How to Make Raw Tree Nut Cheese (Macadamia or Almond)
For a PDF version of the recipe in this video, head over here:
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Raw vegan tree nut cheese is really my thing. I love the creativity of it. You can start off with any number of different type of nuts, mix it with a variety of different ‘starters’ and then in the second stage, after the initial fermenting, you can flavour it up in so many different ways. This really makes cooking with plants fun!
Macadamia Nut Cheese
In this tutorial, I’m giving you a beginner’s recipe for a plant based cheese. The recipe is great as a standalone and will give you something that you can make into a round, or you can roll into a log. It’s a great all-round cheese for spreading on breads and crackers, or using in salads. It will keep in the fridge for several weeks too, so is great for salads. If you have one of these cheeses in the fridge at all times, It can turn even the most basic salad into a delightful and satisfying meal.
In the picture on the recipe page - link above - you can see this exact macadamia nut cheese, made into a log and rolled in crushed pink peppercorns. The one of the left has had some beetroot powder mixed in. It’s then covered in fresh dill. Once the dill is on there, the cheese will only last as long as the fresh herbs, which is about 3 to 4 days.
Going further
If you like this recipe, you may be interested in taking a deeper dive into the world of nut cheeses. Check out our Academy course: Tree Nut Cheeses where we look at using a variety of different nuts. Plus we’ll cover more traditional cheese making methods for making cheeses such as camembert. . .all from nuts! Check that out here:
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EASY VEGAN CHEESE SAUCE | 5-Minute Nut-Free Recipe
#vegancheese #cheesesauce #nachocheese #foodtoliverecipe
The perfect vegan cheese recipe to enjoy with anything you like! Сreamy cheesy nut-free deliciousness! Just 8 simple ingredients required. Ready in 5 minutes!
Prep Time: 1 min | Cook Time: 4 min | Total Time: 5 min | Servings: 1.5 cups
Calories: 128 | Total Fat: 9.7g | Fiber: 2g | Sugar: 2.1g | Protein: 3.7g
INGREDIENTS:
• 1 cup plant-based milk
• 3 tbsp nutritional yeast flakes (
• 2 tbsp arrowroot powder (
• 1/2 tsp onion powder (
• 1/4 tsp garlic powder (
• 1/4 tsp smoked paprika
• 1/4 tsp turmeric powder (
• 1/2 tsp salt (
INSTRUCTIONS:
• Whisk all ingredients together in a medium-sized pot.
• Once everything is combined, turn on the heat, bring the cheese sauce to a simmer while stirring constantly.
• Let simmer for about 2 minutes until the sauce is stretchy.
• Enjoy immediately! You can use this cheese sauce everywhere: nachos, crackers, pizza, mac and cheese, baked potatoes, quesadillas, fries and more.
NOTE:
• Store the sauce in the fridge for up to 4 days. It will change the texture and thicken once chilled. To thin it out again, simply reheat in a saucepan and whisk in 1-2 tbsp milk if needed.
This recipe adapted from Ela Vegan
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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Raw Vegan Almond Cheese [Chef Tina Jo's Recipes]
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In this video I share my recipe for almond cheese. Here's a simple, yet delicious recipe for almond cheese. Once you master this, the sky's the limit! There are so many wonderful ways you can incorporate herbs, spices and other nuts, seeds and even coconut into this basic recipe. Different nuts and seeds produce different flavors and textures. Pressing or dehydrating can also produce different textures. Remember, this is a living food and good for you, but it is rich, so be careful of the fat content.
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NUT-FREE, OIL-FREE VEGAN CHEESE SAUCE |Starch Solution Cheese Sauce | Cheese Sauce for weight loss
A creamy vegan cheese sauce that is nut-free, oil-free, Starch Solution and Paleo compatible.
Cheese Sauce Recipe: (makes 5 cups)
In a blender, add the following ingredients:
1.5 cups of filtered water
1/2 cup of rolled oats. (I know it says 1 cup in the video but its wrong)
270g / (9oz) cauliflower (steamed for 6-8 minutes until soft)
1 whole roasted red pepper from jar (with the salt water brine, not oil)
1/2 cup - 1 cup nutritional yeast. (We use a full cup)
1 tsp smoked paprika
1/2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp white miso paste
2 tbsp tahini
2 tbsp lemon juice
1/2 cup unsweetened plant milk (we used ripple)
Blend until smooth, about 2 minutes
Pour and serve. Store in a glass container in fridge for up to 7 days
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What I am using in this video:
Vitamix blender
Digital kitchen scale
Glass measuring cup set
Nutritional yeast
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Cheese Sauce Recipe: (makes 5 cups)
In a blender, add the following ingredients:
1.5 cups of filtered water
1/2 cup of rolled oats
270g/ 1/2 head of medium sized of cauliflower (steamed for 6-8 minutes until soft)
1 whole roasted red pepper from jar (with the salt water brine, not oil)
1/2 cup - 1 cup nutritional yeast. (We use a full cup)
1 tsp smoked paprika
1/2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp white miso paste
2 tbsp tahini
2 tbsp lemon juice
1/2 cup unsweetened plant milk (we used ripple)
Blend until smooth, about 2 minutes
Pour and serve. Store in a glass container in fridge for up to 7 days
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Link to Cooking With Plant's original recipe for this sauce:
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VEGAN CHEESE [ no nuts, gluten, soy, & nutritional yeast]
This is one of the cheapest, simplest and healthiest vegan cheddar cheeses. This vegan cheese doesn't even require salt, garlic or onion powder, the flavor is just superb as it. The flavors provided by the pickled lupins make it very unnecessary to add other ingredients... And yes it stretches and melts like the real thing.
I hope you enjoy it.
Here is the link to the lupin beans @MoonCat49
written recipe on the link below
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Where I Livestream once in a while teaching everything you need to know from the preparation to the cooking of seitan, washed flour, starch flour, stock, broth, and all types of vegan cheese. Furthermore, you will get recipes, skills, and techniques in a pdf format every last week of the month. I specialize in vegan meat alternatives and vegan cheese. I also got my own personal dishes as a bonus.
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How to Make Fermented Vegan Cashew Cheese | The Fermentation Adventure
Learn how to make homemade fermented vegan cashew cheese! Paul and Sarah from The Fermentation Adventure walk you through their recipe, which uses a hot pepper starter culture to add to the flavor. Depending on how long you let this age, you can use this recipe for a vegan cheese dip, a cheese spread, cheese slices, or even Parmesan!
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Starter Culture Recipe (hot peppers):
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