Raw Food Recipe eBooks
Get themed collections of my favourite recipes. There are plenty of free recipes on my blog, but these are the really amazing ones that’ll wow your family and friends.
Have them in your hands right this second! You can download all my recipe books instantly, which means you can read them on your phone or iPad while you cook and take them with you wherever you go.
Pay what you like for them. Because I’m bonkers. Each book costs $15.95 (and you can buy the whole set for $50 – a massive 40% discount). OR you can also use the “Pick your price” box to pay as little as $10 for the entire set – because the most important thing for me is that you have these recipes in your hands.
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Raw Nut Cheese RecipesA collection of amazing raw, plant-based nut cheese recipes, instantly downloabable as an eBook. From the simplicity of basic cashew nut cheese, to the decadence of macadamia and pesto cheese, these completely dairy-free cheeses are fun to make, satisfying to serve and delightful to eat. This is eBook will take you through the process for culturing each and every nut cheese, with tips to ensure success, so you'll end up with cheese you are pleased and proud to serve.Buy Cheese Recipes for $15.95 |
- Cashew Nut Cheese
- Caraway, Fennel and Olive Cheese
- Cashew and Brazil Cheese
- Cheddar Cheese
- Feta Cheese
- ‘Goat’ Cheese
- Lemon Thyme Cheese
- Macadamia Cottage Cheese
- Macadamia Mozzarella
- Macadamia Pesto Cheese
- Olive and Sun-Dried Tomato Cheese
- Onion Garlic Cheese
- Sweet Ricotta Cheese
- Almond Thins
- Garlic Bread
- Berry Compote
- Mango Chutney
- Cashew Crème Fraîche
- Coconut Yoghurt
I love this basic cahsew cheese. It's a great place to start with your raw cheese making and with a little bit of practice, you'll end up with a sliceable cashew cheese for crackers and salads.
Cashew Nut Cheese
Makes 2 cheese roundsFor the cheese
- 2 cups cashews
- 1 cup water
- 1 teaspoon probiotics
- Blend all ingredients in a high-speed blender until smooth.
- Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
- Leave to culture for at least 24 but no longer than 48 hours.
- Once culturing is complete stir or process in the following ingredients:
- 3/4 teaspoon salt
- 2 teaspoons nutritional yeast
- Transfer the cheese to a ring mould.
- At this point you can either place in the refrigerator, still in the ring mould as it’s not as firm as macadamia cheese, for 24 hours and then remove the ring mould. Or you can place in the freezer to set harder for 1 to 2 hours and then remove the ring mould to place the whole thing in the dehydrator at 105 degrees for 24 hours to get a rind.
