Seed Cheese

by anon

Grind 2 cups sesame, sunflower, cashew, or almonds and put into a medium glass bowl.

Add ¼ cup finely minced sea vegetable, and either 2 cups rejuvilac (soak water from wheat berries), or 3 cups of pure water cover and let stand at room temperature. 12-24 hours if you use rejuvilac, and 3 times that if you use spring water. You can add a little miso which will help accelerate the fermentation process for the spring water version.

Rejuvilac can also be purchased in some natural foods markets.

Pour off any excess water and blend at high speed with juice of 1/2 lemon. Put into fridge if not using right away. If this is to be a sweet version you could add in several dates at the blending stage. If it is to be savory you can add kelp powder, dulse flakes, or a little miso if you like.

Minced vegetables like green onion, garlic, celery, parsley and cilantro can be added in now or after the seed cheese is ready for consumption and will change up the flavor to make this one of your versatile raw living food recipes.

This will keep nicely in the fridge for a week.

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