GARDEN HERB CHEEZE

Today I show you how to make raw vegan cheeze. Raw cheezes go great with sliced veggies, salads or raw bread. Here is the recipe for a raw vegan version of brie-a soft, creamy cheeze infused with garden herbs as parsley, basil, garlic, spring onion and red bell pepper. I usually let it age in the fridge for 1-2 days before eating it and this garden herb cheeze is just delicious! Here is what you need.

GARDEN HERB CHEEZE

Makes one medium cheeze

1/2 cup brazil nuts, soaked overnight

1/2 cup cashews, soaked over night

1/4 red bell pepper, finely chopped

2 stacks of spring onion, finely chopped

1/4 cup parsley, chopped

1/4 cup basil, chopped

1 small clove of garlic
juice of 1/2 lemon 
1 pinch sea salt

1 pinch red chili powder

Pulse brazil nuts and cashews with sea salt, chili, lemon juice and garilc until cream cheese consistency. Fold in bell pepper, spring onion, parsley and basil. Spoon mixture into a small round form and let age in the fridge for 1-2 days.

Enjoy!

PS: I will post a recipe for stuffed tomatoes with garden herb cheeze crust tomorrow :)