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Almond cottage cheese with maple syrup

A vegan version of cottage cheese made with almonds that you can have as a dessert or also in a savory version.

Ingredients for 2 people

• 100 g raw almonds, activated by soaking for 8-12 hours and peeled
• 125 ml or half a cup of rejuvelac
• ¼ cup coconut oil, liquid
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• maple syrup to taste
• half a cup of red fruits or berries to accompany

Preparation 10 minutes (ready in 48 hours)

1. In a turbo blender, blend the almonds well together with the rejuvelac until you obtain a smooth and homogeneous cream.
2. Place it in a glass jar covered with a clean cotton cloth and keep it in a dark, cool and dry place to ferment.
3. After 48 hours, the cottage cheese will be spongy and will have created some air bubbles during fermentation.
4. Add the coconut oil, lemon juice and yeast and beat again until mixed evenly.
5. With the help of a ring, create round portions and serve on a plate with maple syrup to taste and some red berries.

You can serve it as a dessert, but also in savory dishes, to accompany or as a dip. In that case, add finely chopped fresh herbs before serving. Either garlic powder or lemon zest.

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Old sunflower seed cheese

A vegan cheese that you can eat freshly made or aged to gain intensity of flavor.

Ingredients for 1 small

• 250 g sunflower seeds, soaked for 8 hours and washed
• 125 ml or half a cup of rejuvelac
• 2 tablespoons lemon juice
• 1 garlic crushed and with the skin
• 1 teaspoon sea salt
• 1 pinch of freshly ground black pepper –
• 2 tablespoons nutritional yeast
• half a cup of dried herbs: thyme, rosemary, oregano

Preparation 20 minutes (ready in a week)

1. Grind the seeds in a processor or turbo blender and beat with the rejuvelac until you obtain a smooth white cream.
2. Add the rest of the ingredients, except the herbs, and beat well.
3. Pour the mixture into a clean vegetable milk bag, forming a bundle, and hang it on a hook in the kitchen for 8-12 hours. Put a bowl underneath to collect the whey.
4. After 8-12 hours, take out the cheese and shape it with your hands.
5. Place the herbs on a flat plate and spread carefully until evenly covered.
6. You can eat the cheese fresh like this, but if you age it it will still taste better. To do this, let it dry for one or two weeks on a rack in a dry, cool and airy place, turning it every 12 hours. In a week or two it will be ready to cut and serve.

Age it in a ventilated place prevents mold from growing. If it comes out, scrape it well with a knife.

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Herbal cashew cheese spread

Can decorate it with black olives in rings or basil pesto. They will give it color and a lot of flavor!

Ingredients for 4-6 people

• 275 g raw cashews, soaked 8-12 hours and washed
• 125 ml or half a cup of rejuvelac
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• half a teaspoon of dehydrated garlic powder
• half a teaspoon of dehydrated onion powder
• 1 pinch of sea salt
• 2 tablespoons chives, finely chopped
• 1 tablespoon fresh dill, finely chopped

Preparation 5 minutes (ready in 12 hours)

1. Blend all the ingredients except the herbs in a turbo blender until you obtain a homogeneous and smooth paste. Let it ferment for 12 hours in a glass container with a lid, covered only with a clean cotton cloth.
2. Once fermented, add the aromatic herbs.
3. Close the container with its lid and store it in the refrigerator. It keeps several weeks.
4. When serving, you can place it in a bowl to share. You can also accompany it with crudités for dipping: carrots, cauliflower, cherry tomatoes, pepper strips, apple and pear sticks, cucumber, grapes, young garlic… They are all delicious.

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Quick parmesan rich in omega 3

A vegan Parmesan cheese ideal for sprinkling on salads, vegetable creams, raw pasta – such as ribbons or zucchini or other vegetable spaghetti – and pizzas.

Ingredients for 4-6 people

• half a cup of nutritional yeast –
• half a cup of peeled hemp seeds
• 1 pinch of Himalayan salt
• 1 tablespoon lemon juice

Preparation 5 minutes

1. Place the nutritional yeast, hemp seeds and salt in a turbo blender or grinder, and blend them very well so that they are evenly ground.
2. Place this mixture in a small bowl and add the lemon juice.
3. Stir carefully with a spoon so that it mixes well and prevents it from caking or forming lumps.
4. Serve in a bowl to sprinkle on the chosen recipe.

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Sweet young coconut and cashew nut cheese

Ingredients for 4-6 people

• 1 young coconut, the pulp and half a cup of its water
• 100 g raw cashews, soaked for 8 hours
• 2 tablespoons nutritional yeast
• 1 pinch of sea salt
• 1 tablespoon lemon juice

Preparation 5 minutes (ready in 24 hours)

1. In a turbo blender, beat all the ingredients until you obtain a thick and smooth cream.
2. Place in a glass jar with a lid, leaving a quarter of the jar free, so that the cheese can breathe while it ferments.
3. Cover with a clean cotton cloth and let it ferment for about 8-12 hours in a dry, airy place away from sunlight.
4. Serve with berries and fresh aromatic herbs.

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Macadamia and cashew cheese with a marine touch

The marine touch in this vegetable cheese based on nuts is achieved thanks to the dulse seaweed.

Ingredients for 4-6 people

• 100 g raw macadamia, soaked for 8 hours
• 100 g raw cashews, soaked for 8 hours
• ¼ cup filtered water
• 1 teaspoon unpasteurized white miso
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 pinch of sea salt
• 1 cup well pressed dulse seaweed

Preparation 5 minutes (ready in 24 hours)

1. Beat all the ingredients, except the seaweed, in a turbo blender until you obtain a very smooth dense cream.
2. Place it in a vegetable milk making bag or clean cotton gauze and hang it for about 12 hours on a hook in the kitchen, with a bowl underneath, so that it releases the whey and ferments.
3. In a bowl with water, rehydrate the dulse seaweed for about 5 minutes. Drain them thoroughly, even drying them a little with a cotton cloth, and spread them flat on baking paper.
4. Shape the nut paste with your hands and place on the seaweed base. With baking paper, cover it with the seaweed evenly. Then wrap the cheese well with the same baking paper.
5. Place on a flat plate and set aside in the refrigerator for about 6 hours. Turn it over and let it cure for about 6 more hours.

When draining it: If you don’t have anywhere to hang the cheese, leave it in a fine strainer over a bowl with a weight on top.

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Cheese sauce for topping

This cream cheese is very easy to make and is very soft. Can use it like bechamel and other white saucesand thus take advantage of the hepatoprotective properties of sesame, for example by completing your lasagna raw vegan or adding it to some spaghetti or raw zucchini cannelloni.

Another option is to use this sauce as dressing for your salads or serve it as dip with some crunchy crudités celery or carrot.

This cheese also suits you very well, along with a pinch of nutritional yeast, to cabbage or broccoli recipes.

Ingredients for 4-6 people

• half a cup of raw white tahini
• half a cup of nutritional yeast
• ¼ cup rejuvelac or filtered water
• 1 pinch of black pepper, freshly ground
• half a teaspoon of nutmeg
• 1 teaspoon of aromatic herbs mixed to taste (such as rosemary, parsley, sage, thyme or oregano)

Preparation 5 minutes (ready in 12 hours)

1. Combine all the ingredients in a turbo blender and beat very well until you obtain a completely homogeneous and smooth paste.
2. Place this paste in a glass container that can have a lid and for now cover it only with a clean cotton cloth. Let it sit like this for about 12 hours to ferment.
3. Once fermented, you can cover the container with its lid and store it in the refrigerator for weeks.