Vegan Nut Cheese
by Nia Garcia
I like the taste of cheese but I hate the torturing of animals and the unhealthy affects on my body in eating traditional dairy (mucousy) cheese. So what's a gal to do? Make my own!
This recipe is based on my tiny, dinky two cup food processor so if you have better equipment please improvise. I like this on toast and crackers, and it would be great with apples as well.Nut/Seed CheeseIngredients:
*Nuts/Seeds of choice - I use approx. 1 1/2 cups total of cashews and pumpkin seeds (please find appropiate soaking times for the ones you choose)
*1 to 5 Tablespoons of Lemon Juice or vegan Acidophilus
*Salt to taste
*Optional: onions, garlic, chives, pepper, dates or whatever you are in the mood for.Directions:
Because I use a dinky food processor I wind up running the ingredients though it for about 10 minutes since I like it creamy. I imagine that if I had a good one or maybe even used a blender I would not have to run it for so long. This should be kept at room temperature until it has fermented to your liking (taste it). I like to let it sit for four or five days. After that it can last refrigerated for about a week.