How to Make Raw Tree Nut Cheese (Macadamia or Almond)
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- Опубліковано 28 січ 2018
- For a PDF version of the recipe in this video, head over here: therawchef.com/trc_recipes/ma...
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Raw vegan tree nut cheese is really my thing. I love the creativity of it. You can start off with any number of different type of nuts, mix it with a variety of different ‘starters’ and then in the second stage, after the initial fermenting, you can flavour it up in so many different ways. This really makes cooking with plants fun!
Macadamia Nut Cheese
In this tutorial, I’m giving you a beginner’s recipe for a plant based cheese. The recipe is great as a standalone and will give you something that you can make into a round, or you can roll into a log. It’s a great all-round cheese for spreading on breads and crackers, or using in salads. It will keep in the fridge for several weeks too, so is great for salads. If you have one of these cheeses in the fridge at all times, It can turn even the most basic salad into a delightful and satisfying meal.
In the picture on the recipe page - link above - you can see this exact macadamia nut cheese, made into a log and rolled in crushed pink peppercorns. The one of the left has had some beetroot powder mixed in. It’s then covered in fresh dill. Once the dill is on there, the cheese will only last as long as the fresh herbs, which is about 3 to 4 days.
Going further
If you like this recipe, you may be interested in taking a deeper dive into the world of nut cheeses. Check out our Academy course: Tree Nut Cheeses where we look at using a variety of different nuts. Plus we’ll cover more traditional cheese making methods for making cheeses such as camembert. . .all from nuts! Check that out here: therawchef.com/tree-nut-chees...
Get my recommended raw food kit: kit.co/therawchef - Навчання та стиль
This is so darn tasty, I can't leave it alone! Will definitely be making it often. This Christmas I have an idea about making a sweeter version using apricots, it would be a great appetizer at a dinner party. I served mine on raw flaxseed crackers, yum.
This is the best cheese we've ever try. Our family love it, so I am doing it all the time. Thanks for the recipe!
Excellent. Specially the way its makes round form. Thank you very much. Hope to see more nice recipies and ideas.
Omg! You can be the most handsome chef that I've ever seen. 💕 Plus, your cheese looks so delicious😍😋
OMGOODNESS! You're killin' me softly! A good thing.😊 Can't wait to try this! Puts my old process to bed.😁 Will be sure to post my results. Thank you so very much for sharing.🥰
Fabulous🙏🏻thank you soo much for sharing this beautiful process☀️🕊🌟💗love and blessing to you🙏🏻
Thank you so much for sharing 🙏
You’re amazing. Love your channel.
Beautiful! Going to try it
Yes! sounds yummy! I'm going to Make this soon1 Thank You1
Thank you very much for sharing !
Just subscribed! I find you Amazing ! Thank you for sharing those recipes !
I am trying this for the first time for Christmas! Making my first raw pizza! I can't wait to take your cheese class. Thanks so much! My goal is to be a personal trainer and raw chef ;-)
The taste is absolutely wonderful!
I don’t know what I did wrong but mines turned out to be gritty.
Thank You love your tutorials 😊
Thanks! :)
brilliant video, thank you
Awesome, thank you!
thank you. you are a Blessing
Thank you very much. I am very health concious. Very glad to see such a good recipy and good idea to make a round form. Hope to see more good recipies. I got one question. Can i use yoghurt or kefir probiotic caps. Hope to hear a reply from you. Best Regards. Sabita Wortmann
Got your eBooks ... amazing!
That was great! Thank you. I have been wanting to do more raw foods but haven't really found anyone to explain some of the recipes. I will certainly make this raw cheese!
Thank you so much.
Hi Russell 😊 I love how well you explain everything 🙏🌸🌷 Thank you for your kind and loving spirit! Have you ever tried fresh turmeric juice as a natural preservative to avoid mould in the cheese, instead of the probiotics? It's amazing how long the nut cheese or any nut sauce lasts in the fridge with the help of just a little bit of freshly juiced turmeric. ✨👌🏻✨
Hey Mónica, thanks for the tip! The probiotics are not there as a preservative to avoid mould forming, they are there to ferment the cheese. Without them you don't get a fermentation, and therefore it's not cheese.
Your explanation on how to make the nut cheese is incredibly helpful! On my first try, I made a cashew cheese spread, Instead of using probiotic capsules, I used rejuvelac from sprouted wheat berries. Thank you very much for this!
Also, if I am making rejuvelac, what can I do with the left over sprouted wheatberries? I know that all of the nutritional content is gone into the liquid but I would hate to let it go to waste if there is a use for it.
I'm pretty sure they're not good for anything once they've been used for Rejuvelac. Also, I do't ever make Rejuvelac because I heard Brian Clement from Hippocrates say they tested it and the bactreria and mostly not good bacteria. Might be something you want to look into.
The Raw Chef I will definitely look into it. Thank you for your insight and yummy recipes!
Looool... a faux-Boursin with some fresh chives sprinkled on it... miiiiuuuuummmmm :) soooo looking forward to do this
Nice! :)
Superb
We say "tea towel" too [Virginia, usa]
I'm so glad I found your channel. Just got one of your ebooks and it's truly divine! I'll be signing up for all the courses. Thank you for creating such beautiful meals!
Thanks, Asha. Wonderful to have you along.
Hi Russell, do you teach offline? I seem to not being able to find the course. Thank you so much, you are doing awesome job!
"I have a little garlic and onion powder here": pulls out containers holding multiple Costco size batches hahahaha
😁
The Raw Che
Thank you so much for this tutorial. Can you continue to use ONLY the liquid left over or do you still need to add probiotic powder? I was wondering if it was similar to a sourdough starter in that you could have it for years.
Yep, you can use only the liquid from the previous batch without adding more probiotics.
Merci beaucoup, je ne connaissais pas du tout votre chaîne. 🤔Résultat, je me suis abonnée. 😊C'est vraiment super ce que vous faites même si je ne comprends pas tout👍🌞
Merci beaucoup pour votre visite! :)
Hi Russell, what settings would you recommend to age the cheese using a dehydrator? Temperature and time scale. Thanks
I have heard elsewhere on the Internet that ~"anything exceeding 118 degrees-fahrenheit is no longer raw". Something about killing the microzyma. Or something.
Very Good. Thank You :)
Thanks, Kathy :)
Hi Russell. I have now made the macadamia nut cheese and it looks and tastes great, at least to me. Reading recipes and watching videos obviously does not relay flavour so I have no idea what it should taste like. Looking forward to the full course starting.
Thanks, Rob :)
Also can I replace the capsule with nutritional yeast or dry active yeast?
great video!!! is the garlic and onion powder raw & homemade? or simply store-bought? thanks
I use store bought
Great recipe simply explained. Would it also be possible to add the salt, yeast, onion and garlic while blending instead of after?
Blue Butterfly Wellness I think that as it will risk disturbing the culturing process, it’s best not to.
James can i use my soyabella almond maker pulp after making almond milk to make cheese will it have enough fat ?? also can i use my kefir grains as a natural probiotic since they multiply over time ? I like to find secondary uses for these along with the pulp from various nut milks I make...... besides baked goods crackers etc. / dehydrator
You can definitely use the kefir grains as a starter, as I've done that myself. I don't see why you wouldn't be able to use almond pulp for making cheese too - just blend with a little water.
Good vid, bro; ty
Very good thanks 😇😇👍👌👍👌👍👌
Thanks, Maura :)
just what I was looking for, thanks! at 9:10 mins did you say 'culture as much as 4 to 8 hours or 48 hours'? might affect the outcome if I get it wrong!
Up to 48 hours. The full recipes is in the link :00If you leave it too long in a warm place, it will go mouldy. Just leave it long enough to ferment.
Nice, I love fermented cashew cheese, never tried maccys thanks for the guide!
Do you have a guide on how to make coconut yogurt? I watched several guides but i haven't managed to make a successful one yet. I did once and it failed the next time no idea what happened :/
Yep, I have a coconut yoghurt video on my channel here :) Just click on 'Videos' to see all of them.
Comme vous dîtes en anglais : "this is nuts!" 😂 ahah merci beaucoup 😊💕😘
Very nice cheese
Thanks, Samuel
love
:)
Super informative video! However I have a big question: How do I know if my cheese has gotten bad? If bad bacterias proliferated on it? I followed this recipe but wanted a dry cheese so I let the finushed products outsisde for one more day but I didn't put it on a surface allowing airflow (such as a grill) and after one day, I realised the bottom was wetter than the top and with a different smell. There's no mold though (I salted the heck outta it) but a more funky smell on the bottom. Am'd not sure if it's just more "cultured" of if is has gotten bad... how can I know?
Bad bacteria will show up as a colour usually. That's not 100% fool proof though, so if it really doesn't smell right, get rid.
I pop my cheese in the oven to ferment with the stove light on. Not only does it produce a nice warm environment for the cheese to ferment faster, it seems cleaner and keeps your counter top clear.
Great tip, thanks!
Insta pot , use yogurt button...it will keep it warm too.
Russell - this cheese looks beautiful. Thinking of switching to a vacuum blender that does not have a temper. So question is could this tree nut cheese as well as your other recipes be made in a food processor? Would nuts be be ground fine enough in one? Thank you so much and look forward to your reply.
I'm not sure, I've never tried it in the food processor. I'm inclined to say it won't work., but you can turn nuts into nut butter in a food processor it you leave it long enough, so maybe it's worth a go.
@@therawchef oh, so turn the nuts into nut butter and then blend them in the vacuum blender with other ingredients to become thick, perhaps dense cheese,? Is this correct? Brilliant idea and thank you so much Russell. You have a great, creative & informative channel which is timeless!
💓
well, the recipe should start with the frase "let's make the cheese from the most expensive nut you can find in your country". well, at least it's true for my country :)
love your channel, thank you for the sharing your knowledge !!!
Yeah….use almonds or cashews
Rejuvilac made with organic wheat berries make a nice cheesy taste. The fourth or fifth fermentation of the wheat berries should be nice and cheesy.
Can you run the 1st stage mix through a juicer, and collect the dried pulp, minus moisture??
If you have the right juicer you might be able to run it through and remove some moisture, but I don't think you'd get a particularly nice result, since it might be too dry and crumbly.
@@therawchef Thank you. You were right. Too dry and crumbly...... It's just a bit messy for me to do the squeeze method, and then trying to gauge the weight needed to place on top that's not too much, not too little....... Any tips or advice on this part??? ..... 5kg? .... Was thinking to get a chinois.
Could one use a raw live kombucha tea instead of the water?
You can. I'm not sure how it would taste, and you'd definitely want to use a non-fizzy version.
Do you think it would be possible to replace the probiotics with miso paste, like what the fermented bread uses?
Yes you can use miso instead of probiotics. Use a light sweet miso rather than a dark one because of the flavour.
Absolutely. my very first cheese used miso, my favourite is red kyoto. it was pistacio, sunflower and pumpkin seed, also, added a little kimchi jiuce, and wrapped it in cloth and let it harden a vit in the fridge. Wasdelicious. my non-vegan mother realy loved it.
Why did you wait to put the seasoning in after culturing it?
So it doesn't affect the initial culturing.
I wonder if you can use Kefir whey as the probiotic?
You can, yes
Thanks from argentina we dont get probiotics by i will use rejuvelac
😘
:)
Me too
Hi. That would seem easier to do in the food processor, as the liquid content is low. Would that work?
Hey Michael, it's much easier to do in a blender. The liquid isn't that low.
Can it melt on pizza?
Can you tell us where to find the metal rings? TIA
A cookshop will have them, or lots of places online. Search for 'metal dessert rings'.
round cookie cutters are sold everywhere.
Have to do this, thank you... but I have a question... did you say 40 or 14 hours??? I love your videos and just looking forward to be able to follow the one for the cheese... as I want to make different kinds as well as aged ones... Thank you!
Just 14 hours. Thanks for stopping by!! :)
Hello :) how do I know how many probiotics I am supposed to use according to the amount of veg cheese I am making? Just asking so as to make sure it coltures properly. Thank you!
Hey Amanda, there’s a recipe link in the description :)
Can’t wait until the 48 hours is over so I can eat mine.
I tried making this but the end product just tasted like sharp tangy nuts (and quite dry). Wondering what the culprit might be. Left to ferment for 40 hours, used Blackmore's probiotics. Everything else was to the letter.
Sounds like you did it right, but that maybe you just don't like the flavour. Did you soak the nuts first? That can make them more flavour neutral. You might also prefer making it into a log and rolling in fresh or dried herbs.
Can I use Brazil nuts?
Brazils are a bit strong in flavour, so I'd do 50/50 with cashews or macadamias.
@@therawchef thank you 😊
How do you recommend we store our nut cheezes, wrapped in parchment only; wrapped in parchment in a plastic or glass container; as is, in a glass or plastic container; how? You didn’t cover that aspect of cheeze-making in this video, 💜🙏🏻❗️🕊💚‼️❗️I wanted to know your preference for nut cheeze storage, 😊🙏🏻🍃
I'd suggest just using a sealed container and keeping in the fridge.
he had me until he said tea towel. i've never seen a towel made of tea. it's just crazy. first he turns nuts into cheese...and then tea into towels?! Two first names. must be magic.
I understood the N Yeast is derived from MSG
Not derived from, but acts in a similar way (aka delicious :))
great contents..music very distracting though
Did you say, 8 capsules worth? Is garden of life a good probiotic
Yep, that'll work
Thank You, Chef for your quick reply , my apology for calling you by your last name 😜 LOL that's me just a little cra cra!!!
Haha, that's OK, it happens all the time.
Can you use almond flour?
No, it’s too dry
Wonderful, but me not nuts😒
Only thing that makes little sense to me is adding garlic, such a powerful antibiotic to something that is supposed to be probiotic
Fantastic recipe. But I'm cheap. Can this be done with soaked soybeans or tofu?
You don't need probiotics. They may only help speed up the process. But otherwise lactic bacteria occur naturally.
Hey David, have you ever tried that? I would assume trying to use the naturally occurring bacteria on the nuts would make it go bad.
@@therawchef yes. This is what's going any time you do any home fermentation. Like making kimchi.
I am surprised at the use of metal, as most videos say that it kills the probiotics.
Metal doesn't kill probiotics. That's mostly mentioned in videos about kefir. It's said that metal ruins that fermentation, but even then that doesn't include non-reactive metals. Most kitchen utensils are made of stainless steel is non-reactive, so you're fine.
The Raw Chef Great thank you.
His facial hair makes him incredibly handsome. Holy geez!
"cheese made from nuts"
Healthy but not affordable for most people.
That looks like alot of weight! It made the cheese leak when I tried it. :(
It comes down to the material you're using. If you have actual cheese coming through I'd suggest using a nut milk bag instead of cheesecloth.
"Now we have a nice FIRM macadamia cheese". Cheese crumbles and start to fall apart. Haha. Too complicated prosess for a non firm cheese
Hi , I really love your classes and your channel. But could you please take the background music from your videos? It really makes a lot of interference and is really difficult to understand what you are saying. Thank you so much. Please, consider
Eventually a n
On American accent ta
Eventually an unAmerican accent?
I meant to say.not American
NotAMERICAN
American national here, can confirm. Host is without a doubt British, good sir. Definitely not an American accent 😂
Cheers from Chicago
Probiotics? Nope. No need to add that.
The probiotics are there to culture the cheese. Without them, it’s just water and nuts.