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!

Baked Almond 'Feta Cheese' - Vegan / Vegetarian Recipe Available in three languages.

Main Page

Baked Almond Feta Cheese

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

 

http://ioanarecipes.blogspot.ca/2014/08/cashew-cheese-block-raw-vegan.html

 

 

And now back to the  Baked Almond Feta Cheese recipe:



Ingredients:

1 cup almonds soaked overnight;

1/3 cup water;

1 tablespoon iodine-free salt;

2 tablespoons lemon juice or ¼ peeled and pitted lemon;

3 tablespoons first cold pressed olive oil;

2 tablespoons nutritional yeast flakes (optional);  

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.

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

Cook for 30 minutes or until it turns golden.

Sprinkle with olive oil with fresh minced herbs when serving (e.g.: 2 tablespoons first cold pressed olive oil mixed with 1 tablespoon minced fresh dill).

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

Enjoy! Bon appétit! Pofta buna!

 




  

‘Fromage à la crème’ de noisettes - sans cuisson / Raw Hazelnut ‘Cream Cheese’/ Crema cruda de ‘branza’ de alune de padure

‘Fromage à la crème’ de noisettes - sans cuisson

 

Ingrédients :

- 1 tasse de noisettes crues trempées dans l’eau au paravent du jour au lendemain;

- 2 c. à table levure alimentaire en flocons (pas active)

- 1 c. à thé sel sans iode;

- 1 petit oignon;

- 2 c. à table jus de citron;

- 2 c. à table huile d’olives p.p.à.f;
- 1/4 tasse eau (optionnel, pour une consistance plus crémeuse). 

Préparation :

Mélanger tous les ingrédients dans le robot culinaire à l’aide de la lame en ‘s’  afin d’obtenir une pâte fine et homogène. Servir sur des rôties de kamut ou épeautre, ou comme trempette, avec des légumes crues.

Bon appétit! Pofta buna!

_________________________________________________________________
*ENGLISH*

Raw Hazelnut ‘Cream Cheese’

Ingredients:

 

- 1 cup hazelnuts hydrated at least 4 hours in advance;

- 2 spoons nutritional yeast flakes;  

- 1 iodine-free salt;

- 1 small onion;

- ¼ peeled lemon;

- 2 spoons first cold pressed olive oil;
- 1/4 cup water (optional). 

Instructions:

Mix all ingredients in the blender to obtain a smooth cream. Serve on kamut or spelt toast with raw veggies. Enjoy! Bon appétit! Pofta buna!

____________________________________________________________________

*ROMANA*

Crema cruda de ‘branza’ de alune de padure

Ingrediente :

-          o cana de alune de padure crude inmuiate peste noapte (sau min. 2 ore);

-          2 lg. fulgi de drojdie inactiva;

-          ¼ lamaie curatata de coaja ;

-          ¾ lg-ta de sare de gheranda (sau alta sare neiodata);

-          1-2 lg. ulei de masline prima presare la rece;
      1/4 cana apa (optional, pt. o consistenta mai cremoasa)

Preparare :

Se amesteca toate ingredientele in robot, cu lama in forma de ‘s’, pana devin o crema.

Se pot adauga ardei, verdeturi si alte legume, dupa gust. Se serveste pe paine prajita cu legume crude.

Pofta buna!

 

 

'Fromage à la crème' de noix de cajou

 

Ingrédients :

- 1 tasse de noix de cajou crues trempées dans l’eau au paravent du jour au lendemain

- 1/4 tasse d’eau (optionnel)

- 2 c. à table levure alimentaire en flocons (pas active)

- 1 c. à thé sel sans iode;

- 1 petit oignon

- 1-2 gousses d’ail

- 2 c. à table jus de citron

Mélanger tous les ingrédients dans le robot culinaire à l’aide de la lame en ‘s’  afin d’obtenir une pâte fine et homogène. Servir sur des pains de kamut ou épeautre, ou comme trempette avec des légumes crues … ou les deux ;-).

Bon appétit! Pofta buna!