How to make incredible raw vegan nut cheese

How to make incredible raw vegan nut cheese

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Comments (38)

  • A Rose Reply

    Know youyyy

    July 27, 2019 at 10:06 pm
  • Francisca Rigaud Reply

    Hi, want to sub to my channel?

    July 27, 2019 at 10:06 pm
  • Indira Alkabra Reply

    πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜…πŸ˜…πŸ˜…πŸ˜†πŸ˜†πŸ˜†πŸ˜†πŸ˜†πŸ˜†πŸ˜†

    July 27, 2019 at 10:06 pm
  • Maria E Reply

    I LOVE YOU MIMI!!!!!❀️

    July 27, 2019 at 10:06 pm
  • Letitica Silas Reply

    I bought thi

    July 27, 2019 at 10:06 pm
  • Rebecca Alexander Reply

    Thank you Mimi for such an informative video, I’m on the first part and in about 3hrs it will be the 24 hr mark. It smells ferment now, how can you tell it might need more time? I can wait to taste it in 3weeks after aging. It’s so exciting! βœ¨πŸ’–βœ¨

    July 27, 2019 at 10:06 pm
  • Sheran Felicien Reply

    Am from st Lucia how do I get your books

    July 27, 2019 at 10:06 pm
  • veganandspices Reply

    What came first the chicken or the egg (the vegan philosophical debate about cows releasing milk as a natural process not harmful at all) but anyways, I do agree that dairy cheese is not good.

    July 27, 2019 at 10:06 pm
  • The Helpful Driver Reply

    So what does aging the cheese do? Does it give the cheese a richer flavor?

    July 27, 2019 at 10:06 pm
  • Detra Porter Reply

    Excellent presentation, can't wait to try! Thanks

    July 27, 2019 at 10:06 pm
  • Melody Davies Reply

    So, Mimi, I added ALL the ingredients at the same time. Does it make any difference that I didn't add the probiotic FIRST? Is it okay that the lemon juice was added at the same time? Hoping it will still ferment.

    July 27, 2019 at 10:06 pm
  • Lawrence lawrence Reply

    I am happy that I came across your video by accident. I will be buying your books, thank you for sharing your knowledge.

    July 27, 2019 at 10:06 pm
  • Divine Miss B Reply

    Why do you take it out of the fridge and then put it in the freezer for 24 hours? Or did misunderstand you Mimi?

    July 27, 2019 at 10:06 pm
  • Divine Miss B Reply

    Just requested membership to Raw – Vitalize over on FB! πŸ™ŒπŸ»πŸ‘πŸ»πŸŒˆπŸ’›β˜€οΈ

    July 27, 2019 at 10:06 pm
  • Maria E Reply

    I LOVE YOU MIMI!!!!!! ❀️❀️❀️

    July 27, 2019 at 10:06 pm
  • Marilee Chapin Reply

    I'm making this as I'm watching… can't wait to try it! Thank you so much for such simple instructions!

    July 27, 2019 at 10:06 pm
  • Anisa Redmond Reply

    Question! Mimi I love your videos. I feel like I could geek out with you any day in the kitchenπŸ˜ƒ
    I’m making my first vegan cashew ferment and it smells like bread yeast. Is that normal. I’m not a stranger to fermenting but not a pro either. I soaked for 2 days, put live miso in the blender with cashews then let sit in jar a day then added probiotics then let sit a day and half. It’s growing and has airy texture and smells like bread yeast. No mold. What’s next!??

    July 27, 2019 at 10:06 pm
  • sebastian Lujan Reply

    wonderfully fun to watch and even more fun to make!!!!!

    July 27, 2019 at 10:06 pm
  • Jonathan Farias Reply

    Great product but the video is sooooo looong

    July 27, 2019 at 10:06 pm
  • Zed Nevada Reply

    she seems very lovely and good cheese, but what i dont get is why does she put it in the freezer 24 hours after 3 weeks before dehyrating?

    July 27, 2019 at 10:06 pm
  • rashid felaifel Reply

    I'm amal .. i'm from Bahrain Kingdom .. I'm watching ..
    I will make this cheese , and I have natural yeast, but I don't have propiotic , it is doesn't matter??
    Please let me get your answer
    Thanks for yoy

    July 27, 2019 at 10:06 pm
  • gxbz gxbz Reply

    Watching from Oman πŸ‡΄πŸ‡² ! Regards

    July 27, 2019 at 10:06 pm
  • hipretty Reply

    Hi Miss Mimi..thank you for this lovely recipe! Happy Holidays! 😘

    July 27, 2019 at 10:06 pm
  • Michele Michael* Reply

    I don't understand. What is the point of freezing the cheese?

    July 27, 2019 at 10:06 pm
  • Lisa Mulligan Reply

    your adorable lol

    July 27, 2019 at 10:06 pm
  • sammimitsu Reply

    Looks delicious! Can't believe it's raw.

    July 27, 2019 at 10:06 pm
  • It'snotaboutme Reply

    Just found your channel and so glad I did. You are delightful and I love your kitchen, especially the floor. Can't wait to try this cheese recipe. Do it Ms.Mimi!

    July 27, 2019 at 10:06 pm
  • tkarlmann Reply

    You didn't say what you put on top of the final cheese. Was there something else you put on the outside of the cheese? Please advise.

    July 27, 2019 at 10:06 pm
  • Jaylene McKnight Reply

    I did not hear how long to ferment at stage 1

    July 27, 2019 at 10:06 pm
  • chefboyardhillan Reply

    Wow. Just beautiful. Can’t wait to make this soon.

    July 27, 2019 at 10:06 pm
  • Terry LionHeart Reply

    Thank you

    July 27, 2019 at 10:06 pm
  • CCmango Reply

    I made this recipe and it's phenomenal. Only tips: I ground the cashews dry into a powder first along with the probiotic powder, and then gradually added water. It turned into a dough-like mass with a super-smooth consistency that didn't emit any water when left overnight in the cheesecloth. I also split the dough into two batches knowing I couldn't be patient–I enjoyed one batch that lasted me til the other had fully sat for the two weeks as recommended. Sure enough, the cheese got stronger and more pungent as time went on. The "aged" dehydrated-then-frozen batch like Mimi makes above is heavenly. One of the best-tasting raw treats I've ever made, easily. I used rosemary in mine and it's amazing how the herb's delightful flavor just infused into the rest of the cheese. Great dish!

    July 27, 2019 at 10:06 pm
  • Annie Mitchell Reply

    Love love lovely… enjoyed listening and watching. Gthanks

    July 27, 2019 at 10:06 pm
  • CCmango Reply

    Wanted to vouch for this cheese recipe: I tried it and it's delicious! I did one thing different–since the goal in the first step was to get it smooth with as little water as possible, I blended dry cashews into a powder with the probiotics. By adding water incrementally I was able to get it into an icing-like texture, which made for easier, less messy prep than Mimi's. Straining wasn't necessary either. Great recipe all around, really grateful to have found it!

    July 27, 2019 at 10:06 pm
  • Rana Rodger Reply

    Brilliant very inspiring. I look forward to trying this

    July 27, 2019 at 10:06 pm
  • Corina Luca Reply

    Just tried this recipe and my cheese came out great. I had some after I added the spicies. Soo delicious 😊 Thank you Mimi for this great recipe πŸ’š 😊 The rest went in the fridge. I took your advice and put it on the back of the fridge to forget about it for 2 – 3 weeks πŸ˜€πŸ˜€

    July 27, 2019 at 10:06 pm
  • Therese Harmsworth Reply

    Your awesome πŸ‘πŸ»πŸ‘πŸ» Just discovered you and love your channelπŸ™‚

    July 27, 2019 at 10:06 pm

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