How to Serve Raw Tree-Nut Cheeses

Raw Food Recipe: Raw Tree Nut Cheese

It’s now easier than ever to make your own nondairy raw nut cheese to satisfy that cheese craving. Whenever I make one of these cheeses, it’s usually gone within hours.

But rather than just eat it all on its own, there are some really nice additions to the cheese that can be served with it that make the most of the flavour and texture.

Some of these additions bring sweetness to the acidity of the cheese — a perfect balance. Others are there for texture.

In this video, I’ll show you what to plate with the cheese and, of course, how to make it look great, should you want to serve it to friends and family.

My home study course shows exactly how to make raw nut cheeses. See my website for details of the home study course.

Enjoy the video and be sure to leave me a comment, and retweet on Twitter or share on Facebook if you think your friends would like to see this too.

Raw Tree Nut Cheese 2


  1. Isabel Hood

    Dear Russell
    I have made the feta cheese recipe from your Cheese e-book which I bought several years ago and have only now started to use. It has been sitting in the fridge for three days and has not dried out at all to a normal feta consistency. It is fairly firm but quite soft, I certainly can’t cut it into cubes to put in a salad for instance. Do I simply need to leave it for longer?

    • Russell

      It sounds like a little too much water was retained in the process of making it, so it probably won’t firm up much more over time.

  2. joe

    Hi Russ,
    I have being trying to make raw cheese following your recipes and improvising a bit.

    Unfortunately I ended up with an almond cheese with a bitter taste.

    I have used almonds without skin and kefir instead of rejuvelac. I can tell you that before the fermentation the taste was good but it changed just after 12 hours.

    Do you know what could be the problem?

    P.S. I had the same experience with sunflower seeds but I have used just lemon as probiotic.


    • Russell

      I’ve heard that some almonds taste bitter because of amygdalin (B17). I can only think it’s maybe stronger in some variety of almonds than others.

      Sunflower seeds are really bitter when using for cheese, so you need to use a sweet liquid such as coconut water instead of water.

      • joe

        Thank you.

        I was not expecting this from the sunflower seeds. I will try.

        I noticed that if after fermentation I would add some apple vinegar the bitter disappear.

        Have you ever noticed that?

        • Russell

          Acid will cut bitterness a little, yes. Sweetness also does that, but you have to be careful not to add too much and make a savoury dish sweet.

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