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From starter to dessert you don’t have to reach for a wok or turn on the oven, you can make great food just from raw ingredients

White Cheddar cashew cheese

By Vegan Recipe Club (

Makes about 400g (14oz) | Prep 15 mins plus soaking and fermenting | Cook none | Calories 612 (per 100g)

225g (8oz) raw cashew pieces or whole cashews filtered or bottled spring water (chlorinated tap water can impede the fermentation process)

8 tbsp mild coconut oil, such as Biona Cuisine

4 tbsp nutritional yeast flakes

2 tbsp pale miso or 1 tbsp light red-brown variety

1 tsp onion powder

1 tsp English mustard

¼-½ tsp salt (start with the smaller amount)

4 tbsp liquid from a jar of raw (unpasteurised) sauerkraut or homemade rejuvelac

1 Cover the cashews with water and soak in the refrigerator for 8 hours or overnight.

2 Drain and rinse, discarding the soaking water and add the cashews to a food processor.

3 Remove the lid from the jar of coconut oil and place in the microwave for 30 seconds to 1 minute. You want to soften the oil enough to spoon it out. Alternatively, place a metal spoon in the jar then put that in a pan of hot water and let it sit until it has softened sufficiently.

4 Measure the oil into the food processor. Add the yeast flakes, miso, onion powder, mustard and salt to the blender. Blend for several minutes, stopping the machine and scraping down the side after each blast. Do this until the mixture is creamy smooth. If it remains lumpy, remove half of the mixture and blend each half until smooth.

5 Once your mixture is smooth, add the sauerkraut liquid or rejuvelac. Blend quickly – don’t over-blend, as overheating can destroy the culture.

6 Make sure the mixture is completely mixed in and creamy. Transfer it into a clean glass or ceramic bowl and cover with a cloth. Place it somewhere reasonably warm, such as an airing cupboard, and let it culture. This stage takes 48-72 hours (2-3 days). Test after 48 hours. The mixture should develop an airy texture, this is a normal part of the fermentation process. If it’s not tangy or airy enough, leave for the remaining 24 hours.

7 Once it has cultured, line a mould with two layers of clingfilm – make sure it overlaps in such a way that it leaves no gaps.

8 Stir the cheese mixture well, then place it into the mould and press down firmly with the back of a wooden spoon or spatula. Cover with the loose clingfilm and place in the fridge for 72 hours to firm and ripen.

9 To serve, use the clingfilm to lift out the cheese. Remove it from the clingfilm. Keep it stored in the fridge, wrapped tightly in a sealable plastic bag or box with a lid. It ripens in flavour and becomes more crumbly over time. If it develops mould or is too damp, just scrape these parts offand wrap the cheese in paper towel before placing it back in the container.

Oriental bean salad with sweet chilli and lime dressing

By Vegan Recipe Club (

Serves 2-4 | Prep 15 mins | Cook 3 mins | Calories 200 (per serving)

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Jul-18
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About Vegan Food & Living Magazine

Are you interested in trying out the Raw Food diet? Join us in the July issue of Vegan Food & Living where we show you how to make everything from delicious summer vegetable rolls to moreish raw cheesecakes and noodle bowls. Plus we discover the ins and outs of how to go raw. Also this issue, we explore the magical ingredient aquafaba, whip up an Indian feast and create some fun summer street food. Looking to go on a luxury break? We travel the world to find the best vegan hotels. We also share top tips for festival goers, concoct some medicinal teas and reveal how ethical your vegan diet really is. This issue also comes with a free Vegan Junk Food mini mag, packed with 23 tempting recipes and a how-to guide to making your own seitan. Download the issue today!