RAW CHEESE PLATE!
Description
Enjoy the flavors of vegan raw cheeses flavored with dill, olives, and cranberries.
Served along with fig jam, sprouted pecans, red currants, pears and concord grapes.
- 1 cup nuts - cashews, almonds, or macadamia
- 2 tablespoons olive oil
- 3 tablespoon freshly squeezed lemon juice
- 3-4 tablespoon non-dairy acidophilus
- 1 teaspoon raw honey
- 1 garlic clove
- pinch of himalayan sea salt
Fig Jelly
- 1 cup fresh ripe figs
- 2 tablespoons coconut nectar /agave or your own choice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup Irish moss gel (thoroughly rinsed and soaked Irish moss,
- blended together with just enough water to rich a smooth gel consistency)
Methods/steps
Cheese Base
- Soak cashews and almonds overnight. For a better color,
- Remove the skins from almonds. In a high-speed blender,
- Combine all of the ingredients separately for each type of nut until very smooth.
- Leave to sit at room temperature for at least 2 hours.
Fig Jelly
- Combine all the ingredients in a high-speed blender,
- let cool in the refrigerator before using.
- Alternatively, you can use a dry fig puree.
Cashew and Fig cheese
- On parchment paper, for easy transfer
- Mound some of the cashew cheese into a desired shape.
- Top with fig preserve, and carefully cover with more cheese.
- Carefully transfer into a container with a lid and refrigerate overnight.
Almond Cheese with Dill and Olives
- In a medium bowl, mix almond cheese, chopped fresh dill
- Add your fav chopped olives, salt and freshly ground black pepper to taste.
- Mix gently and transfer the cheese onto parchment paper.
- Form a desired shape, then refrigerate in a covered container or dehydrate overnight.
Macadamia Cranberry Cheese
- Mix macadamia cheese with dried, or freeze dried cranberries
- Transfer to parchment paper and form into a desired shape.
- Refrigerate in a covered container or dehydrate overnight.
All photographs & recipes copyrighted by Golubka
WHAT YOUR FAVORITE CHEESE?
Facebook & Tweet Us @ELF_OrganicFood!
Comments
What crackers are you using in the photo? Thanks
It looks fantastic, I’ll try to do it over the weekend,
Thank you for the recipe!
Hi Themis!
I believe they are dehydrated zucchini crackers, check out this recipe more on Golubka’s page :) ENJOY!!!
http://g0lubka.blogspot.com/2010/07/summer-for-snacks.html
Tried this recipe this weekend and the cheese was too sweet! It was also too creamy to be a block of cheese as seen in the photo. I might have used the wrong acidophilus. I used fermented Rice liquid acidophilus so maybe I should have used a powder? I am up for another try! I must say though, after more salting of the various “cheeses” it tasted great its just not like the photo.