the colander or sieve over a bowl. Pour the contents of the blender through the cheesecloth layers. Then tie up the ends of the cloth securely and place a heave weight over it. (I used my heavy stone pestle and mortar). Leave it in a dry, dark corner for 48 hours.
  4. Every 12 hours turn the muslin cloth packed cheese over and replace the weight over it. You can throw or save the whey that collects at the bottom. The plan is to get out as much water from the mixture as well as to leave it at room temperature to ferment steadily. If it is a very hot day or summer, then even 24 hours is sufficient to ferment it. You will know it is ready when you get a mild sour smell from the cheese mixture. You can leave it out for more days, but the longer you leave it outside the more sour and tangy it will get. I like the tangy flavour it develops in 48 hours.
  5. Once fermented and ready remove the raw vegan cheese from the cheese cloth and place in a bowl. Add the goji berries and walnuts and mix through. If it is dry enough to form a ball, then you can make it into a ball or shape of your choice. If it is still too wet then leave it for a few hours to harden in the fridge.
  6. Before serving, roll in a plate of pomegranate till it is completely covered. This is optional but adds a nice sweet flavour and festive look. Serve the pomegranate covered cheese immediately or over the next few days. The cheese can be left to slowly ferment and harden in the fridge over a few weeks as long as no fruit or pomegranate is added to it.
    raw vegan cheese
Share this Recipe
Powered by WP Ultimate Recipe

2 Comments

  1. teresa catanas 1 month ago

    Thank you! I would love the recipe for the crackers as well as your insight regarding fermentation

    • Meghna 1 month ago

      Hey Teresa! Thanks so much for taking the time to stopping by! Cracker recipe coming up by Monday next week😊 and yes will share my stories on food fermenting wild and with probiotics! Let me know if you have any specific requests or queries!😊

Hi! Thanks of stopping by!