Handmade Raw Vegan Cheeze & A Lemon Mint Cooler

Raw Vegan Cheeze without a Food Processor? 

Hooray! It can finally be done! 

This recipe has been long time coming, and to those of you who don't have a food processor - you don't have any excuses to miss out on tasty cheeze alternatives any more. This is especially for you!

I'm serious you guys, this is probably my favorite of all the cheezes I've made so far - and that's saying a lot. It packs a wonderful tangy punch reminiscent of sharp cheddar, with the slightest hint of sweet. It's basically perfect. 

But the best thing of all about this recipe? The only tool you'll need is a small-hole grater (or microplane), and about 15 minutes of your time.

Important Note About This Recipe

In this recipe a grater takes the place of a food processor. 

Something magical happens when you grate Macadamia nuts - they turn into a fluffy oily texture that literally dissolves when hit with any kind of liquid. The liquid amount used in this recipe is the perfect amount to achieve a cheeze-like spread. So don't mess around, kay?

...Lets not waste anymore time, I'm hungry!

Handmade Raw Vegan Cheeze

While this recipe doesn't yeild a lot of cheeze, it is very rich. 

Of course, if you're worried about running out too soon you can always make a double batch - just be prepared to spend a little extra time with your grater.

Step 1. 

Grating your Macadamia nuts

Enter stage left: The World's Most Adorable Grater!

Using your itty bitty grater (okay, so not all of you might have one like this - you can use a Microplane or a small-hole grater) Proceed to Grate: 

1/2 c Macadamia (roughly 23-24 count nuts)

Fluffy-Nutty Goodness

Your grated nuts should add up to 3/4 cup:

Now - because not everyone likes to live dangerously - you'll probably end up with some nubs of Macadamia that you couldn't grate (otherwise you'd grate your little fingers off)...

Un-grated Macadamia Nubs

Set these nubs aside in a bowl. Don't throw 'em out! You can use them for a fancy little garnish.

-

Step 2. 

Making your Handmade Raw Vegan Cheeze

In a medium sized mixing bowl combine the following:

3/4 c Grated Macadamia Nuts

1 tsp Nutritional yeast

1/2 tsp ground Mustard seed 

1/2 tsp Sea Salt
1/4 tsp (basically 1 pinch) Onion Powder

Using a Fork - evenly mix together your dry ingredients...

Add the following ingredients to your dry mixture:

1 tsp Lemon Juice

1 tsp Apple Cider Vinegar //or// 1 tsp Lemon Juice

Mix your wet and dry ingredients together with your hands (or a fork). Your fluffy ground nuts will quickly absorb the liquid, and become a thick/oily mixture. It's incredible how much a little liquid will go a long way:

Handmade Raw Vegan Cheeze! 

Toot! Toot! (That's my celebration horn)

Okay...now remember those Macadamia nubs that you couldn't grate?

Chop 'em up...

Toss them with a little bit of chopped Chive (and maybe Dill), a pinch of Garlic Granules, and a pinch of Sea Salt...

...now plate it all together...

I paired my Handmade Cheeze with dried Figs, Grapes, and Cucumber slices.

Cucumber with Cheeze and red Grape halves

Cheeze Stuffed Figs

---

Now how about a recipe for a Lemon-Mint Cooler?

It's so simple...

Lemon-Mint Cooler for Two

Combine the following:

4 c Water

10 Lemon Slices/Rounds 

2 bags of your favorite Lemon Tea //or// 4 More Lemon Slices/Rounds

Set your Lemon/Water in the Direct Sunlight for anywhere up to 4 hours

Dogs with lots of fur avoid the sunlight and keep an eye on things while I'm in the kitchen.

After your Lemon Water has spent time brewing in the sun bring it inside and pour it into your Blender (a regular blender will work just fine for this, even though I used my Vitamix)...

Add to your Lemon Water:

 7 large Large Mint Leaves

4 to 5 heaping Tbsp Coconut Crystals //or// Date Paste

Blend on Medium Low setting - you don't want to pulverize your Mint leaves, you just want to pulse/chop them to release their natural oils and flavor....

You can either drink it like this (seen above) - with floating chopped Mint Leaves, or you can pour your Lemon-Mint drink through a mesh strainer...

Enjoy this yummy Cooler over ice cubes with a garnish of Lemon and Mint Leaf.

For a Fizzy Lemon-Mint Cooler:

- Use only 2 c Water 

- Brew in the sun as noted above (this will make a much stronger/condensed Lemon Drink)

- Proceed to Blend in Sweetener and Mint Leaves as noted above

- Strain

- Add 2 c Mineral Water

- Mix

Enjoy!

Cheers!

---

Happy weekend to you all, and a very Happy Fathers day to all the Papas out there!

I'll be hosting a Father's day BBQ at my home this Sunday, with Mister AtV on the grill, and lots of yummy raw food dishes for the adventuresome veggie lovers in my family. I think my Handmade Cheeze and Figs will make it on the menu, in addition to the Lemon-Mint Cooler...but that's only the tip of the iceberg. I'm getting hungry just thinking about it!

xoxo,

Sarahfae - AtV