Raw Cheese

The hardest thing I found in going Raw was giving up cheese, even though in my head I often put myself in the shoes of the cows and think would I like my boobs attached to a machine all day and my little baby taken away from me! sorry for the kill buzz there! So what is the alternative! Its RAW Cheese and its pretty darn good!20121230-164926.jpg

This is the simplest recipe and the closest recipe to making cheese that tastes good cheese. You can add different flavors to this base recipe, like a pesto, sun dried tomatoes, red peppers etc..  and it will store in the fridge in a sealed container for about two weeks – good luck trying to keep it for that long though.





  • 2 cups of ( soaked over night) Macadamia Nuts or a  mix of macadamia and cashews
  • 1 cup of water
  • 1 teaspoon of probiotics



  • Blend nuts and water and probiotics in a high powered blender until smooth
  • Place a cheese cloth on top of a sieve, then poor mixture on to cheese cloth, fold cheese cloth over the top of the cheese mixture.
  • Place a weight on the top of the cheese cloth – this will help push the excess water out SilverFoodRings_TheRawFoodStore-30from the cheese –  a jar filled with water will suffice.
  • Cover the jar and jar weight with a tea towel and leave at room temp for 24 hours
  • After 24 hours remove cheese mixture and place into a bowl mixing in  a pinch of salt, squeeze of lemon an 2 T of nutritional yeast.
  • Place cheese in a cheese mold pushing the mixture out to form the cheese.
  • Dehydrate at 115 Fahrenheit for a further 12 hours to create a rind.
  • And there you have it RAW cheese.