Raw, Vegan, Non-fermented Feta
I took inspiration from a few different raw, vegan cheeses, eliminated pro-biotics and a few other things, added a few of my own and here it is:
2 cups macademia nuts
2 cups cashews
Soak the nuts for 4 hours. For an even cleaner cheese, use all 4 cups of macadamia nuts, but the texture will be slightly less creamy, but still amazing.
Blend the soaked nuts in a high power blender with the following:
2 cups alkaline water
2 Tbsp organic onion powder
1 Tbsp sea salt
3 Tbsp organic savory
2 tsp. organic oregano
Put into a bowl and stir in 3 chopped scallions, 1/2 cup coconut flour, and house blend and salt/seasonings to taste. Spread onto a teflex dehydrator sheet about 1/2" thick and dry at 110 for 2-8 hours and then flip over and continue to dry for a few more hours. Alternatively bake at 250 for 1 hour, flip and bake another 15 minutes.
2 cups macademia nuts
2 cups cashews
Soak the nuts for 4 hours. For an even cleaner cheese, use all 4 cups of macadamia nuts, but the texture will be slightly less creamy, but still amazing.
Blend the soaked nuts in a high power blender with the following:
2 cups alkaline water
2 Tbsp organic onion powder
1 Tbsp sea salt
3 Tbsp organic savory
2 tsp. organic oregano
Put into a bowl and stir in 3 chopped scallions, 1/2 cup coconut flour, and house blend and salt/seasonings to taste. Spread onto a teflex dehydrator sheet about 1/2" thick and dry at 110 for 2-8 hours and then flip over and continue to dry for a few more hours. Alternatively bake at 250 for 1 hour, flip and bake another 15 minutes.