This “cheese” is delicious. If you go to the website you can see it made step by step and see pictures. Theirs comes out more like cheese, mine was more like cottage cheese, but still simply yummy. I ended up freezing it by the spoonful so that I can simply take out a portion at a time. It does not last much more than a week in the fridge.
Roasted Garlic Sun Dried Tomato Cashew “Cheese” www.rawmazing.com
2 cups cashews, soaked overnight, rinsed and drained
1/2 cup rejuvelac (recipe below)
1/2 cup sun dried tomatoes, diced (you want softened tomatoes)
1 head roasted garlic* (2 cloves if using raw)
Himalayan salt and pepper to taste
1. Blend cashews and rejuvelac in blender until smooth. Spoon mixture into
cheese cloth lined strainer, cover and let sit on the counter overnight. It may
release liquid so have something to catch that.
2. Remove cheese to bowl. Squeeze garlic cloves out of their skin and stir the
cloves along with the sun dried tomatoes into the cheese mixture.
3. Form into desired shape and refrigerate 12-24 hours to set. (You can use a ring
mold for this step.)
4. If a rind is desired, dehydrate at 115 for 3-4 hours.
*To roast garlic, cut the top off of a garlic bulb. Pour in a little olive oil and wrap
the bulb in foil. Bake at 350 for 45 minutes or until garlic is soft.
I googled rejuvalac and found out that it is really healthy to drink. It is full of probiotics and tastes like water with lemon! I made mine with quinoa because it is gluten free, and would encourage you to try this amazing drink, especially if you have stomach issues. www.phickle.com
How to make Rejuvelac:
Rejuvalac www.rawmazing.com
1. Start with one cup soft wheat berries (pictured). You can also use rye, quinoa,
buckwheat, or other grains. Wheat, rye and quinoa seem to make the best
2. Soak the grain for 24 hours. Drain off water and rinse two to three times a day
until little sprout tails appear.
3. Place sprouted grain in large jar. Add 4 cups water and let sit on the counter
for 2-3 days.
4. You will notice that the water will get cloudy and little bubbles will start
forming.
5. Taste…it should taste clean and fresh with a hint of lemon. Strain the rejuvelac
off of the wheat berries and store in covered glass container in the refrigerator. It
will keep for at least a week, just make sure it still smells and tastes fresh. You can
reuse the wheat berries to make a second batch. It will only take a day.