Yummy Raw Vegan Sunflower Seed Cheese

Its delicious and it good for you. Eat with your favorite cracker or make some raw seed crackers and enjoy.

NON-DAIRY VEGAN SUNFLOWER SEED CHEESE

Serves Four

EQUIPMENT NEEDED:  Blender, Seed Nut Bag

INGREDIENTS:

  • 2 cups sunflower seeds, soaked
  • 1 cup cubed red bell pepper
  • 1 cup diced black olives
  • 2 tablespoons nutritional yeast.
  • 2 tablespoons fresh lemon juice.
  • 1 garlic clove, peeled.
  • 2 – 4 tablespoon fresh rosemary

DIRECTIONS:

  1.  Soak sunflower seeds overnight (or for about 8 hours).
  2. Drain water and rinse seeds.
  3. Leave seeds in colander to sprout for a few hours.
  4. Fill blender with sunflower seeds.
  5. Add enough to cover seeds:  Water or Rejuvelac, 2 tablespoons lemon juice.
  6. Blend until creamy (approximately 1 – 2 minutes).
  7. Pour into nut milk bag.
  8. Hang bag over a bowl and let drip overnight (or for approximately 8 – 12 hours) to ferment. (Optional: Add the contents of 3 probiotic capsules.)
  9. Remove mixture from bag and place in mixing bowl.
  10. Add desired olives – do not blend them into mixture – fold them in after cutting into small chunks or slices.
  11. Spread on crackers, romaine leaves, or stuff it in a tomato, a piece of celery, or pepper slices.
  12. Cover and refrigerate.
  13. Will keep up to a week.

Hope you enjoy this wonderful cheese. Its not only delicious its its good for you as it nourishes your body and strengthens your good intestinal flora. Try it with crackers, on lettuce leafs, celery sticks or stuffed peppers.

Love and Blessings, Bobby

Macadamia Pesto Cheese

 

 

 

 

 

 

 

 

This recipe was taught at our Raw Chef 2 and 3 Weekend March 2012. Such a huge hit with the students. This is an elegant raw food — and not too difficult to create.

 

Macadamia Pesto Cheese:

2 cups macadamias, soaked 4 hours

1 cup water

1 teaspoon probiotics

Blend all ingredients until smooth. Place mixture in cheesecloth and place a weight on top. The weight should not be so heavy it pushes the cheese through the cloth but heavy enough to gently start to press the liquid out. Leave to culture at room temperature for 48 hours. Once culturing is complete stir or process in the following ingredients by hand or w/ food processor:

2 teaspoons nutritional yeast

1/2 teaspoon salt

1 teaspoon lemon juice

Use a ring mould to build a layer of cheese inside it. On top of that layer place a layer of pesto. Top it off with another layer of cheese. Remove the ring mould and place it in the refrigerator to firm up.

Pesto: 3/4 cup tightly-packed basil leaves. 1/4 cup pine nuts. 3 tablespoons extra virgin olive oil. 1/2 tespoon sea salt. 1/2 clove garlic. Pinch of freshly ground pepper. 1 teaspoon nutritional yeast. 1/2 teaspoon lemon juice.

Grind all ingredients in a food processor, leaving some chunkiness.