Going Raw by Judita Wignall

Author:Judita Wignall
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2011-04-06T16:00:00+00:00

BASE

In a blender, combine the nuts and rejuvelac until smooth.

1. Pour the cheese into a nut milk bag and set in a strainer for 8 to 14 hours to ferment. Allow to ripen until it suits your taste.

2. Squeeze the excess water from the nut milk bag and transfer to a mixing bowl. Season or sweeten the cheese to your liking and store in a glass container in the refrigerator for up to 1 week.

* To remove almond skins, pour hot water over the almonds and allow to sit for 5 minutes. Cover with cool water and remove the skins by pinching the almonds. They should slide right off. Soak peeled almonds in cold water for the time listed above.

Herbed Cashew Hemp Cheese

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