Roasted Garlic Sun Dried Tomato Cashew “Cheese”

Vegan Cheese

Photo by Linda S.
Adapted from rawmazing.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rawmazing.com

Ingredients

  •  2 cups cashews, soaked overnight, rinsed and drained

  •  1/2 cup rejuvelac (recipe here)

  •  1/2 cup sun dried tomatoes, diced (you want softened tomatoes)

  •  1 head roasted garlic* (2 cloves if using raw)

  •  Himalayan salt and pepper to taste

Directions

 2 cups cashews, soaked overnight, rinsed and drained  1/2 cup rejuvelac (recipe here)  1/2 cup sun dried tomatoes, diced (you want softened tomatoes)  1 head roasted garlic* (2 cloves if using raw)  Himalayan salt and pepper to taste 1. Blend cashews and rejuvelac in blender until smooth. Spoon mixture into cheese cloth lined strainer, cover and let sit on the counter overnight. It may release liquid so have something to catch that. 2. Remove cheese to bowl. Squeeze garlic cloves out of their skin and stir the cloves along with the sun dried tomatoes into the cheese mixture. 3. Form into desired shape and refrigerate 12-24 hours to set. (You can use a ring mold for this step.) 4. If a rind is desired, dehydrate at 115 for 3-4 hours. *To roast garlic, cut the top off of a garlic bulb. Pour in a little olive oil and wrap the bulb in foil. Bake at 350 for 45 minutes or until garlic is soft. BBQ Nut Milk Pulp Crackers  3 cups nut mik pulp flour  1/2 cup ground golden flax seeds  1 cup water  1 tablespoon BBQ spice mix (make sure yours doesn’t have sugar in it)  Himalayan salt and pepper to taste 1. Mix all ingredients together. Let “dough” rest for 10 minutes. 2. Roll out 1/4 inch thick on non-stick dehydrator sheets and score. 3. Dehydrate at 145 for 30 minutes, then 115 until dry (8-10 hours) removing the crackers to a screen half way through the drying. How to make Rejuvelac: 1. Start with one cup soft wheat berries (pictured). You can also use rye, quinoa, buckwheat, or other grains. Wheat, rye and quinoa seem to make the best rejuvelac. 2. Soak the grain for 24 hours. Drain off water and rinse two to three times a day until little sprout tails appear. 3. Place sprouted grain in large jar. Add 4 cups water and let sit on the counter for 2-3 days. 4. You will notice that the water will get cloudy and little bubbles will start forming. 5. Taste…it should taste clean and fresh with a hint of lemon. Strain the rejuvelac off of the wheat berries and store in covered glass container in the refrigerator. It will keep for at least a week, just make sure it still smells and tastes fresh. You can reuse the wheat berries to make a second batch. It will only take a day.

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