How to make incredible raw vegan nut cheese

[@gfitz6001]

I’m impressed and touched that this articulate woman is motivated in her food choices by her compassion for animals.

[@ub52209]

G Fitz thank you so much for your kind comment.

[@ziggyziggy6860]

Plus, Meat and dairy also promotes heart diseases and cancer. Scientifically proven by plant doctors.

[@Catcapozzi]

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!

[@ub52209]

Thank you for your suggestion!

[@Catcapozzi]

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!

[@lyubkasimeonova7076]

Hi, if you don't pre-soak the cashews and wash them thoroughly, you don't get rid of the growth inhibitor (phyton , I think), which is present in most nuts and considered not being good for the digestion.

[@sunshineintoronto]

@@lyubkasimeonova7076 phytic acid :-)

[@Olhamo]

so, i would want to soak the cashews, then dry them, then powder....

[@Catcapozzi]

@@Olhamo nope, you don't need to soak before hand. :)

[@marlenebtagelman2451]

I would not strain it and see what hsppens

[@richarddavis6930]

I'm Richard davis I was born on 1948. Same way mimi had, and I love the vegan diet immensely, although, I'm deciding to return back to the raw option, which I know definitely is far rewarding as opposed to the latter, yes no more cooked food ever again. I remember back to the raw food and that was so magical. And I'm So grateful to being drawn back to The raw vegan diet, it's like getting another go at life again. I knew this alteration would come Along, a premonition like that, opens Up a lot of doors see you again stay cool.

[@marinacollins5220]

Our Dearest Mimi, You are the best teacher for us during all my 3 years staying on a raw food life style (and Family of mine) You are the best supporter, too...we like so much your creative ideas and videos, those you are sharing with every one!!!))) Really, I would like to join your club and get your book( or books!))) Also, we would like to share with you some our music that you'll enjoy at evening time with your family from my husband ( well recognized violin player from Bukovina, but we are here, in Virginia,more than 25 years) and still playing jazz, folk and classic improvisations.... I think, You are also fan of any improvisation)))) and we are so much appreciating You for this view on life projection in this fragile World...)))) Thank YOU, MIMI for being with us for those many years and helping many people to be HEALTHY!This is absolutely fabulous recipes of yours!, With respect, Marina and Dan Autumn Leaves - Blue Ridge Parkway Virginia - Dan Adams kzbin.info/www/bejne/gXfalHqwnreNiKs Fascination - Dan Adams Duo kzbin.info/www/bejne/h4LIqIKYr9hph7c Jealousy - Dan Adams kzbin.info/www/bejne/mZbbooJoipmdZpY Jean Marc Swing Le Hot Club de Big Lick kzbin.info/www/bejne/g6a3dZVrl5tgnas Amorada Dan Adams & Friends kzbin.info/www/bejne/rYGVl2qeprqii8k Le Hotclub de Biglick performs Dark Eyes kzbin.info/www/bejne/ZoHZppqCZdyMotk hotclub video kzbin.info/www/bejne/gmStdoR9erqefKM

[@adeeperlook5866]

Mimi Kirk is the queen of raw! What a fabulous video! I am so excited about making raw cheese! What a delight!

[@rdkuless]

Hello Mimi... I always use filtered water to soak the nuts in.. Chlorine will prevent the nuts/cheeze from fermenting. Thank you for this video.. You taught me that I need to let my cheeze sit longer to ferment. My mistake has been rushing the process. You are lovely.. Your friend. Robb PDX

[@SELFCAREGROWTHCLUB]

I’m so grateful for her videos!

[@jleetxgirl]

Thank you Mimi. You are such a beautiful person! Please keep on keeping on.

[@ub52209]

Thank you!

[@87rodolfo87]

I can feel the energy peak after she said the time waiting to get a taste of that cheese was about three weeks. Almost like watching Hannibal cooking in that tv show but without the bloody part. Boy you can tell she puts 'self control' standards to a next level. Subscribed.

[@Jabo__Jabo]

Thank you so much Mimi! I own your books, but I have found I MISS your weekly videos, and even feel I NEED your humanistic hands-on visual demonstrations. And, plus, I just love visiting you in your kitchen. Please don't forget us dear one. Please continue to make videos!! ❤❤❤❤ And thank you again, many times over.

[@ub52209]

Christine Garren welcome to my kitchen!

[@Taai02]

Woke up this morning to a Mimi video-made my day, THANKYOU Mimi!!!!! 😘

[@ub52209]

Yay!

[@lovelyprincess4333]

Mimi Kirk 0‘uñzu

[@rigmormunkvold7502]

I love, love your cooking videos. Have ordered two sets of all your books. One set from Amazon to give away and one set from you for signature . A treat to myself. Thank you

[@ub52209]

RIGMOR MUNKVOLD thank you for your kind words and all your support!

[@dastin7276]

I have only watched one of your videos (thus far): Thank You, your work is excellent.

[@Samrica21]

i made it, its starting to age today. cant wait to taste it in 2 weeks. thanks Mimi! Share more cheese recipes plz ❤

[@SAVETHEKIDS-bn5zo]

Mimi is awesome and looks amazing and youthful.... If you check her eyes you can see how wide and open they are not small closed with skin hanging over her eyes very bright and clear plus no sagging neck skin and if course no wrinkles outstsnding..... I will go raw this summer and never look back good for you Mimi thanks for the knowledge and videos they help so many people.....

[@CobraDove1111]

Joan Marie she is a beautiful soul inside and out... Beautiful because she cares about the animals

[@dashalauner8535]

are you blind.. ? she looks terrible

[@THEROOTMATTERS]

SOOOOOOOOOO LOOKING FORWARD TO MAKING YOUR ALMOND CHEESE RECIPE, MIMI. THANK YOU FOR YOUR DEDICATION

[@noukiblue7478]

Thank you Mimi, love from Montréal Canada... I just got introduced to your channel and I'm buying your books and gradually learning to go raw vegan!

[@ub52209]

Nouki Blue yay! Great news for your health!

[@bru1015]

Mimi, I made this cheese about a month ago and just started tasting it. It is so darn good, best I’ve tried so far. The only thing I’m disappointed with is it’s cheese spread consistency. I’m making more today and hopefully this time It will come out where I can shred it. 🤗

[@corinaluca7461]

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 💚 😊 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 😀😀

[@raw-vitalize5494]

Corina Luca so glad it turned out great!

[@bobthebuilder2778]

Hey Mimi just caught this video and wondered if you had a printable copy with the ingredients & instructions thanks....awesome looking vegan cheese...

[@michelestout9438]

Thank you for all the love you put into your videos ❣️

[@ub52209]

thanks for watching them Michele!

[@heatherjones5936]

Wow!! 🤩 Yum!! Thank you for sharing! Going to buy your books now! 🌱 🙏🏼

[@ub52209]

Thank you for your kindness Heather!

[@MackJn316]

That was awesome 😎 I’ve tried many different vege cheeses Most don’t really come close A few do But what you showed here, looks so authentic I bet i tastes fabulous! Thank you for sharing

[@paulanorton9404]

LOVE YOU MIMI!! XX have all of your books and in your group on facebook and have been INSPIRED for years thank you so much

[@ub52209]

Paula Norton thank you for watching!

[@richarddavis6930]

Fenagreek is nice especially when sprouted it helps you stay slim to a degree.

[@teagoldleaf4137]

Looks scrumptious, so glad to have found your channel. Thank you 🌿💗🌿

[@ub52209]

Enjoy! Thank you for watching!

[@teagoldleaf4137]

@@ub52209 😘

[@tinadiggs7456]

Ms. Mimi! Your skin is beautiful and glowing. Thanks for the presentation on vegan cheese.

[@ub52209]

Tina Diggs thank you!!

[@anisaredmond6860]

Question! Mimi I love your videos. I feel like I could geek out with you any day in the kitchen😃 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!??

[@ub52209]

Anisa Redmond I’ve never tried that method. Did you let it sit in the jar? I would try putting it in the refrigerator so it firms up or mix in the nutritional yeast and spices and then refrigerate.

[@V13-m2z]

Mimi, you are just a lovely soul!!! So glad I found you. 💓

[@ub52209]

Jan Thalis thank you for your kind comment and for watching my videos.

[@bellydancebydana9784]

Excellent video, thank you Mimi! ❤️❤️❤️

[@tanyalow4090]

So inspiring Mimi.... Thanks so much. You have probably saved my life.... Il keep u posted. You look amazing by the way... Gotta go make some cheese.... Namaste from New Zealand x

[@ub52209]

Tanya Low Thanks for watching and enjoy the cheese 🧀

[@michael61png]

difficult starting out or staying on Raw ...good to have help from someone with years of experience. tx

[@snowleopard7952]

Fermented tofu has been around in China a very long time. It may be the first vegan cheese, tastes like blue cheese. The texture is super creamy!

[@V13-m2z]

Thank you sweet Mimi, for another beautiful dish!!!! 💖

[@ub52209]

V 13 you’re welcome!

[@yogaunity4797]

I love your style!! You are so fun to watch and I will try this recipe soon!! You're an inspiration Mimi 🍎🍉🍑

[@pinupgalproject]

Mimi I love your recipes and books so much!! Your food is seriously the best! Please can you tell me, how long will the cheese keep in the fridge once it's ready? Much love xx

[@rkh7904]

Fabulous recipe Mini, I will make that for Xmas

[@BarboraSiaulyte]

I have been making almond cheese at my work, and we would not add anything, yet it would still ferment. I do not know much about it, so I would like to hear what You think

[@quicksilverjune2158]

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.

[@caliandra2007]

Mimi, I've always been scared of fermenting things. I don't want to get sick from doing something wrong. How can I get over this fear? Is it possible to mess up fermenting? Thanks, Chelsea.

[@marileechapin1704]

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

[@CobraDove1111]

Yum! Thank you so much and you look so great! You HAVE to taste your creations at the end, that is the best thing about recipe videos!

[@ub52209]

CobraDove thank you for your kind comment and for watching!

[@peeyasuaesam7151]

Hello Mimi .i m from Thailand i just see you and i like what you cooking coz i m take care my heathy too. Thank you for shared .i love that.

[@ub52209]

peeraya Aunachat thanks for watching!

[@aikaterinigeorgiadou9992]

Hello Mimi!! Thank you for your delicious recipes. İm from Greece and my English are not good. İ cant understand when can i buy your books. Could you please write it for me? Thank you very much!!

[@mamamia529]

This is another amazing video and I must second and cheer readers to the Raw Vitalize book club fb group! It is one of the best I've ever been a part of and beyond educational and inspiring!

[@ub52209]

sandy w thank you Sandy...it's great to have you part of the club

[@purseypurslane]

Where is the book club and how do we join?

[@Titunka]

Mimi Kirk what kind of nutritional yeast do you use? Nutritional yeast does not produce B12, so it is syntheticaly added to it.. any thoughts on it? Thank you!

[@ub52209]

grapegirl search on Facebook for Raw-Vitalize Book Club

[@joanmarie7631]

Wow

[@hipretty]

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

[@Tommymybaby]

I just made this and to the portion I'm eating now (the rest I put in the fridge) I added green tomato salsa and am having it on an almond tortilla. So yummy! Thanks for your video!

[@Tommymybaby]

Oh my goodness, this is so decadent and I'm having to remind myself that I don't have to feel guilty (for eating dairy)!

[@flexnetuser2268]

Thank you, this looks great. I love cashews but my understanding has always been that in order to remove the poisonous outer coating they have to be boiled. Is there some way you are getting them raw? It's so interesting that the most used nut in recipes in my beloved raw food world are from a food that isn't , to my knowledge, raw.

[@gigis1099]

Just saw this video...a little late answer..... The "raw" cashews in the store have been steamed to remove the poison.

[@binbinli2412]

Great recipe! Love it! Thanks a lot! I don't know if leaving the batter in a yogurt maker to ferment it makes any difference.

[@susandean8584]

Thank you for this beautiful video. I can’t wait to try this.

[@leahrose5425]

How long does it keep, after aging for two weeks and after being dehydrated?

[@detraporter913]

Excellent presentation, can't wait to try! Thanks

[@ub52209]

Detra Porter thank you!

[@detraporter913]

@@ub52209 your welcome! I made it, added some garlic powder and it was delicious! Next time I will fix a bigger batch. I can't wait to get your recipe book.

[@alexzander8286]

I have never thought of going vegan or being on a raw food diet but your food looks yummy,

[@ub52209]

❤️❤️

[@knightsofneeech]

Just found your channel. You are a very good teacher. I've liked your video. Can you tell me how to use rejuvilac instead of probiotic powder?

[@barbarawinters2657]

Hi. I’m planning on soaking my cashews overnight, but I don’t have a high speed blender; can I use a food processor and get similar results? I can’t wait to get started! Thanks, Mimi!

[@montytortorella2832]

Try using a stick blender in a straight sided small jar

[@KatieKamala]

Mimi this is the best cheese making video ever, I am buying your book, love you!

[@ub52209]

Katie Haley thank you! Enjoy, Love Mimi

[@stefenfelix8013]

You're such an inspiration Mimi.

[@ub52209]

Thank you!

[@kathleenswenning9915]

It looks delicious! Thank you very much !

[@natural_law_nutrition]

great receipt. Do i start with raw cashews as my base? Because most cashews you can buy in the store are heat treated

[@VIncentSunflowers]

I am so glad I subscribe to your channel! This is exciting recipe. Thank you, Mimi!

[@ub52209]

barrottceaver you're most welcome!

[@mizzkathryn7]

I just ordered 3 of your books love you and your cooking.

[@user-pj5ky9gv5p]

so happy to have found a great raw cheese recipe! Thank you Mimi :)

[@ub52209]

Sarah Ann Dwyer You're welcome!

[@snowleopard7952]

Can buy fermented tofu in glass jars at Asian markets🌿 Thank You for sharing your recipe.

[@yiquanawalkb4run26]

Wow Mimi, thank you so much, what an inspiration and motivation you are, may Allah bless you for all the goodness yourself and darling hubby so freely share for the benefit of us all wherever and whoever we are, I'm sharing these recipes with my elderly mother and father and my daughters and daughters in law, I hope we can hold classes in each other's homes, I'm dedicated to learning how to make these recipes, it's a new lease of life that so many of us have been enthusiastically waiting for, thanks and peace and good health to all who have arrived here xxxxxxx

[@ub52209]

Yiquana WalkB4run thank you and I wish the best of health to you and your family.

[@MaryC546]

Is there a written recipe of this online? Sounds Yummy! I just got a Vitamix and would like to try this

[@ub52209]

I have cheese recipes in nearly all my books with thexception of the Juicing book. Electronic versions of the books are available on Amazon.

[@MaryC546]

Thank you so much! 💗💖

[@victoriagoeringer]

What a lovely little kitchen

[@ub52209]

Tori Goeringer thank you!!

[@shelly5596]

Thank you for your tips and recipe. I'm very sensitive to chemicals and plastic wrap I so toxic! What's a less toxic option?

[@sebastianlujan8872]

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

[@craftlover9702]

Thank you so much for making this video!! I'm going to use the whey to put in some Kvass!!

[@whatdhillanwhat]

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

[@ub52209]

:)

[@anewme2025]

Thank you!! I cant wait to try this!

[@CelinePivetta-Normandin]

Thank you for your recipe. Say, which program did you use to write your recipe book? (Power Point, Word or other?) Did you pay yourself for publishing or did you send it to a publishing company? I have about 80 recipes (not raw) that I created for my daughter with multiple food allergies and I am hoping to also make it into a recipe book to help other families or allergy sufferers. I hope you don't mind sharing your publishing tips.

[@TheLeyaKa]

Such a great recipe Mimi, so well explained. I usually put it in dehydrator directly from fridge, will try your way to freeze and dehydrate. Aged cheeses makes such a difference in raw food diet, great for so many reasons. By the way, you look amazing as always, reminding me on sweet, skillful fairy in the kitchen. Thank you for sharing such great recipes and good vibes, you will always be my role model of great raw food life style.

[@ub52209]

Thank you for your kind comments Lejla. Let me know how it turns out for you.

[@Johndoe-qn9jr]

Hi Mimi How are you ? How can i learn more about raw vegan and what i do need to eat to get all the vitamins and proteins i need daily ? Thank You

[@crisk9045]

Thanks Mimi! Loved this video. You are awesome :)

[@ub52209]

Thank you!!

[@GOINGCRAZYINTHEKITCHEN]

Just found this channel. Happiness. ❤️

[@katiedid52]

We don’t use saran/plastic wrap in our house. What could we use instead? Would a airtight glass container work?

[@ranajrodger]

Brilliant very inspiring. I look forward to trying this

[@hiramyawicks1287]

Mimi, thank you for sharing. Could you please give us the recipe or give us sub titles as what goes into making the nut cheese as I am unable to follow you. thank you.

[@tkarlmann]

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.

[@lyubkasimeonova7076]

I usually don't put lemon juice, nor herbs/spices in the mixture for cultured nut cheese but beside the nutritional yeast and probiotic/yogurt starter I add some white miso. The living cultures like probiotics, miso etc, add acidity and tanginess that are enhanced with the maturing process. I use the spices, incl. sesame seeds, black seeds on the outside crust. This way I can enjoy the natural tangy and acidic taste and rich flavor of the body in a contrast to the spiced crust. I only use lemon in the fresh cheese if it is not cultured.

[@shrutigupta9559]

Can we use this cheese to cook too?

[@jojowallace5098]

So glad I found your vlog!

[@lindadinarzo1943]

Hi Mimi I do not have a dehydrator, what do I do to complete the cheese

[@beatricerexros5397]

Super-thank You ⚘💚⚘

[@alekxa90]

I'm salivating here. That looks delicious

[@rosannawickstrom1747]

thank you for the video I'm going to try this the thing is I do not have a dehydrator I usually soak my walnuts and dehydrate them in the oven with the oven light on only will that work for the cheese as well? I use walnuts because I'm allergic to all the other nuts

[@rosannawickstrom1747]

She did not answer my question 😢

[@topaz1231]

Hi, Mimi, hoping you can help me I've just started to make your cashew cheese,and wondering what you do afterwards,with the cheesecloth,should it be thrown away or can it be washed and reused,if so what is the best way to do this,thank you for your great videeo, looking forward to eating my cheese,as it tastes fantastic already.

[@ub52209]

susan bland wash them out with soapy water and you can reuse them many times.

[@jaynedonahue7441]

Have you made the cheese with the almond pulp from your soyabella in your other video when making the Almond milk you said that the pulp was creamy I have a vitamix however I just bought the soyabella milk maker its being delivered today I am excited to use it and i thought i would use th pulp for cheese, so I was wondering if I could skip the vitamix step??

[@evelyneself4938]

I have never aged my cheese......I am so starting this one today!

[@rebeccaalexander8327]

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! ✨💖✨

[@ub52209]

Rebecca Alexander if you break open the center of cheese you can see if it has little holes like a sponge or you can tell by the smell if it’s fermented. I hope yours turned out good!

[@rebeccaalexander8327]

Thanks Mimi! I’m going to try another batch and see which one works, having so much fun experimenting!✨💖✨

[@anniemitchell2436]

Love love lovely... enjoyed listening and watching. Gthanks

[@ub52209]

Thank you!

[@ckinstle56]

What probiotic did you use? Thank you!

[@abderrazak6122]

Thank you Mimi.

[@FayCreative]

Do you soak macadamia?

[@gloombla]

How long does the fermentation take? I once tried to make cashews yogurt and i put probiotics lactobasillus, then left the mix on the counter to do the magic but the next day it smelled and tasted revolting... what did i do wrong?

[@lizard1971]

You are the most awesome lady. It would be cool to hang with you, and talk about food! Thank you, for this informative video! ♥️ I need your book!!!

[@raw-vitalize5494]

Dizziemiss Lizzie yes, you do need my book😁 Thank you for your kind comment

[@christmasessentials5125]

Hey Mimi where are you? Hope you are well. Missing your videos. :) take care. Love this video. Awesome!!

[@ub52209]

Christmas Essentials busy doing retreats and writing another book. Hope to do another video soon!

[@BarboraSiaulyte]

Dear Mimi, I would like to ask can You use something instead of probiotics?

[@brigittebilodeau8579]

Thank you it looks really good , I just join your Facebook book club ! I will make this cheese.

[@KristinaLaQueen]

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

[@ub52209]

The Helpful Driver yes, richer flavor and firmer texture by aging it. It’s delicious without aging but amazing aged.