So the past few days I have been concerned about getting enough calories during my (somewhat clumsy and sort of spontaneous) transition to raw food. I have felt pretty lost and clueless when it comes to food time… with little hints and glimmers of success scattered here and there. But now I will never have to worry about getting enough calories EVER again because this stuff is delicious! I will dip ANYTHING and EVERYTHING in this! Anything and everything vegetable or fruit related, that is.
I found this recipe in The 30 Minute Vegan, and followed it more or less. Really, I just used it as a guideline. The recipe was for a basic nut cheese, but the consistency is more of a cheese dip or cheese spread, but nonetheless it’s fantastic!
Here is the recipe for you to try for yourself:
Basic Nut Cheese from The 30 Minute Vegan:
- 2 cups nuts or seeds (soaked, rinsed, and drained)
- 1 1/4 – 1 1/2 filtered water ( I believe I used less than a cup, and that was enough)
- 3 tablespoons nutritional yeast
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons raw apple cider vinegar
- 1 1/2 tablespoons or more minced fresh herbs (I used oregano, basil, and parsley)
- 1/2 teaspoon minced garlic
- Sea salt (and cracked black pepper too, if you are a pepper freak like me!)
- Place your nuts/seeds in a blender and blend, slowly adding the water until you reach a creamy consistency.
- Transfer to a bowl with the remaining ingredients and mix well.
- To add some culture via beneficial bacteria and additional tang to the cheese (good for the intestinal flora!), transfer to a glass jar and cover with plastic wrap or cheese cloth, secured with a rubber band (no lids allowed in this culture). Allow it to sit at room temperature over night. I did this and it was very tangalicious the next day. The book recommended doing it with just the blended up nut/seed and water mixture, but I went full throttle and did it with the whole recipe. ’Twas good!
To make the eggplant crisps, thinly slice some eggplant and then throw it in your dehydrator at 115 degrees fahrenheit for about ten hours or so. If you lack a dehydrator, fresh veggies will be good dipped in this, or raw crackers, or even fruit! I ate some fuji apple slices dipped in this and it was kind of magical.
I do believe if you have a REALLY great blender, that you can use even less water for an even thicker consistency, but you will have to get back to me on that one. ; )