Nut Cheese Raw/Living Food

Nut Cheese Raw/Living Food

This is a nut cheese made with home-made germinated brown rice rejuvelac. Everyone seems to love this when it's flavored with pesto.


Fresh cashew nuts
1 cup
Germinated brown rice rejuvelac (refer to separate recipe)
as needed


1. Soak the nuts in water (not tap water) for 12 hours.
2. Add the drained cashew nuts and around 2 tablespoons of the rejuvelac to a food processor and blend until smooth. If it's looking a bit dry, add some more rejuvelac.
3. When the mixture becomes an appropriately thick paste, add it to a container, loosely close the lid and leave to ferment for 6-10 hours at room temperature. Then move it to the refrigerator to rest overnight.
4. The finished product will have a cheesy aroma. Feel free to flavour it with whatever you like. The cheese in the photo is flavoured simply with salt and pepper.
5. This cheese is most popular with 1 tablespoon of pesto added in.

Story Behind this Recipe

I wanted to make nut cheese with home-made germinated brown rice rejuvelac.