Introduction: Cranberry Almond Cheese (raw)
Almonds and cranberries make for a festive cheese substitute! It's a raw food dish that will fit right in at Thanksgiving.
The texture is great for serving with crackers or crumbling over salad.
2 cups almonds
1 cup Rejuvelac
1/2 cup cranberries
2 Tbs lemon juice
1 Tbs coconut oil
1 tsp sea salt
1/4 tsp ginger
1/8 tsp nutmeg
Step 1: Rejuvelac
There is a lot of fermenting going on in raw foods. Many types of cheeses use rejuvelac to add flavor and texture. As this is a new endeavor for me, I opted for a very light version of rejuvelac. Maybe I'll be more adventurous with the next batch : )
- Soak wheat grains in filtered water overnight
- Rinse and refill with filtered water
- Let sit another day before using liquid - It will be a light brown and you'll see bubbles popping up from the grains
Step 2: Soak Almonds
Soak almonds overnight, drain, rinse and peel off skins.
Step 3: Mix
Add nuts and rejuvelac to a food processor or blender (or use an immersion blender if that's all you have at the moment).
Once almonds are a hummus-like texture, mix in all other ingredients.
Step 4: Strain and Ferment
- Place strainer in a bowl
- Pour mixture into a nut milk bag (or line the strainer with cheesecloth)
- Set weight on top of the strainer - I used a bowl full of bowls
- Leave in a warm spot, out of direct sunlight, for 12 hours (some say up to 48 hours - but again, I wasn't going super fermenty)
Step 5: Mold
- Remove cheese from bag (or cheesecloth) and press into mold (I just used a 1 pint plastic container, but I'm sure there are much fancier options)
- Leave in fridge 8+ hours to set
- Turn mold over and tap down lightly to remove