Thursday, 18 October 2012

aged nut cheese with herbes de provence

this is REALLY GOOD. maybe the best raw vegan cheese i've ever had. it's so easy (allbeit a bit time consuming) to make yourself and really affordable. please try this! it is incomparable to cheese. who wants the drug-filled mucus of another species when you can eat the delicious probiotics of cashews and grains?

i adapted this recipe from one i saw in vegnews (an all vegan magazine). although the actual hands on time for this is minimal, there's a lot of fermenting - so look at the recipe before you roll up your organic hemp sleeves. wanna get sexy while ya make it? look no further. 


aged chevre with herbes de provence: serves a party 

2 cups raw cashews, soaked for 3-4 hours
1/4 cup rejuvelac (see recipe below)
1 teaspoon salt
1 tablespoon nutritional yeast
1 teaspoon lemon juice
3 tablespoons herbes de provence

to make 4 cups of rejuvelac: soak 1 cup whole grains (i used rye) in 2 cups of water for 8-12 hours. drain and repeat, continue to soak until the grains begin sprouting, then drain again. put the grains and 4 cups of new water in a mason jar and cover with a towel. let it sit for 2 days or so, until the liquid turns white. the white liquid is your rejuvelac! strain it. 

to make the cheese: blend cashews, rejuvelac and 1/2 teaspoon of the salt until very smooth. put it in a bowl, covered, and let it sit for 1-2 days until it's thick. then add in the nutritional yeast, lemon juice and 1 tablespoon of the herbes de provence. form the cheese into a roll using parchment paper. on another sheet of parchment paper, sprinkle the remaining salt and herbes de provence. transfer the roll onto that and roll it in the herbes and salt so it's covered. let THAT sit for 1-4 days until it's firm. it took one day for me. 

serve with raw or whole grain crackers. this pairs nicely with apples or olives. YUM. 

65 comments:

  1. mmmm this looks super delicious.

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    1. hehe thanks, lysa. just realized i haven't checked out your blog in awhile... heading over now!

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  2. yeah I tried the cream cheese but it tastes too much like cheese to me, I could not eat it :( (yes I'm complicated lol). I have been craving pizza so bad these days, I just wish there was some melty cheese that would taste like cheese on pizza. I tried Daia and I don't really like it, I feel that it tastes like fat.

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    1. LOL! that's actually hilarious, sophie. i guess that's not all bad? i sort of agree with you on daiya, it mostly tastes like oil. i do still use it though 'cause my mom bought like 12 bags of it -.-)

      i guess we just need to get creative in our own kitchens or wait for the vegan cheese companies to improve on their recipes! they're definitely getting better.

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    2. Lol Sophie I hear you! I got some almond milk (alpro brand) recently and it reminded me so much of cows milk I couldn't drink it. Maybe my memory played a trick on me, but I simply can't have it, even with a picture of almonds and all... it tasted so wrong. :|

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    3. ahah you guys that's hysterical! that happened to me the other day with some chocolate "milk" i made... it sent me right back to elementary school dairy chocolate milk. very strange.

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  3. is the 1/4 rejuvelac 1/4 cup? Sounds like a stellar recipe!

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    1. woops! yes i mean 1/4 cup. i will fix that now. thank you!

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  4. Wow, this looks fantastic! Thank you for the recipe. My stomach no longer agrees with regular cheese, since becoming vegetarian 2 years ago. This will be a great alternative

    I just wanted to know - how long will this 'cheese' keep in the fridge?

    PS - I've been following your blog for a while, but never commented :) Your recipes are wonderful!

    Jane

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    1. Thank you very much, Jane :) I agree! Vegan cheese all the way.
      This will keep for some time, probably 1 or 2 weeks, just make sure you store it properly - air tight in the fridge.

      cheers! em

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  5. Hello :)
    I will say first - I really love your blog! I read several and find yours consistently wonderful and inspirational! :) Thank you for your recipes, photos, words, and effort it is really a lot appreciated! It is also really helping to me try to get on the raw-track, which I keep wanting to and not successful really yet (though I've been happily vegan for many years).

    Anyway, I have a question for you! I want to try substituting something other than cashews into this recipe (or maybe other vegan cheese recipes if you think this one will not work) because my s.o. is allergic to cashews (and nothing else). Any ideas??

    Thank you again and best regards :)

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    1. Hi! Thanks a lot, Eglu :) Great hearing that from you.
      You could use macadamia nuts or pine nuts and it will turn out the same or better because they are so creamy. Or you could use blanched almonds and that would be fine too, but not QUITE as smooth. Still delish though.

      Em

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  6. This looks amazing - I am def going to have some on hand for Thanksgiving this year! When you let all of this sit, do you put it in the fridge or just let it sit on the counter? And then about how long do you soak your grains before they sprout? Just want to get a sense of the time needed so I can plan to have this ready in time! Thanks for the recipe - can't wait to try it!

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    1. ooh yes excellent idea, tess. thanks!
      let it "sit" at room temperature or slightly warmer. when it is done though, be sure to keep it in the fridge.
      it does take awhile to prep for this recipe. the grains take about 3 days to start sprouting.

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  7. I need to get on the nut cheese band wagon....how long does the rejuvelac last for if I made a big batch?

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    1. ya sure do! probably quite a while. a few weeks? but there's so many cheese recipes to try, you'll have no trouble using it all up :)

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    2. I had the same question! Thank you for responding. I also wanted to check in: should I keep the leftover rejuvelac in the fridge for later use?

      Thank you!!

      Jane

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  8. "put it in a bowl, covered, and let it sit for 1-2 days until it's thick."
    do you let it sit on the bench, or in the fridge?

    First time visitor, loving the recipes :)
    Krysten

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    1. I let it sit on a shelf under a window in the kitchen. You could put it in the fridge but it would slow down the fermenting process (which is why room temperature is preferred).

      Thanks, Krysten!
      xox

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  9. When you say "put it in a bowl, covered, and let it sit for 1-2 days until it's thick. then add in the nutritional yeast, lemon juice and 1 tablespoon of the herbes de provence. form the cheese into a roll using parchment paper." Do you mix the nutritional yeast etc into the mix or are you just pouring it over the mixture? Sorry if it seems like a dumb question. =)

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    1. No such thing as dumb questions! I mean mix it in so it's all smooth. :) Sorry for not being clear.

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  10. I just found your blog and LOVE it.
    I don't eat wheat, so what other grains would you suggest instead of rye???

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    1. Thanks, Nicky! :)
      You can try millet or amaranth, maybe even buckwheat. Let me know how it goes. I don't see why that wouldn't work...

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  11. I would love to try a vegan cheese like yours, but I am a bit concerned about the fermentation process. How do I make sure that the food doesn't get contaminated with harmful bacteria like salmonella? I know that those aren't just limited to animal products, and I wouldn't want to get sick.

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    1. Honestly I would not worry about that, as long as you follow the directions in the recipe the cheese should be fine because it is just nuts and rejuvelac. Yes, certian bacteria grows but that's what you WANT - it's what makes cheese cheese, ya know?

      If there's mold or something on your cheese then obviously don't eat it but I've never heard of that happening unless you let it ferment for weeks outside a fridge.

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  12. Did you make the crackers you show or are they from the store...they look delish! If you made them, is there a recipe? ;)
    Will be making this amazing recipe this week!! Thank you!

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  13. Have you tried this recipe with any other grains besides rye? Just wondering if I could try the rejuvelac with buckwheat or a gluten-free grain.

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    1. I haven't, but you can use any grain so no problem there - have fun =D

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    2. I have used white quinoa with great success

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  14. What is rejuvelac for? It sounds kind of gross... :)

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  15. I just made my first rejuvelac this week after thinking about it for a year. I thought it sounded kind of gross too. However, raw food enthusiasts say it's very energy-giving and cleansing to drink, and living food pioneer Ann Wigmore says you should drink it instead of water - put it in smoothies, soups, etc. It's so wonderfully healthy, but the idea of it was kind of stomach-turning. I finally got brave, made it, and tasted a tiny tiny sip of it. It was actually pretty good. It tastes like very light lemony beer. So I made another batch that was ready yesterday, and I have another batch in my cupboard doing its fermenting thing.

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    1. This was suppose to be a reply to karina, not a new post. Sorry - not used to commenting.

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  16. What raw chips would you recommend with this? Thank you!

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    1. Hmm some with garlic and rosemary :)

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  17. I made this 5 seconds ago, but had seen too much recipe´s, so I put all the ingredients together in the blender, and it is also GOD DAMN DELICIOUS!!!!

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  18. Hey Emily. I just made this recipe a couple of days ago and I am now on the last step. Here I am stuck, when you say let it sit till firm should it be covered? uncovered? in the fridge? It has been two days so far and I wrapped mine in parchment paper and put it in a ziplock bag and let it sit out on the counter, but it is still squishy. Help Please!

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    1. Hmm has it hardened at all? You should leave it uncovered at this point, at room temperature or slightly cooler.

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  19. No not even a little, my problem is I have an abundance of fruit flies right now and I don't want them to get on it!

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    1. Oh no! Haha. Okay - leave it uncovered in the fridge then, if that works.

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  20. Yum.

    Hi...What do you do with the sprouted grains when you pour off the rejuvelac? DO you keep rejuv in fridge? For how long, etc? Thanks.

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    1. Also, does the rejuvelac have alcohol in it? wondering after the lemon-beer comment above. Thanks!!

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    2. I just compost my grains, or try to grow grass for my cat to eat :)

      No not really. It's fermented but the alcohol content is so very low it will not affect your body.

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    3. I used the grains in soups, etc. that I am going to make the same day

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  21. Hi Emily!!

    Could I make rejuvelac with buckweat flour or oats?

    Thank you!

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    1. No, you need a whole grain to make it work =/

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  22. Hi there!
    I have so much to write with gratitude for your space, but i made the rejuvelac with millet , is took longer to get white but i ended up leaving it for about 20 days in the sealed jar and i was wondering if its still good to use and go ahead with the next stage?
    May :)

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    1. Yeah that should probably be okay - if it's still white and has a strong smell it should work!

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  23. OK - I've read through the comments but wanted to clarify... I could use cracked wheat berries to make the rejuvelac and be ok? Could you taste the rye flavor in the cheese after using the rye berries (wondering if that grain added to the flavor and whether it would be missing if I used regular wheat berries)? I'm looking on Nuts.com and can get the rye berries but I already have wheat berries. What wonderful recipes... I'm excited to try this, as I've only made simple cashew cheese spreads before and would like to attempt something more elegant!

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    1. Wheat berries are A-OK as far as I know!

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  24. Do you need rejuvelac ? Could there be a replacement for it?

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  25. Well, I know I'm about a year late to the party, but in case anyone else is having problems making their Rejuvelac I wanted to throw in my two cents. I just had to toss a mason jar full of rotten wheat berries and, unfortunately, the poor directions in this recipe are (partly) to blame. It seems, as my intuition was screaming at me from the beginning, that the wheat berries do not need to soak continuously in water for the full 4 days as your directions seem to indicate to me. Rather, they should soak only for 8-12 hours and then should be DRAINED and only maintained damp by RINSING over the course of 4 days. Anyone who knows anything about gardening should understand that most grains will not sprout if flooded for several days. Instead the wheat turns into mush and begins to rot, releasing a foul odor. For more detailed instructions on making rejuvelac, see: http://greensmoothie.com/blend/rejuvelac.php.

    I hope someone else finds this useful.

    Cheers!
    Ryan

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  26. I came here to ask what I am doing wrong--my oats did not sprout. I see the above post, and so tell me if this is accurate: Soak for 8-12 hours, rinse and leave to sprout? Rinse daily? I definitely flooded mine (I think). I am about 5 days in . . .nothing. I am looking for all helpful advise. I used oat groats in a stainless steal bowl--?? HELP!!!

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  28. I am going to try, try again :) ~Carri

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  29. I have tried rejuvelac a few times, always smells gross before it sprouts....is there a picture of what to look for when it sprouts? It has a tiny white nub, but doesn't get bigger...then goes bad...? Would love to make this!

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  30. Hi There,
    I came here to find a recipe close to what I used last year and misplaced... this looks the same,hooray!

    For those wondering about Gluten-free grains, last year we made our rejuvelac with rice and chickpeas and it was great.

    as for other nuts, we also made ours with Sunflower seeds (not so good) and walnuts (super delicious)... I'd say experiment with what you have an abundance of and keep at it.

    Just sharing! :)

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  31. Hi, this is my first time making the rejuvelac. I soaked the rye berries until they sprouted, then drained them and added 4 cups of water in a glass jar with a kitchen towel over it. I've let that soak for about 2 days and 7 hours. When I finally drained the jar, my water no longer smelled sweet and beery, it now smells more cheesy and stinky, almost like malt vinegar. Is this normal? Did my rejuvelac go bad? Also how long can you keep the rejuvelac for and how do you store it? I skimmed the comments looking for this answer, but have either missed it or it wasn't answered. Looking forward to hearing from you soon. Thanks!

    Erin

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  32. Hi, brilliant. I'm so pleased to have a detailed recipe. A few questions though. I made rejuvelac with quinoa, tastes great, fizzy lemonade, and the cheese I used almonds, not blanched. I let the cheeses sit 2 days with a cloth over the plate and then placed them in the fridge as I was going away. I left the cloth over them. After a week in the fridge they had a fantastic smell but were fluffy with mould !
    I tasted one before I put them in the fridge and it tasted too lemony, maybe too much rejuvelac ??
    Can anyone describe the taste it's meant to have as I have never tasted any nut cheese ?
    Love your blog,

    A wanna be vegan !

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  33. @Anonymous - A week left in the fridge will make them moldy because they have so much probiotic power! I would eat them within a week so they don't go moldy, or store them in air tight glassware.

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  34. @Nire18 - no that is how it should smell! Haha.

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  36. Oops! I already added the nutritional yeast - right before adding some coconut kefir as a starter as well as a capsule of Mercola's probiotics. What to do? Should I NOT leave it out to culture and just put it in the fridge -- or is it okay to go ahead and leave it out?

    I am trying to repair what I already did from a very poor recipe I got online and used 2 cups of cashews. It's creamy but not runny. IF I can leave it out to culture, should I add more water?

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  37. @Avocadess - You can leave it in the fridge - sure :) I think leaving it out would probably be ok too though.

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