Raw Soft Cheese Plate
- Course/Dish: Appetizers
- Meals: Lunch, Snack
- Main Ingredient: Cashews, Almonds, Macadamia Nuts
- Difficulty: Moderate
- Equipment Needed: Blender
- Serves: 4-6
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 salt
1 cup fresh ripe figs
2 tablespoons raw honey or another sweetener of 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)
Soak cashews and almonds overnight. For a better colour, 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.
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 and your favourite 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, to taste. Transfer to parchment paper and form into a desired shape. Refrigerate in a covered container or dehydrate overnight.