Vegan Yogurt and Cheese Recipes

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As some of you may know, I’m back to my vegan roots and have been kicking the cheese habit – again (27 days, but who’s counting?). Whether you are a vegan, vegan wannabe, vegetarian or are an omnivore and love delicious food, you might appreciate the power of the mighty cashew and it’s amazing versatility.

Did you know these yummy kidney-shaped nuts are actually the seeds of the cashew apple that grow on the cashew tree? The tree is indigenous to coastal Brazil, but of course made its way to Asia and Africa where they are now also cultivated – thanks to some 16th-century Portuguese explorers. While we don’t eat the cashew apple, it is considered a delicacy in Brazil and in some Caribbean island countries.

Cashews are potent little beasts, sometimes referred to as “nature’s vitamin pill.” They are lower in fat than most nuts, but of the monounsaturated fat, it contains oleic acid, which is the same heart-healthy fat found in olive oil. Cashews are touted to be very heart-healthy, high in antioxidants, good for weight loss, and can help reduce risk of diabetes. Wow. These things are also supposed to help reduce risk of gallstones and according to OrganicCashewNuts.com, the “chemicals in cashew nuts kill gram positive bacteria, a pervasive mouth affliction that causes tooth decay, acne, tuberculosis and leprosy.” Wow x 2! There’s even more information about the health benefits this website about healthy foods.

vegan Now, I’ve been in love with cashews before ever seeing all this interesting information. One reason is that when I was doing a raw food, vegan type thing back in the 80s, I learned how to make cashew yogurt from my friend Steve Meyerowitz (aka Sproutman). I forgot that we used to make nut cheeses too. So, last week I made a fairly decent nut cheese that was close to what we used to make. The thing I remember from back then, was that you could get pretty creative with flavorings.

So, I decided to focus on cashews last week in the Green Divas Test Kitchen.

Four cashew recipes from the Green Diva test kitchen!

Cashew Yogurt - Healthy Creamy Vegan Goodness

This stuff is divine. Can be used in place of yogurt, cream or sour cream with great results in many recipes. My daughter eats it plain and LOVES it. There are a variety of recipes, but this is how I was taught by Sproutman, and it worked, so I’ve stuck with it all these years.

Ingredients
1/4 c. organic millet
2 c. filtered water
1 c. raw organic unsalted cashews (pieces are fine)

Soak the millet in the water (preferably in a glass container w/ a loose lid or cloth covering) for about 8 hours (or until kind of foamy at the top) – should be done in the most humid-place possible (if it isn’t a hot humid day out, I put mine near the washer dryer). This makes rejuvelac, a grain-based healthy liquid loaded with all kinds of beneficial bacteria and enzymes. Rejuvelac can be made from a variety of grains, but I found I liked millet. To test your rejuvelac, according to Anne Wigmores Hippocrates Health Drink recipe, ‘rejuvelac should have a pleasant yeasty smell with a lemon-like flavor’.

Once you’ve achieved rejuvelac, place the cashews in a good blender and strain the rejuvelac and add the fluid to just cover the cashews. blend to a nice smooth, even consistency. Sometimes you have to add either rejuvelac or cashews to get it right. Put early stage cashew yogurt in another glass container with a loose covering – again, humid placement is good. Let stand for at least another 8 hours. It should be a little bubbly when it is done. Put it in the refrigerator – NOTE: I reserve a little for a couple of tablespoons to use as starter for the next batch.

Please click here for the other three recipes!

Another recipe for Cashew Nut Yogurt

Raw vegan vanilla cashew yogurt recipe. The live and active cultures in yogurt break down lactose in milk. This allows lactose intolerant individuals to eat yogurt..

What You’ll Need:

-1/2 cup of raw cashews (to substitute milk)
-the juice from 1 squeezed lemon (no seeds)
-1/4 cup of dates (approximately 3) to taste for sweetness
-1 tbsp vanilla
-4 cups of high-quality water (purified or spring) blender

How to Make Raw Vegan Vanilla Cashew Yogurt

Add cashews, dates, lemon juice and vanilla into the blender.

Add just enough water to wet the ingredients.

Cover blender and turn it on high for a few seconds.

Add more water, depending on desired consistency, and continue to blend on high for a few more seconds.

Your vegan cashew yogurt is now ready to enjoy.

You can store it for 2-3 days in your refrigerator, however, because it contains lemon juice, the longer it is stored, the more tart it will become.

Vegetarian, Raw and Vegan with Bill & Sheila

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