RECIPE BELOW for raw vegan cheese!
Want more recipes? I wrote a RVNG COOKBOOK! Get it HERE: http://rawvegannotgross.com
Raw Vegan Cheese
2 C cashews, soaked overnight
6 sun-dried tomatoes
1/4 C nutritional yeast
1 tsp smoked paprika
1 tsp salt
2 cloves garlic
1/2 C olive oil
Juice of 2 lemons
Zest of 1 lemon
Drain soaked cashews thoroughly and add to blender or food processor along with all the other ingredients. Blend until smooth, stopping to smoosh down the sides as needed.
Get a large bowl, put a colander or strainer inside, and then lay down two layers of cheesecloth (this is “the situation” I refer to in the video.)
Use a spatula to transfer the cheese mixture into the cheesecloth, then grab the excess fabric and twist it to form the cheese into a tight little package, securing with a rubber band.
Place in refrigerator for 8-12 hours to allow the excess moisture to drip into the bowl underneath.
Remove from cheesecloth and plop it down on to a cutting board or serving platter. Form it into a ball with your hands.
Keep it in the fridge until you’re ready to serve — it’ll keep its form for a couple hours outside of the fridge.
If you’d like a rind, dehydrate overnight or bake 350F for 1 hour until the cheese slightly golden and cracked on the surface.
INSTAGRAM – https://www.instagram.com/imlauramiller
FACEBOOK – https://www.facebook.com/imlauramiller
TWITTER – https://twitter.com/imLauraMiller
SNAPCHAT – lauramillerRVNG
Director: Chris Low
Producer: Alex Healy
Camera: Peter Lau
Food Stylist: Sophia Green
PA: Jamie Dore
Hair and Make-up: Rachelle Blanco
Editor: Allison Baruck
Music: Ricky Reed