Cashew ‘Cheese Block’ – Raw Vegan / Vegetarian Recipe Available in three languages

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Cashew ‘Cheese Block’

Note: A nut (cashew) + a cereal (kamut bread) = a complete vegan protein.

Note: Here is an alternative of this recipe with almonds instead of cashews:

http://ioanarecipes.blogspot.ca/2014/08/baked-almond-feta-cheese-vegan.html

And now back to the Cashew ‘Cheese Block’

Ingredients:

1 cup raw cashews hydrated at least 8 hours in advance;

1/3 cup water;

2/3 teaspoon iodine-free salt;

2 tablespoons lemon juice or ¼ peeled and pitted lemon;

2 tablespoons first cold pressed olive oil;

2 tablespoons nutritional yeast flakes; 

Instructions:

Mix all ingredients in the blender to obtain a smooth cream.

Place the mixture in a 3-layer cheesecloth, and tie it into a ball.

Place the ball ‘hanging’ above a strainer bowl for at least 12 hours, at room temperature, to allow the extra liquid drain completely.

Remove the cheesecloth, place it on a serving plate, and sprinkle with olive oil with fresh minced herbs (e.g.: 2 tablespoons first cold pressed olive oil mixed with 1 tablespoon minced fresh dill).

Serve with (or without) kamut or spelt bread or toast, and raw vegetables.

*** Alternative Oven Baked Recipe (Optional) ***

Preheat the oven at 350 F, and place the ‘cheese’ into an oiled oven bowl.

Cook for 30 minutes or until it turns golden.

Enjoy! Bon appétit! Pofta buna!