Seed and Nut Cheeses

Seed and Nut Cheeses

 

Cultured fermented soaked nuts and seeds produces active living super foods which help establish countless amounts of friendly aerobic bacteria and B Vitamins in your system. Fermented Vegetables are the most intelligent way to eat vegetables to ensure maximum digestion and complete assimilation by way of chewing. The culturing process essentially breaks down all the fats, proteins and sugars to the simplest form for your body to digest. Loads of enzymes build during the culturing process which help restore your bodies natural enzyme bank. The instructions we give you for the first seed/nut cheese and fermented vegetable recipe will be the you follow for all of the variations and different ingredient combinations. If there is any changes or amendments to some of the seed cheese recipes we will add them directly under the ingredient list. All nuts are to be soaked for 24 hours at the least in purified water. If the fermenting nut or seed base is not cheesy enough tasting during the fermentation process you can always add an extra 1/8 to ¼ cup of organic lemon juice to the cream and stir it in manually very well. Adding small amounts of agave nectar ( ½ teaspoon ) at a time also helps with the fermentation process. Each fermented cheese recipe calls for the use of a blender only accept for the almond cheeses and tahini cheese which can be made in the 12 cup processor ( cuisinart). These dairy free cheeses are my favorite to eat with fresh sprouts, dehydrated sprouted crackers and cultured vegetables..... Truly nothing like it, you gotta feel this!!!

 

Almond cheese #1

 

2 1/2 cups of soaked Almonds

1 cup of organic lemon juice

½ cup of alkaline water

1 teaspoon of small mined Himalayan salt

½ clove of garlic

2 teaspoons of clear blue agave nectar

 

Split lemon juice into ¾ and ¼ measurements separate

Blend all ingredients on sauces setting on the 20 amp blender or else use a 12 cup cuisinart leaving the ¼ cup of lemon juice to the side adding the ¾ measurement of lemon juice.

Keep adding small amounts of water to the blend if it seems to thick. You do not want to add so much water it resembles a thick salad dressing. The consistency you are looking for in the blend is similar to a thick yogurt.

 

Remove mixture to a large open lip container. Manually stir the other ¼ a cup of organic lemon

juice to the mixture.

 

Let blended almond mixture sit in open air without a top on the bowl. If you happen to have a fly or

bug problem it is advised that you maybe cover your almond cheese with a layer or two of cheese

clothe.

 

Every 4 to 8 hours stir the mixture, If your away from home 10 hours for work thats fine the idea is

get the fermentation process nice and active all through out your mixture.

 

After the first 4 to 8 hours of the fermentation process you want to add the 2 teaspoons of

clear blue agave nectar and stir in manually. After every 12 hours proceeding you can add

½ teaspoon of clear blue agave nectar to the mixture to help feed the aerobic bacteria growth.

 

You will let this mixture set for 24 to 48 hours.

 

You will notice the consistency of the cheese change as the fermentation process evolves. The

consistency will go from a slightly runny creamy mixture to an airy thick cheese like mixture.

 

Once you have allowed the fermentation process to proceed between 24 to 48 hours stirring the

mixture every 8 to 12 hours you can decide the level of fermentation you desire. According to the

“zing” of the mixture and sourness. You should store your almond cheese in the refrigerator in

order to slow down or halt the fermentation process at the desired level of “cheesiness”.

 

 

You can enjoy these cheeses on a raw cracker, sliced cucumber or any other vegetables you

desire. My personal favorite is on the above mentioned cucumber with a raw cracker, served

with a side of raw sauerkraut.

--

 

 

Italian almond cheese

 

3 cups of soaked Almonds

1 cup of organic lemon juice

½ cup of alkaline water

1 teaspoon of small mined Himalayan salt

½ clove of garlic

2 teaspoons of clear blue agave nectar

1 cup of fresh basil minced

2 Tablespoon of fresh thyme

¼ cup of fresh sage

 

Follow same instructions above. Once you have finished the fermentation process this is when you

manually fold and stir in your minced herbs.

 

 

Pine nut jalapeno jack cheese

 

3 cups of soaked Pine nuts ( 24 to 36 hours)

1 cup of organic lemon juice

½ cup of alkaline water

1 teaspoon of small mined Himalayan salt

½ clove of garlic

2 teaspoons of clear blue agave nectar

1/2 jalapeno seeded

¼ a red bell pepper.

 

With this cheese I like to make the pine nut cream only blending a ¼ of the jalapeño into the mixture.

The other ¼ of the jalapeño I finely mince with the red bell pepper and add it to the cheese about ¾

the way through the fermentation process or after the fermentation process is achieved and the mixture is ready to go into the refrigerator. Blender use only.

 

 

 

Plain creamy ricotta pine nut cream cheese

 

3 cups of soaked Pine nuts ( pingolas) soaked for 24 to 36 hours

1 cup of organic lemon juice

½ cup of alkaline water

1 teaspoon of small mined Himalayan salt

½ clove of garlic

2 teaspoons of clear blue agave nectar

 

Split lemon juice into ¾ and ¼ measurements separate

Blend all ingredients on sauces setting on the 20 amp blender or else use a lower 13 to 17 amp blender , leaving the ¼ cup of lemon juice to the side adding the ¾ measurement of lemon juice.

Keep adding small amounts of water to the blend if it seems to thick. You do not want to add so much water it resembles a thick salad dressing. The consistency you are looking for in the blend is similar to a thick yogurt.

 

Remove mixture to a large open lip container. Manually stir the other ¼ a cup of organic lemon

juice to the mixture.

 

Let blended almond mixture sit in open air without a top on the bowl. If you happen to have a fly or

bug problem it is advised that you maybe cover your almond cheese with a layer or two of cheese

clothe.

 

Every 4 to 8 hours stir the mixture, If your away from home 10 hours for work thats fine the idea is

get the fermentation process nice and active all through out your mixture.

 

After the first 4 to 8 hours of the fermentation process you want to add the 2 teaspoons of

clear blue agave nectar and stir in manually. After every 12 hours proceeding you can add

½ teaspoon of clear blue agave nectar to the mixture to help feed the aerobic bacteria growth.

 

You will let this mixture set for 24 to 48 hours.

 

You will notice the consistency of the cheese change as the fermentation process evolves. The

consistency will go from a slightly runny creamy mixture to an airy thick cheese like mixture.

 

Once you have allowed the fermentation process to proceed between 24 to 48 hours stirring the

mixture every 8 to 12 hours you can decide the level of fermentation you desire. According to the

“zing” of the mixture and sourness. You should store your almond cheese in the refrigerator in

order to slow down or halt the fermentation process at the desired level of “cheesiness”.

 

 

 

 

 

 

Creamy Macadamia cheese

 

3 cups of soaked Macadamia nuts soaked for 24 hours

1 cup of organic lemon juice

½ cup of alkaline water

1 teaspoon of small mined Himalayan salt

½ clove of garlic

2 teaspoons of clear blue agave nectar

 

Split lemon juice into ¾ and ¼ measurements separate

Blend all ingredients on sauces setting on the 20 amp blender or else use a lower amp blender leaving the ¼ cup of lemon juice to the side adding the ¾ measurement of lemon juice.

Keep adding small amounts of water to the blend if it seems to thick. You do not want to add so much water it resembles a thick salad dressing. The consistency you are looking for in the blend is similar to a thick yogurt.

 

Remove mixture to a large open lip container. Manually stir the other ¼ a cup of organic lemon

juice to the mixture.

 

Let blended almond mixture sit in open air without a top on the bowl. If you happen to have a fly or

bug problem it is advised that you maybe cover your almond cheese with a layer or two of cheese

clothe.

 

Every 4 to 8 hours stir the mixture, If your away from home 10 hours for work thats fine the idea is

get the fermentation process nice and active all through out your mixture.

 

After the first 4 to 8 hours of the fermentation process you want to add the 2 teaspoons of

clear blue agave nectar and stir in manually. After every 12 hours proceeding you can add

½ teaspoon of clear blue agave nectar to the mixture to help feed the aerobic bacteria growth.

 

You will let this mixture set for 24 to 48 hours.

 

You will notice the consistency of the cheese change as the culturing process evolves. The

consistency will go from a slightly runny creamy mixture to an airy thick cheese like mixture.

 

Once you have allowed the fermentation process to proceed between 24 to 48 hours stirring the

mixture every 8 to 12 hours you can decide the level of fermentation you desire. According to the

“zing” of the mixture and sourness. You should store your almond cheese in the refrigerator in

order to slow down or halt the fermentation process at the desired level of “cheesiness”.

 

 

 

 

Creamy Cashew cheese

3 cups of soaked Truly raw cashew nuts soaked for 12* hours

1 cup of organic lemon juice

½ cup of alkaline water

1 teaspoon of small mined Himalayan salt

½ clove of garlic

2 teaspoons of clear blue agave nectar

 

Split lemon juice into ¾ and ¼ measurements separate

Blend all ingredients on sauces setting on the 20 amp blender or else use a lower amp blender leaving the ¼ cup of lemon juice to the side adding the ¾ measurement of lemon juice.

Keep adding small amounts of water to the blend if it seems to thick. You do not want to add so much water it resembles a thick salad dressing. The consistency you are looking for in the blend is similar to a thick yogurt.

 

Remove mixture to a large open lip container. Manually stir the other ¼ a cup of organic lemon

juice to the mixture.

 

Let blended almond mixture sit in open air without a top on the bowl. If you happen to have a fly or

bug problem it is advised that you maybe cover your almond cheese with a layer or two of cheese

clothe.

 

Every 4 to 8 hours stir the mixture, If your away from home 10 hours for work thats fine the idea is

get the fermentation process nice and active all through out your mixture.

 

After the first 4 to 8 hours of the culturing process you want to add the 2 teaspoons of

clear blue agave nectar and stir in manually. After every 12 hours proceeding you can add

½ teaspoon of clear blue agave nectar to the mixture to help feed the aerobic bacteria growth.

 

You will let this mixture set for 24 to 48 hours.

 

You will notice the consistency of the cheese change as the fermentation process evolves. The

consistency will go from a slightly runny creamy mixture to an airy thick cheese like mixture.

 

Once you have allowed the fermentation process to proceed between 24 to 48 hours stirring the

mixture every 8 to 12 hours you can decide the level of fermentation you desire. According to the

“zing” of the mixture and sourness. You should store your almond cheese in the refrigerator in

order to slow down or halt the fermentation process at the desired level of “cheesiness”.

 

 

Creamy Tahini Cheese recipe designed by Jenny Ross of 118 degrees in Costa Mesa

 

This recipe can be made from soaked ground tahini you have made yourself though you

need to refrigerate your tahini so it is firm when you put it into the cuisinart. This recipe

has been designed using ground raw sesame tahini you can obtain from the health food store.

A cuisinart or other brand food processor works best for this recipe not a blender.

 

1 jar of raw sesame tahini, or 16 ounces of home made tahini

10 ounces of fresh squeezed organic lemon juice

2 ounces of olive oil

¾ teaspoon of small mined Himalayan salt

1 clove of garlic

End of 1 green onion

Handful of washed organic cilantro

(The next ingredient isn't in the original recipe but I add it sometimes for an extra mineral enhancer)

Handful of parsley

½ cup of alkaline water

 

Directions

Place garlic, green onion, parsley and cilantro in the food processor and pulse until ingredients

are minced.

 

Add tahini to the food processor with ¼ cup of olive oil on top of that

 

With a spatula fold all of the parsley etc that has stuck to the side of the processor into the middle

where the tahini is.

 

Add salt, place lid on processor and turn on, allowing it to blend 15 to 20 seconds before adding

lemon juice

 

Combine water and lemon juice into one cup. Begin pouring into mixture as it is blending you

will notice mixture in the processor go from clumpy and sticky looking tan to a white fluffy

cream 10 to 15 seconds after adding the lemon juice. Begin pulsing adding small amounts of water

if the mixture does not begin looking white and creamy. You will only need to let this blend for a

minute and a half at the most before your desired consistency should be achieved. This cheese only

needs to be left out for 8 hours before the process is recommended complete.

 

 

These 8 cultured seed and nut cheeses gives you an out line and structure for using the seeds and nuts that work best for fermenting and keeping a pleasant taste. Feel free to add other spices, herbs and seasonings for different results in taste.