Vegan Nut Cheese

This peanut cheese recipe is very easy to make, with the same health benefits as dairy cheeses with additional probiotics. They can be made to remain soft, kind of spread or shaped into hard blocks that can be sliced. The most effective way to do this is to use a dehydrator, but it can also leave the form found in the refrigerator and after a day or so the skin will grow out.

Different types of beans can be used (and exchanged), but for the most convincing results use beans that will mimic the taste of dairy cheese. Use for example peeled almonds to create a feta style; sweet peas or walnuts to create a swiss-style; mix beans and brazil to make parmesan or pecorino bean and macadamia nuts with a higher oil content to make a hard cheddar (add chopped curry and turmeric powder to your bean pulp). Seeds, such as sunflower seeds, or pumpkin seeds themselves make delicious peanut butter. Dehydrate blocks of peanuts or dome that form until only the skin (and the mixture is still soft), or dry again until almost completely destroyed, depending on the type you make.

Start by soaking the beans in water. To make something interesting, use two types of nuts to effect the layers. Use the raw strainers and the raw macadamia bean cups and soak them separately in two bowls in enough water to accommodate them.

The next day, remove the water and rinse the beans. Keep them separate, place the beans in a strong blender or food processor equipped with a steel blade S. Add ¾ water filtered water and ½ teaspoon of probiotic powder (this will be for each batch of nuts). Mix until smooth and thick.

Pour two thick mixture into 2 muslin cloths or peanut milk bags that sit in a pan on top of the bowl to catch water (whey). Twist muslin cloth or peanut milk bag to drain excess water.

Place heavy objects, such as clean river stones on each squeezed peanut mixture. Cover two bowls with tea towels and place in a warm place (but not in the sun) for 48 hours. Currently, good bacteria will grow peanut butter and at the end of 2 days the mixture will have a faint sour smell.

Transfer two peas mixture to two mixing bowls. Put 1 - 2 tablespoons of wheat yeast and ½ teaspoon of salt into each bowl. Stir in any other flavors of your choice, such as: chopped olives, fresh herbs, spices or fresh vegetables, onions, garlic, dried tomatoes or onions and garlic granules or chives. Stir until well combined.

Press the mixture into the container to create a nice shape and then the end. It is now edible (soft bean cheese) and can be sliced. You can also clean the peanut butter for a few hours to allow the peanut butter to form a skin; Alternatively if you do not have a dehydrator, you can toss peanut butter into a plate and let it cool in the fridge. After two days the peanut butter will form the skin as well.

Store for 10 days in the fridge.

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