Raw food recipe

Hard cheeze

This has a real proper cheesy taste and texture. Everyone loves it.

Makes one big tub of cheeze.

Keeps for two weeks when refrigerated in a sealed container.

300g raw cashew nuts
100g coconut butter
1 capsule Blue Manna
50g white miso
1/4 teaspoon Himalayan pink salt

Gently melt the coconut butter over a very low flame. Add all the ingredients to a high-speed blender and blend to a very smooth cream. Pour into a mould and refrigerate until hard. Once hard, you can slice and grate it like dairy cheese.

Bliss U

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