The poor man’s version of raw cheese is super-easy. And fast to make. And best of all, it’s completely lactose-free.
- 2 cups ground cashews (do it in your coffee grinder)
- Juice from 1 1/2 lemons
- Add a few drops of filtered water for a more melted consistency
- A dash of celtic sea salt
- Flavour with tarragon (or whatever spice appeals to you)
Mix in a bowl and chill
Good for 2 days
The “traditional” version of raw cheese is a little more involved. It tastes better, and it’s a powerful probiotic. It contains rejuvalc, which has been use in a cancer treatment very successfully. Also, and this is strange fact, it can turn grey hair back to its natural colour if taken regularly enough.
You can’t buy rejuvelac. You have to make it. Because rejuvalac is a living culture, it tastes more like cheese – in fact, it tastes far better than any so-called “real” cheese you’ve ever experience.
At my cooking class at Panacea, I go into depth on how to make Rejuvalac, and how to use it in other dishes and beverages.
Not only will I show you how to make raw cheese out of Rejuvelac, I’ll demonstrate a recipe for raw bread out the dehydrator. This is just a taste of what’s on offer October 22 at Panacea. Come hungry!
Book online now or RSVP 416-570-71111
Sultry Tex-mex Cooking Class at Panacea
Friday October 22, 7:30 pm
2388 St. Clair Ave. West
(2 blocks east of Runnymede)