Raw Vegan Aged Swiss Cheeze

Before I discovered my allergy to dairy and made the transition from vegetarian to vegan, one of my favorite foods was cheese. I guess you could say it still is a favorite food of mine, since I'm always day dreaming about making "the perfect raw/vegan cheeze". I mean it! 

I'm happy to say that I've gotten one HUGE step closer to the perfect cheeze recipe, and I'm so-so-so excited to share it with you all! 

Please pay close attention to the aging process of making this cheeze, in addition to the before hand prep. The most time consuming part of this recipe is the "waiting period" while your cheeze is aging. I promise you with every single ounce of my beating heart that this cheeze is WORTH the wait!

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AtV Aged Swiss Cheeze

Step 1. Beforehand Prep:

--- You will need 1/4 c AtV Sour Cream for this recipe. It won't be the same without it!

--- 1 & 1/2 c Cashews Soaked for 6 hours (this is for the body of the cheeze)

--- You will also need TWO large square pieces of Cheesecloth!

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Step 2. Making your Swiss Cheeze:

1 & 1/2 c Cashews (pre-soaked 6 hours)

1/2 c (packed) Sauerkraut - squeeze as much of the liquid from the kraut that you can (Sauerkraut is the secret ingredient here!)

1/4 AtV Sour Cream

2 tsp Apple Cider vinegar

1 & 1/2 tsp ground Mustard Seed (mustard powder)

1 tsp Lemon Juice

1/2 tsp Sea Salt

Puree all of the above in your Food Processor - you will need to stop and scrape down the sides of your food processor at least a few times during this process, don't worry though, it's completely normal. Continue to puree and scrape down the sides of your food processor until the mixture begins to move around the inside of your processor, and from there it should become a creamy paste.

Pureed Swiss cheeze!

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Step 3. Aging your Cheeze:

Divide your cheeze mixture in HALF, rolling both into a small round flat ball (roughly 1&1/4'' thick):

Transfer and wrap both of your Cheeze rounds in your Cheezecloth like so:

Place your wrapped up Cheeze in a colander, and place the colander in a shallow bowl (this will catch any oils that may drip from the cheeze:

Cover your colander with a towel...

peekaboo!

Now comes the difficult part...

Place your cheeze in a dark cool place, like a pantry or a kitchen cupboard and wait, wait, wait...

Let your cheeze sit in your creepy dark area of choice for two whole days (48 hours total).

Before removing the cheesecloth place your cheeze into the fridge to chill for about an hour...

And there you have it folks!

Aged Swiss Cheeze of the raw vegan variety - and it is SO good!

I recommend enjoying this cheeze with sliced pear or apple, on a sandwich, with fresh veggie slices, or in a fancy salad. Either way, I don't think it will last long in your fridge, because it's so gosh darn tasty!

Enjoy!

See you on Friday...

xoxo,

Sarahfae - AtV