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I love all of the raw cheese recipes that I have made so far but I think that this one is my favorite. But then, I crave all things caraway and dill. Why? Because they are a perfect duet that harmonize together beautifully. Speaking of harmonizing… I can’t, but that doesn’t mean that I don’t try. :) Bob and I love to sing. He, on the other hand CAN sing and down-right amazing if I may say so myself. I can honestly say that he sings to me nearly everyday, and brings me the greatest peace. When I am stressed, Bob sings to me and it instantly starts to lower my cortisol levels. So much better than any supplement on the market. hehe
One thing that I don’t do well with is doctors. When I walk into their office or into the hospital I immediately start to get queazy. Bob just holds my hand and starts to hum. He accompanies me to every appointment, I don’t care what they are going to do with me, he is right there beside me. He even fights to get into procedures where others normally are not allowed. For as soon as the needles come out, knees buckle, tummy turns, mouth waters, I get light-headed, the whole nine-yards. Bob is the same BUT he is a trooper. He holds my hand through shots, blood draws, etc, but that’s not all… he sings. He keeps my eyes focused on his, caresses my hand and sings the most beautiful and romantic songs to me. I can’t tell you how many job offers he has gotten out of this. :) I am very blessed to have such an amazing husband.
I am not sure why I got off on all that. I hope that you don’t mind me sharing. One minute we are talking cheese, the next minute we are in doctors offices being poked and sung too. My poor wondering brain. lol
In this recipe, I used cashews as my base. If you are not able to eat cashews, you can use sunflower seeds in place of them. It will affect the flavor a tad but it will still be quite good. To create the structure of this cheese I used agar which is not a raw product but it does have a lot of great health attributes to it, so we are ok with having some every now and then. I don’t recommend using anything as a replacement for agar, for it has very unique properties that gives us the firm texture.
Nutritional yeast is also a big player in these cheese recipes. It is what gives it that “cheesy” flavor. I am doing some testing with another product to see if it can be a replacement, but until I work that out, I don’t have a substitution for this ingredient either. The cracker that you see in the post here can be found here.
Be creative in the molds that you use. Here I used a lab beaker to get a cylinder shape.
I didn’t use any oils or anything to prep the glass container. The cheese popped
out after a few light taps on the towel.