Raw Vegan Cheese with Goji Berries & Walnuts
Servings Prep Time
10-12people 20minutes
Passive Time
48hours
Servings Prep Time
10-12people 20minutes
Passive Time
48hours
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.