JJ Flizanes shares her Nut Cheese Recipe! Learn how to make a raw vegan cheese out of nuts such as macadamias and cashews. This recipe is raw, vegan, vegetarian and part of the paleo diet as well. Get your healthy fats in the form of a dairy favorite without the inflammation, hormones and animal products.
JJ Flizanes is an Empowerment Strategist. She is the Director of Invisible Fitness, an Amazon best-selling author of Fit 2 Love: How to Get Physically, Emotionally, and Spiritually Fit to Attract the Love of Your Life, and author of Knack Absolute Abs: Routines for a Fit and Firm Core. She was named Best Personal Trainer in Los Angeles for 2007 by Elite Traveler Magazine. JJ vividly reminds us that the word ‘fitness’ is not just about the state of one’s physical body, but also the factors which determine a person’s overall well being. And, for JJ, the key components in all these areas are ‘invisible’ — balanced support structures of nutrition, emotional centeredness and health.
- Raw Cashews
- Spices (optional)
- Today’s show, raw nut cheese. One of the other recipes that I really enjoyed when I did a raw diet was this cheese substitute because you want something creamy and you want something to spread on maybe a gluten-free or a Paleo cracker or dip some vegetables in. I just love the cheese flavor, but I don’t want cheese, so what can I do? Now this recipe really only has three or four ingredients and you can use what you have to do different combinations. Sometimes I only have raw cashews in the house and so that’s what I’m going to use. You can also spice this to make different flavors and we’ll get to that.
- The first thing you’re going to use is raw cashews. Now if you’re not a big fan of cashews you can do half cashews and half raw macadamia nuts. Macadamia nuts are really versatile. You can make them taste like all kinds of things. They can go either way. The can be sweet or you can do it for a cheese, same thing with cashews, but they’re a stronger flavor, so again, if you’re no a big fan of cashews do half and half, otherwise use a little bit more cashew. Cheese color, it gives it a little bit more of a nutty flavor and that’s going to be the basis of my raw nut cheese. I’m going to add a little bit of water to this as well because again I want it to be really creamy and smooth. I’m going to blend this up.
- Make sure you tighten the lid nice and tight because, again, we’ve got liquid in there. Once you’ve got your nut cheese down to the flavor and consistency that you like, make sure that you store it, again my recommendation is, into a glass jar with a lid and you’re going to put it in the refrigerator and, again, because it’s raw and there are no preservatives it’s not going to last you very long, so about a week. All of these raw things, while they’re better for you because they have all the enzymes present for your body to digest it and utilize all the nutrients in them are really pure.