I discovered seed cheese many years ago when I was looking for a substitute for dairy.
A friend told me how to make it and since then it
is one of my favorite ways to eat seeds and to eat cheese.
Not only does it taste incredible, but it also breaks down the seeds into a much more digestible form.
Because it is a cultured food, it provides beneficial flora needed for maintaining colon health.
The process of fermenting seed or nut based cheeses involves a culture starter or probiotic powder.
This ingredient helps to break down these plant proteins into more digestible food that contains healthy living micro-flora.
As you ferment your raw vegan cheese you will notice it increase in size as the cultures begin to populate and grow. This is a good sign, not a bad one.
Unlike dairy, which seems to clog me up, our seed cheese recipe seems to do the opposite and moves things through!
The seeds are soaked, rinsed and blended, then left to culture for 4-7 hours, depending on the room temperature.
It is important to use raw seeds and nuts when fermenting them. If they are roasted or heat processed in anyway you will not get the same result.
Many of you probably already know this, but I thought I would mention it just in case.
She discovered it through experimentation in the early 70's and began using it with her raw energy soups to add more protein and a cheesy flavor.
Some people use rejuvelac, like Wigmore did, to help ferment their seeds, but we use probiotic powder because its more convenient and works just as well.
We leave ours loosely covered on a counter top and let it to do it's fermentation thing for at least a few hours or even over night depending on the room temperature.
Our seed cheeze recipe is a great way to eat nuts and seeds, like pumpkin seeds (which I love) that are high in zinc.
Although we use sunflower seed and pumpkin seed, the cheese still turns out whitish in color.
Like I mentioned, you can always add nuts to your recipe. To make our homemade Cheez Its recipe I use a fermented cheddar nut cheese made out of almonds, macadamia and brazil nut.
On average, however, I usually prefer more seeds than nuts in my cheese recipes. I usually use about one fourth the amount of nuts to seeds. In other words, if you have 1 cup of seeds you would have 1/4 cup of nuts.
Almonds work particularly well in vegan seed/nut cheeses and are a body ecology approved food, along with pumkin and sunflower seeds. All three are more alkaline in nature if you have issues with candida.
The other option, and more simple one, is to use it as a soft ricotta like cheese that can be added as a topping on salads, soups or raw vegan pizza's.
There are many more options and varieties you can experiment with over time, once you get down the basics.
Try our seed cheese recipes yourself, they are easy to make and wonderful to eat!
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