Recipe for #Vegan #gluten free# Nut Cheese. For those cheese lovers!

When going #dairy free I think the hardest part is letting go of cheese.  Cheese has become such an integral part of our diet and especially in cooking.  I want to share this  versatile recipe that even cheese eaters are impressed and can not believe it is made out of nuts.  What is great about this cheese recipe is that it can be adapted to use with seeds for those with nut allergies or for a change.   I make  #vegan, #raw, #gluten free #Calzones and I make a sunflower cheese to go with them.  My favorite Picnic lunch.

#Raw #vegan #dairy free and Gluten Free NUT CHEESE:

• 2 cups of cashews soaked overnight or about 6 hrs (can use almonds but you will have to peel them which is easy to do once soaked for 6-8hrs.) If using seeds,such as sunflower or pumpkin seeds they can be soaked for a minimum of 4 hrs.  The soaking not only softens the nuts but  sprouts them allowing the enzymes to be released and utilized by the body.  Making it easier to digest.
• 2 capsules of a probiotic.  I use #LiyfBiotic by# PuraDyme which comes in a powder form. 

Method

• Drain off water and rinse using a sieve.  Put in blender, I use a #vita mix. Add #probiotic and blend till smooth.
• Using cheese cloth, milk bag or cheese bag pour mixture onto the cloth.  If using the cheese cloth you need to line a sieve with the cloth making sure it hangs over the edge  and wrap the cheese up making sure cheese is covered.  Put a plate on top with a weight, I use my glass nut jars(filled with nuts) to help push it down. Leave in a warmish place, on top of the fridge works well. Leave for 24 hrs to allow fermentation to happen.  Place the cheese in a dish and store in refrigerator for 1 to 2 weeks.
• Variations:  Can flavour cheese after fermentation with dill, garlic, oregano, curry powder, miso, tamari etc or sweeter versions with fruit and a little maple syrup or sweetener of choice.  
• Serve on crackers or on wraps.

Nut cheese