raw vegan cheese

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Going dairy-free isn’t just an ethical choice; it’s a choice for better health.

After just ten dairy-free days, one begins to experience a drop in blood cholesterol, and  a reduction in allergy and asthma symptoms. Chronic indigestion and stomach problem cease, too. Even moods are improved when we withdraw from dairy, resulting in reduced anxiety and stress. We sleep better and experience increased energy levels.

While we might not miss the health complications dairy brings, most of us agree the one thing we do miss is cheese. Creamy, dreamy, rich, delicious cheese. Especially at holiday times when there are loads of tempting cheese—cheese balls, dips, and dishes which wouldn’t be the same without cheese.

Holiday times are hard without cheese, but this year we are going to enjoy our fill of cheese galore by making a simple and splendid raw cheese ball recipe—without the cheese of course.  Just a couple of easy steps will produce a sharp cheddar nondairy cheese ball that looks and tastes just like the ones you normally see adorning tables at holiday time. This is also a versatile base from which you can get 3 dairy-free cheese recipes to enjoy from Halloween to New Years and beyond.

cheese balls
Raw Vegan Cheese
Enjoy! This cheese is not only great tasting it’s good for you, full of protein and healthy fats but without the dairy. Plus, it packs the anti-oxidant power of turmeric and cayenne pepper, too.
Servings Prep Time
2people 6 hours
Servings Prep Time
2people 6 hours
cheese balls
Raw Vegan Cheese
Enjoy! This cheese is not only great tasting it’s good for you, full of protein and healthy fats but without the dairy. Plus, it packs the anti-oxidant power of turmeric and cayenne pepper, too.
Servings Prep Time
2people 6 hours
Servings Prep Time
2people 6 hours
Ingredients
Spices
Servings: people
Instructions
  1. Set 1 and ½ cups of raw cashews to soak in water. Snip two tablespoons of sun-dried tomatoes into small pieces and soak in the same bowl along with the cashews for about six hours.
  2. In a separate bowl mix your dry ingredients
  3. Set the spice bowl aside. Rinse and drain the sun-dried tomatoes and cashews, and pour into a blender or food processor with 1 tbs. apple cider vinegar. If you so desire, you can add a tbs. of dry sherry. Blend well until it’s a thick paste. Then add the dry ingredients from your spice bowl and blend until everything is thoroughly combined. Lastly, add one ½ cup coconut oil and blend again for about 5 minutes more.
  4. Scrape the mix from the blender into a bowl and let it refrigerate for about five hours. When the cheese is firm enough, you can form it into a ball and roll it in sliced almonds and a little parsley. Walnuts are fabulous, too.
  5. What you end up with is an absolutely heavenly ball of rich, creamily piquant sharp cheddar cheese. Serve with hard or soft bread sticks, rice crackers—any crisp you’d normally cheese with.
    cheese balls
  6. Now that you have base sharp cheddar recipe, you can skip making it into a ball and warm it in a sauce pan to prepare the ultimate comfort food—macaroni & cheese. Add a little soymilk and a dab of coconut oil when warming. If your sauce gets too thin, add more miso into a bit by bit. Stir in cooked, drained macaroni or penne.
  7. Wicked decadence alert: Form mac & cheese patties and fry in hot coconut oil!
  8. Or, layer your newly made non-dairy cheddar between slices of cold, boiled potatoes, onions, and a few pats of coconut oil or soy margarine. When you bake at 350 degrees for forty minutes you end up with hot, delicious scalloped potatoes; a holiday favorite that you can now enjoy without the dairy.
Recipe Notes

Enjoy! This cheese is not only great tasting it’s good for you, full of protein and healthy fats but without the dairy. Plus, it packs the anti-oxidant power of turmeric and cayenne pepper, too.

Peace.

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