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Mix in bowl:
2 cups pulp from almond milk (unsweetened pulp)
1/4 cup olive oil*
1/2 cup lemon juice
1/2 teaspoon of Celtic Sea Salt*
1/4 cup fresh or dried dill weed
1/2 cup diced onions
1/2 cup diced red bell pepper
Decorate with cherry tomatoes.
Serves 4.
- From the book: "12 Steps to Raw Foods," by Victoria Boutenko
1/2 cup Brazil nuts,
1/2 cup raw almonds,
1/4 red pepper,
1 clove garlic,
1/4 red onion,
1 lemon, juice only
1 T. miso paste,
1/4 cup fresh basil,
1 stem Swiss chard,
1/4 t. cayenne
Blend or process all ingredients until smooth,add a little water to help blend.
Cheese has texture of ricotta.
An easy lunch idea, place:
2 T. or more nut cheese on sheet of nori,
chop some scallion, cucumber and tomato,
roll it up,
then cut into rolls.
- Contributed by Jan Jenson
- 1 cup of pulp from making mylk
- 1 stalk of celery
- 1/2 of a red or yellow bell pepper
- 1/2 of a medium tomato
- 1/4 cup chopped parsley
- 1/2 of a medium red onion
- juice of 1/2 a lemon
- pinch of cayenne pepper
- 2 pinches of salt
- 1 date, or drop of honey, or a teaspoon of raisins
Blend all ingredients in a Vita Mixer until smooth.
You may need to add a little Rejuvelac or water.
Pour into a seed bag and let it hang over a bowl for 8-12 hours.
The longer you leave it out, the stronger the cheese will be.
Alternative 1 (for a chunky cheese):
Chop the veggies in a food processor, then mix them into the pulp by hand.
Alternative 2 (instead of using pulp from making mylk):
Blend 2 cups of a seed or nut with 2 cups of Rejuvelac, or filtered water.
Add the rest of the ingredients.
Blend and follow the procedures above.
