Transitioning to a raw food diet can be difficult, especially when you find yourself with cravings of former comfort foods, like cheese and milk and ice-cream. Fortunately, there are hundreds of raw food vegan recipes to satiate your dairy-desires that are simple and delicious. They encourage amazing nutrition, taste fantastic, and are super easy to make.
Dairy-Free Raw Cheese
Raw “cheese” can add delicious flavor and texture to your raw food vegan recipes. Most recipes require very few ingredients and utilize nuts and seeds as their base. Nuts such as almonds, cashews, and macadamia nuts have fantastic nutritional value! Almonds for example can help lower your LDL-cholesterol and reduce your risk of heart disease. They are rich in Manganese and Potassium, which is an important electrolyte involved in nerve transmission.
Raw cheese recipes can vary in complexity depending on what type of cheese you want to emulate. You will need some form of food processor or blender capable of mixing various nut bases while certain recipes may use a dehydrator to create “cheese” slices that can top sandwiches or raw burgers.
Dairy-Free Raw “Milk”
Raw “milks” are incredibly simple to make and can be used in numerous raw food vegan recipes. Milks can be used on raw cereals, in raw breakfast smoothies, or raw salad dressings. Various spices or sweeteners such as cinnamon or honey can also be added to raw milk depending on your personal preference.
Only two tools are needed to make raw “milk:” A blender and strainer. You can use a nut-milk bag or simply double layer cheesecloth to attain the same result. Raw “milks” commonly use a nut base such as almonds, Brazil nuts, or Hazelnuts, but may also be made of a variety of seeds including pumpkin seeds or hemp seed. Hemp is a great choice as it is high in protein and contains all nine of the essential amino acids. Each nut and seed will contribute its own unique flavor to your milk, so experiment and find which you prefer!
How to Make Raw Nut “Milk”
All raw food vegan recipes for nut milk will begin with soaking. Soak the nuts or seeds of choice for 6-8 hours or overnight. The next morning, drain the soaking water and combine soaked nuts in a blender (or Vitamix) with just enough water to cover them. Blend the mixture until it is a very smooth, uniform mixture and there are no longer chunks of the nuts or seeds visible. Arrange your nut milk bag or cheesecloth over a bowl and carefully pour the mixture through the strainer. Carefully strain your milk until nut pulp is all that remains in your strainer. The “milk” will keep for two to three days in your refrigerator while the pulp can be discarded or dehydrated into flour.