Just like a disco ball. Only cheesier.
It’s not only those waiting for Santa that like to hang up a stocking or two – if you like making raw cheese then you can get in to the festive swing by using ‘pop socks’ or ‘knee highs’ to create some festive cheese and have some fun in the kitchen.
Raw Vegan Cheese Ball
I usually make this in batches of two – or three. Let’s face it. Creamy cheese can be slathered on ANYTHING and EVERYTHING, and it usually is. I have broken this recipe for raw cheese down to the simplest of processes. Without too much focus on a long ferment or the use of probiotics to keep things simple and easy in the kitchen. You can also add chives or roll this ball in any fresh herbs – but I do enjoy the cheesiest of balls and a big spoon of nutritional yeast flakes will always help this be cheesier than your best ’70’s disco moves.
- 1 cup cashews or macadamias
- 2 cloves garlic
- Pinch Himalayan or quality sea salt
- 1 cup nutritional yeast flakes
- water to blend
Soak 1 cup cashews (or macadamias) in filtered water for at least 2 hours. Sieve and discard the soak water. Using a high powered blender, or food processor, blend with 2 garlic cloves adding more water as needed to turn this into a consistency almost like very thick porridge. Spoon the mixture into a nut bag, muslin cloth or use some plain pop socks (not coloured as the dye will run into your cheese. also please rinse the socks to remove any excess fibres before using). Strain gently to remove excess moisture. Then place in a colander with a weighted top (I place some apples on the top usually or a jar of nuts!) over a bowl to catch the drip water. Then cover lightly with a tea towel and leave on the side in the kitchen overnight. Just forget about it and go settle down for the evening with a glass of Sprouts Champagne.
In the morning – or longer after 16-24 hours – remove from the colander turn the cheese out of the cloth. In a clean bowl fold in 1 large pinch Himalayan salt and 1 cup of nutritional yeast flakes. Shape into a cheese ball with your hands and roll in more nutritional yeast and sprinkle with salt. Top with a slice of pepper. Serve with cinnamon toast and caramelized onions. Mmmm. Can be kept in the fridge for a couple of weeks in a sealed container. I am not sure thought – it NEVER lasts that long!
All these recipes and more can be found in my A Raw Christmas ebook – download yours now!