With so many nutritional benefits, Irish Moss today is considered a ‘Superfood’ in the Raw Food Diet. In the Raw Foods Kitchen, we use it is to thicken any vegan food or plant based raw vegan dessert. With the correct preparation it is a great natural stabilizer for Cashew Cheese, which helps it maintain form. This can make a marvelously yummy presentation during the Holidays with Rainbow Raw Crackers.
Here is the ‘easy recipe’. I think you will be pleased with the results!
Ingredients
- 1 ounce Irish Moss
- 1 cup raw cashews soaked over nite
- 2 tablespoons miso
- 2 tablespoons raw coconut oil
- 2 tablespoons red pepper flakes
- Pinch of mineral salt
- ½ to ¾ cup purified water
The night before you start, cut your Irish Moss up quite fine (I use a kitchen shears) and soak in purified water.
To begin, drain the Irish Moss. Rinse and add to your high powered blender with ½ cup water. Blend at high speed until the moss is a completely creamy white paste.
Drain the cashews and add to the mixture. Blend the nuts till they too are a complete paste. Add the miso (we like ‘South River’, with it’s red pepper paste, but feel free to experiment).
Add the raw coconut oil, mineral salt, and pepper flakes. Add a tiny bit more water if it is bogged down in the blender (key word is ‘tiny’, so that it remains thick.)
Using a china soup bowl as your mold, place your mixed nut cream in it, and place in the fridge for up to 4 hours before serving. The chill will make it firm.
Using a sharp knife, free the cheese from the bowl, and empty it onto a flat plate. Garnish around the plate with greens and crackers and serve.
Your guests that can no longer eat dairy will be thrilled. Your guests that still love dairy will be amazed that plant based cheese can be so tasty and heart healthy!!!
