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Ladies and gentleman, please tell me if you don’t like cheese. Anyone? Not many of you, I’m sure! Unfortunately, dairy is one of the most harmful foods I know of, and I recommend all my clients, and YOU, to skip it. It’s very easy to skip dairy once you learn this raw vegan cheese recipe. It also helps to learn about the harms of dairy to the body, the animals, and the planet. This is how I stopped eating dairy cheese. 

The Harms of Dairy Cheese

What motivated me to let go of my dairy addiction was mostly learning about what animals in the dairy industry go through. When I became a vegetarian at age 20, I did it mostly for the animals, yet I was completely unaware that animals used for profit get hurt too. I encourage you to research this, and to let it be your motivation to stop consuming dairy, especially because it is so harmful to the human body. To read more about the harms of dairy for humans, click here

Raw Vegan Cheese Recipe: Two Versions

Usually, raw vegan hard cheeses are made with probiotics. But these are very expensive. So I thought and thought, and came up with a different raw vegan cheese recipe. I’m going to show you two different options for cheese-making: a raw vegan cheese recipe with probiotics, and a raw vegan cheese recipe that uses sauerkraut juice.

You can use these delicious cheeses in so many dishes, adding natural probiotics and great flavor. Or, you can just do what I do. Before I am even able to add the cheese to my salad or lasagna, it is long gone… I eat it on its own. It’s pretty dangerous for me to keep a block of raw vegan cheese around, trust me. 

Raw Vegan Cheese Recipe for Shavuot, a Jewish Holiday

These are the 2 cheeses that I made for Shavuot, a Jewish holiday. There are many explanations for why Jews eat cheese on this holiday. I picked one that I liked:

“After the Torah was given, they were obligated to follow its laws, including those governing dietary practice. As they returned to the camp from Revelation, they could not eat the previously prepared meat, which had not been done according to the laws of kashrut [dietary restrictions]. Since butchering and cooking fresh meat would take too long for the tired, hungry Israelites, they took the dairy food that was readily available. Symbolizing modesty, the dairy was also seen as appropriate for the occasion of receiving the Torah, which should always be approached with humility.”

(To see more explanations, go here).

That being said, I prefer not to take things from animals without written consent from them… since they don’t do the whole written thing too well, I figured I would just leave them be – happy cows, happy goats, happy sheep – enjoy your pastures today. You gave me a model for yummy cheese. Now, I will use this model to create my own masterpiece.

 

And so, I present to you two options for making your own, raw vegan cheese recipe. 

Raw vegan cheese recipe

Option 1: Raw Vegan Cheese Recipe Using Sauerkraut Juice

Raw Vegan Cheese Recipe with Sauerkraut Juice
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Ingredients
  1. 1 cup of your favorite nuts, soaked overnight
  2. 1 cup of Sauerkraut juice*
Instructions
  1. Start by straining your sauerkraut through a sieve, pouring liquid straight into the blender.
  2. Then, add soaked nuts and blend until extremely creamy and smooth.
  3. Next, put the resulting mixture into a soft sieve (you can use a nut-milk bag or just any cheap sieve you've got, or even stockings).
  4. Put the wrapped mixture on a strainer, with a heavy weight on top. I use a mason jar filled with water.
  5. Place the strainer into a large bowl, allowing room for liquid to come out of the mixture.
  6. Leave the mixture this way overnight, or about 12-14 hours.
  7. About 14 hours later, take the mixture out of a sieve and put it into a bowl. Mix in your favorite spices (options below). The mixture is pretty soft, and you just pour your ingredients and mix them around with a spoon – be sure it's mixed evenly.
  8. You can also form the cheese into a log, and roll in spices.
  9. Put the resulting mixture into ring mold, or just into any bowl that will shape the cheese nicely.
  10. Store in the fridge. Give it some time to harden some more, but you can eat immediately!
  11. Lastly, you can also put it in the dehydrator for 3-4 hours as I did in the photo above. It will harden faster that way and form a hard shell.
  12. The more it will sit in the fridge, the harder it will get. I usually cannot resist and eat it the next day.
Notes
  1. This raw vegan cheese will store for about a week, if you don't finish it immediately of course
Soul in the Raw http://soulintheraw.com/

*For my Sauerkraut recipe, go here   

Raw vegan cheese recipe

The raw vegan cheese when placed in a bowl and mixed with seasonings and spices

Option 2: Raw Vegan Cheese Recipe Using Probiotic Capsules

Raw Vegan Cheese Recipe with Probiotic Capsules
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Ingredients
  1. 1 cup of nuts or seeds (as above)
  2. 1 cup water
  3. 1 probiotic capsule
Instructions
  1. First, add all ingredients and blend until extremely creamy and smooth.
  2. Then, put the resulting mixture into a soft sieve (you can use a nut-milk bag or just any cheap sieve you've got, or even stockings).
  3. Put the wrapped mixture on a strainer, with a heavy weight on top. I use a mason jar filled with water.
  4. Place the strainer into a large bowl, allowing room for liquid to come out of the mixture.
  5. Leave the mixture this way overnight, or about 12-14 hours.
  6. About 14 hours later, take the mixture out of a sieve and put it into a bowl. Mix in your favorite spices (options below). The mixture is pretty soft, and you just pour your ingredients and mix them around with a spoon – be sure it's mixed evenly.
  7. You can also form the cheese into a log, and roll in spices.
  8. Put the resulting mixture into ring mold, or just into any bowl that will shape the cheese nicely.
  9. Store in the fridge. Give it some time to harden some more, but you can eat immediately!
  10. Lastly, you can also put it in the dehydrator for 3-4 hours as I did in the photo above. It will harden faster that way and form a hard shell.
  11. The more it will sit in the fridge, the harder it will get. I usually cannot resist and eat it the next day.
Soul in the Raw http://soulintheraw.com/

Delicious Flavoring Options: 

  • Good-quality salt (although the sauerkraut juice is salty as well, so don’t use as much if you go with that option)
  • Italian spices like thyme, basil, and rosemary
  • For yellow color: turmeric, mustard, or curry (you can also put a bell pepper in the blender at the very beginning for this); for red – red bell pepper, paprika, etc.
  • Nutritional yeast
  • Home-made pesto
  • Garlic and onion (fresh or powdered); chives; green onion 
  • Lemon juice (I recommend always putting it in – for this recipe, juice of 1/2 a lemon)
  • Chickpea Miso paste
  • Olives and sundried tomatoes
  • Black pepper, nutmeg , fennel, caraway seeds, and other favorite spices
  • And lastly, get creative! Almost anything works in this. Even figs! 

 

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Soul in the Raw is a high-raw vegan recipe + education blog. Marina creates quick, easy, and delicious high-raw vegan recipes and blogs about the health benefits of a high-raw plant-based diet. You can get more of Marina’s awesome recipes, tips, and lifestyle techniques on the free Facebook group: Raw Souls .
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