How to Make Raw Vegan Tree Nut Cheese (Plant Based)

How to Make Raw Vegan Tree Nut Cheese (Plant Based)



Hi, how’re you doing this is Russell James and you’re watching the raw chef TV
In this episode I’m letting the cat out of the bag a little bit
I’ve not done a video on this for my podcast or any other other stuff
This is usually reserved for my membership courses, and we teach this live as well
But I I could hold this back from you
I don’t want to hold this back from you because it’s such an amazing thing to do to be able to make raw
Tree nuts cheeses now today
We’re going to make them from macadamias because that tends to be the easiest nut to work with when you’re first starting out
then if you want to go further as I said we do this in a home study course and then live classes as well where
We start to use different nuts, but this is really going to produce for your really beautiful macadamia cheese
And I’ll give you a few ideas how you can take it further as well, so let’s get into it
To start with we’ve got two cups of soaked
macadamia nuts and now often people will say to me is it two cups before or
After you soak to be honest in this recipe it doesn’t really matter
But if you want to definitive answer two cups
measure it out before you soak and then what you’re going to find is that it balloons into about two and a half cups and
Because we’re so use minimum four hours
but just preferably overnight and
Soak them in water in the fridge and then when you’re ready to use them take them out, give them a rinse off
and they’re ready to go now the reason we soak them is because they’re so much more digestible after you soak them and
Also in this cheese it makes them taste a little less
Distinctive so they don’t taste like macadamia nuts when you’re in the cheese and because they’ve been soaked in they’re a little bit less fatty
okay, so we’re going to put these into the
blender into the Vitamix
And then we’re gonna blend those up with about a cup of water
so I don’t usually measure things out all the time when I’m making food and
More often than not I’ll just do it by sight, but with this nut cheese. It’s quite a
Definite measure of water because you want the cheese to hold up not be like a paste and not be runny
so you don’t want to overdo it so I would suggest actually measuring out the
water exactly
To one cup
Having said that you’ll see in a second with the process that we’re going to do with the
When we strain it out in a nut milk bag, or a mesh bag
You can get rid of a little bit of the excess water anyway
So it’s always good to start out with a firm as mixed as possible
So we’ve got a water and a macadamias in there the next thing we’re gonna need is
probiotics a lot of people overcome over complicate what probiotics are
and it’s just a
mix if you usually acidophilus, and you know all those kind of those Latin names that I’m not even going to attempt to
try and pronounce now and
Lactobacillus, so I think is one if you get in capsule form you want about a teaspoon
Which is usually eight capsules worth, so you just enter your capsule out to the tune of?
One teaspoon
And then that’s going to go into into the Vitamix to the cheese okay to blend up
Then you can get probiotic powder that is scoopable not in
capsules
so definitely if you can get that do that and this new chapter brand the pro all flora is a
Vegan one so you really have to if you if you’re vegan you really have to be careful that you’re not using a dairy derived
probiotic
There’s soil based probiotics
Which are really good as well, but definitely check the back what you’ll also find is that they’re different quality, so
Usually a teaspoon will work…like each probiotic has got a different amount of the strains
Probiotics in there so if you’ve got a good quality one about a teaspoon will work
If your cheese doesn’t culture like i’m going to show you in a second
Then it’s either because the place you did it wasn’t warm enough or your probiotics
haven’t got enough cultures in so you may just have to up the amount that you use maybe to one and a half teaspoons and
But if you use basically new chapter any of the decent
quality
Probiotics you find it in good independent health food store are going to work out for you. Just fine, okay, so
Let’s blend this up. The good thing about the Vitamix
Here is that you’ve got a tamper, so you can really get in there and and move the mixture around as it’s blending
As you can see I was moving the mixture around quite a lot there with the with the tamper and you’ll end up
Macadamias still go a little bit kind of they look a little bit grainy
They’re not going to go really smooth like a cashew wood so as long as you’ve broken down the macadamia pieces in there
You’re done, and what that’s actually gonna. Do is warm up the mixture
I know which you need warmth for the culturing process
so that’s kind of the first stage to finish off finish off this first stage what we need to do is get a
Straining bag I actually got this from a from a Brewers website
This is used in home brewing or you could just use you’ve got a nut milk bag
Basically something you can put the mixture in the smaller the holes in the mesh the better
now what you put this in there’s kind of like a bronze silver and gold so your first if you’re just starting out you’ve
Probably got some kind of bowl and some kind of sieve. That’s the bronze the bronze version
And I’ll show you what to do if you’ve got sheffy inclination
We’ll go up to the gold version and my favorite way to to do this stage
Put all your your cheese mixture into your mesh bag
And you really want to be quite meticulous with this and get every last bit of cheese out these available stuff I
understand that
Academia nuts are not the cheapest thing but the great thing about this is this so filling and it lasts for ages
You know this will ask for weeks in a sealed container in the fridge get these last few bits off the spatula
Alright, then we’ll gather that up and
initially you just take your bowl and
Squeeze it
See if you get any of them liquid out
These nuts were soaking overnight, and I’ve been really meticulous with only using a whole cup of water
If you haven’t got a Vitamix
And you’ve had to use a little bit of extra water to get it to blend and to turn in the blender
You’ll find it more more water comes off here
There we go and
The reason you’re doing this is just so that you end up with the firmer cheese at the end of it all
Okay, so I’m not really squeezing hard and depending on what bag you’re using here
It’s squeezed too hard all of the cheese will start coming through the holes and through the seams of the bag, so
Don’t go crazy
Okay, so once you’ve got about as much of the water out you think you’re going to get out by squeezing
Just doing that final squeeze
Twist this up
This is where your sieve comes in pop your sieve, and then pop a weight on top of that
Now the reason this is my least favorite is because when you get await on top of there such as this
Jar of water it can be a little bit unstable
Especially ideally I’d like to put that weight on top to get all the weight going down
But that’s a little bit unstable so I just have to make do
So the next best option is these work really well these and steamers so if you’ve got like
Like a hot steamer, so this is just a pan to catch all of your weight underneath and you’ve got the steamer pan
Here with the holes in these are really great because you can pop that in there
Pop the cheesy on and then you can imagine this sits in there much easier, it’s much more stable
Let’s just say we’re doing it in the sieve
So I like to use a tea towel
on top
Here, I think that’s a very British thing to say anybody watching in the US now. He’s gonna is gonna find that funny
Sorry poverty tale on to the cheese
And then the warm the warmest place you can find really
Now if you just do this on a countertop like this in a kitchen. That’s like a normal temperature
Whatever that pay is depending on where you are in the world like in the UK. It’s not particular time
so if I just left that on the countertop probably want to leave it for as much as
48 hours to really culture and to let those the culture in the probiotics
Really take over the cheese and build and grow or ferment essentially
If you’ve got a dehydrator on top of a warm dehydrator will speed up the process
So you might want to maybe leave it for 12 to 24 hours if it’s a really warm dehydrator
Then you can even do this like in your 8 hours
We’re going to the next stage, and I’ll talk you through that so that goes into a warm place
and then this is like the gold hood option that I was talking about so this is um a
cambro container and this this is a Xinhua so that’s spelt CH, I n o
Is Xinhua French word and this is like?
The most stable of all the options you can see it really sits in there nicely we can put a heavy weight on top of
There it strains out and you end up with this beautiful and macadamia cheese at the end of it, okay
So I’ll just put this to one side
And if you get any more cream in there like if you’ve added extra water during the night or the process of
Culturing you have squeezed more liquid out that weight on top you can use that cream
That’s got a lot of probiotics in there. It’s really beneficial
You can use it actually to start another batch of cheese
Or you can put it in smoothies really really nice and nut milk as well fit for extra nutrition
So what we end up with?
Is this beautiful macadamia cheese
You can see that it’s nice and firm now as opposed to where your first came out of the Vitamix
We are going to flavor it up now, so we need to add salt
I like to add a little bit of lemon juice. I like to add a few a little bit of maybe garlic and onion powder
and
Nutritional yeast to give it that kind of more cheesy flavor otherwise it just tastes like fermented nuts
Okay, so we’ve got a nutritional yeast our salt and a little bit of lemon juice so these are like base
Extra things you want to put in to just have a well-rounded flavor to the cheese, okay, so this is Himalayan salt
It’s really important you use a good quality
salt
I’m gonna put a nutritional yeast in some people don’t like eating nutritional yeast
It’s an inactive yeast so it’s not going to grow inside you
not to be vitamins in there and
really good for a cheesy flavor
If you don’t want to use nutritional yeast
Then adding a little bit of garlic powder and onion powder
It’s not a similar similar taste
But it does it definitely in terms of flavor profile it realises a lot of the taste that you lose by not having
nutritional yeast in there and so then just a touch of
sharpness from the lemon juice
I’ve got some
Garlic and onion powder here, so I
Like to add a little bit of those in there as well
And even with the nutritional yeast it just gives it that extra bear flavor
Okay, and then we’ll start just kind of turning that in and you probably notice that when I put the
Nutrition we used in I kind of I broke it up with my my fingers like powdered it as I put it in
So you don’t get the flakes in there. It makes this second stage just a little bit easier
So timing that in you can give it a good mix, and then we’ll give it a taste test and see where we’re at
Let’s have a little taste
Hmm perfect, that’s great
so
now this is where
Even more I was going to say where the fun starts
But I find this whole process just fascinating fun, and when you end up with a product like this
That’s completely doe free tastes cheesy like it’s got such a well-rounded flavor
It’s all good, but we can do certain things with this now what I’d like to do is
to take one of these metal rings
I mean you could basically just put that in a container as it is right now
Use it as a spread on royal crackers or even
Even at this point you can pick a little bit out and kind of sprinkle it onto a salad as it is and that
Will firm up when it goes into the fridge it will firm up a little bit more
And it won’t be sliceable cheese like a cashew cheese would we cover that in the home study course in our live classes, but?
This one we can get to a point where it really holds up together
And we can do that with a with a metal ring, okay, so
From here you can take a plate
And I like to do this on a
Piece of a piece of baking parchment because it’s just easier to move the cheese around and
You can pop that cheese in
Push it down
And this just gives you a really nice
You’ll probably get maybe three or four of these size, maybe even four or five of these size metal rings worth
Cheese rounds out of a batch of one recipe of this
And
They’re just really nice to have in the fridge
You know to put on a salad or what have you so we’ll just kind of finish off that on top
And
Then you can
lift off this this
Ring just by pushing down gently on top of the cheese
And lifting at the same time
Okay, so you end up with this beautiful cheese round again. We’ll smooth that off on top
I’m just doing it with a spoon here quickly, but you can get like a palette knife
Or a spatula and really finish that off nicely
And naturally if you turn it up the other way and just turn it over
Bottom this side is gonna be even better it actually looks like a crumbly cheese now on top as well
It doesn’t look like you’ve smoothed it off with a spoon
So that will stay in the fridge for four weeks actually because it’s got lots of good bacteria in there
It shouldn’t develop a mold because it’s got all that good stuff in there what you can also
Do is dehydrate this so put it on a dehydrator tray
overnight or even up to 24 hours it will create a rind, so we’ll get a little bit Rindy on the outside and
We’ll create that color difference makes it look even more like cheese, so that’s your basic macadamia cheese give it a go
Yeah, let us know how you get on good luck


How to Make Raw Vegan Tree Nut Cheese (Plant Based)


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