Adding raw nut cheeses to your repertoire may satisfy your soul in ways that you don’t anticipate. Start off with the simplicity of the Basic Almond Ricotta. Or divide batch portions to create a cheese board assortment with varieties of Feta and Herb Cheese.

3 cups raw almonds, plus water for soaking
¼ teaspoon probiotic powder
1 teaspoon light yellow miso
1 ½ cup water
TOOLS: High-speed blender, mesh container or sieve and cheesecloth

• Place almonds into hot water for a few minutes. Pinch almond skins off with fingers.
• Remove almonds from hot water. Place in bowl and cover with cool water. Soak at room temperature for 4-6 hours.
• Place probiotic powder, light miso, and water into blender and mix.
• Drain soaked almonds. Add soaked almonds to blender and process with miso mixture, adding more water if necessary to achieve a smooth consistency.
• Dampen cheese cloth and layer inside mesh container.
• Pour almond mixture into cheesecloth and cover with cheesecloth folds.
• Let stand to ripen (ferment) about 12 hours over bowl.
• Place weight on top of mesh container if mixture has excess liquid.
• Store covered in the refrigerator about 24 hours to firm up, or prepare cheese alternatives now before storing.

Alternatives
Herb cheese: For each cup of ripened nut cheese, hand mix a variety of fresh, finely chopped herbs and onion to ripened cheese: 2 teaspoons fresh chopped herb, 1 teaspoon onion, ¼ teaspoon sea salt, ½ teaspoon nutritional yeast, and ¼ teaspoon lemon juice.

Feta cheese: For each cup of ripened nut cheese, hand mix: 3 teaspoons nutritional yeast, 1 teaspoon lemon juice, ½ tablespoon minced onion and ¼ teaspoon lemon juice. Using an off-set spatula, spread to desired thickness—approximately ½ to 1 inch—on a nonstick Teflex drying sheet. Dehydrate at 105° F for 6 hours.

Chef’s note: Basic Almond Ricotta keeps, in an airtight container, up to 2 days in the refrigerator.

For health benefits of almonds, visit http://tiny.cc/jo0on

Herb Cheese

BASIC ALMOND RICOTTA

Makes about 3 cups

Adding raw nut cheeses to your repertoire may satisfy your soul in ways that you don’t anticipate. Start off with the simplicity of the Basic Almond Ricotta. Or divide batch portions to create a cheese board assortment with varieties of Feta and Herb Cheese. 

3           cups raw almonds, plus water for soaking

¼         teaspoon probiotic powder

1            teaspoon  light yellow miso

1 ½      cup water

TOOLS: High-speed blender, mesh container or sieve and cheeseclotPlace almonds into hot water for a few minutes. Pinch almond skins off with fingers.

• Place almonds into hot water for a few minutes. Pinch almond skins off with fingers.
• Remove almonds from hot water. Place in bowl and cover with cool water. Soak at room temperature for 4-6 hours.
• Place probiotic powder, light miso, and water into blender and mix.
• Drain soaked almonds. Add soaked almonds to blender and process with miso mixture, adding more water if necessary to achieve a smooth consistency.
• Dampen cheese cloth and layer inside mesh container.
• Pour almond mixture into cheesecloth and cover with cheesecloth folds.
• Let stand to ripen (ferment) about 12 hours over bowl.
• Place weight on top of mesh container if mixture has excess liquid.
• Store covered in the refrigerator about 24 hours to firm up, or prepare cheese alternatives now before storing.

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Mushroom Spinach Lasagna

MUSHROOM SPINACH LASAGNA
SERVES 4

My two favorite foods—mushrooms and spinach—are complimented by the rich Cashew Cheese. This one is a good bet for satisfying your friends who eat traditional cooked foods.

8    large portobello mushrooms
2 ¾     cup water
½     cup nama shoyu
2    garlic cloves, minced
3    tablespoons fresh ginger, minced
2    tablespoons fresh jalapeño, minced
¼    cup shallot, minced
¼    cup cilantro, minced
¼     cup parsley, minced
4    cups spinach leaves
2    cups Cashew Cheese ( see CONTACT US page for recipe)

TOOLS: Oblong springform pan, sharp knife, marbles or pastry weights

•    Remove and discard mushroom stems. Slice gills and soak in water. Cut mushrooms on the diagonal into very thin slices.
•    In a bowl combine the nama shoyu, garlic, ginger, jalapeño, shallot, cilantro, and parsley.
•    Strain mushroom gills from liquid and discard all trimmings.
•    Add mushroom liquid to nama shoyu mixture.
•    Dip each mushroom slice into liquid and layer in shallow dish.  Once all mushrooms have been treated pour remaining liquid over mushrooms and cover. Refrigerate 4 hours to overnight.
•    Carefully remove each mushroom and layer half the mushrooms into springform pan.
•    Layer 2 cups of spinach leaves on top of mushroom layer. Cover top with clear plastic wrap and make sure plastic wrap has an overhang.
•    Layer remaining 2 cups spinach leaves and continue to layer remaining mushroom slices.
•    Cover the top with plastic wrap overhang and place 2 lb weight on pan.
•    Place in refrigerator for about 2 hours.
•    Remove weights and lift plastic wrap up with half the lasagna, set aside.
•    Spread 2 cups Cashew Cheese on top of spinach leaves.
•    Place other half the lasagna with spinach leaves on top of Cashew Cheese.
•    Remove sides of springform. Cut and serve.

http://whfoods.org/genpage.php?tname=foodspice&dbid=97#healthbenefits