Raw Feta Herbal Cheese Recipe

The first time I ever had a non-liquid Raw Cheese was when former Raw Food Bali Chef and Recipe Book Author Leah Rinaldi came back to Bali in February of this year and taught a course. Since leaving Bali a few years back, she has since worked at two world renown Raw Food Restaurants, Saf in London and Pure Food and Wine in NYC. The knowledge and skills she brought back to Bali blew my mind and have helped shape my style in the kitchen. I can’t possibly express just how grateful I am to have had her as a teacher. She was in Bali on vacation and was exceptionally generous to teach courses. Assisting her during those 3 journeys into gourmet Raw Food really helped me step my game up, particularly in the realm of desserts (she worked exclusively creating new dessert recipes at Pure Food and Wine for a whole year!).

One of the things she taught me was how to make a solid Raw Feta Cheese Recipe. Here’s my version of her delectable fromage (oui je peux parler un petit peu de francais, mec). It goes particularly well in Greek Salads, as well as on Raw Breads.

Raw Herbal Cheese Recipe

Rating: 51

Prep Time: 25 minutes

Raw Herbal Cheese Recipe

Ingredients

  • 1 cup Cashews (soaked)
  • 1 cup Cashews (soaked and dehydrated)*
  • 1 ½ tsp Nutritional Yeast
  • 1 ½ tsp Lime Juice
  • 1 tsp Light Miso
  • 1 tsp Olive Oil
  • ½ tsp Apple Cider Vinegar
  • ½ tsp Onion Powder
  • ½ tsp Salt
  • (Optional) 2 Probiotic Capsules
  • Various Dried and Fresh Herbs (I like Dried Rosemary, Thyme and Oregano)

Instructions

  1. Process all ingredients until smooth and creamy.
  2. Put mixture in bowl and put in the fridge for 5-15 minutes.
  3. Take out when cheese is easily molded in hands like play-doh.
  4. Form into desired shapes (rolls, wheels, etc.)
  5. Roll in mixed herbs.
  6. (Optional) Dehydrate at 145 F for 1-2 hours
  7. (Optional) Lower to 105 F and dehydrated for 6-12 hours or until desired consistency is reached.
  8. Serve in Greek Salad or with crackers.

*If you don’t have a dehydrator just use dry cashews

https://rawfoodbali.com/raw-feta-cheese-recipe/

Instructions to Make Fermented Version

  1. Blitz cashews until smooth and creamy.

  2. Add Pro-Biotics and blitz just until incorporated.

  3. Ferment one of these two methods :

    1. Cover in plastic wrap and push out all air. Let sit for 3-5 days, checking every 12 hours or so until it smells/tastes as sour as you wanted. It took me about 4 days.

    2. Wrap in a cheesecloth and put a plate/bowl/something heavy on top so that it keeps it totally covered. Let sit and check like option 1.

  4. Add remaining ingredients (you may want to use different amounts depending on how sour you’ve fermented your cheese) & Complete steps 4-8 from above.

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