Joaquin Cheeze

“Oh the pulpi­ness of it all….. swiftly turned into delight­full raw almond cheese.
Take your pulp, throw it in a food proces­sor, add some :

• miso,
• lemon juice,
• cayenne (very lit­tle),
• water,
• a dash of nut­meg (key),
• some celtic sea salt,
• and a lit­tle onion.
• You can add a lit­tle lecithin for added creami­ness.

Blend into a sloppy goo, and make sure it tastes per­fect.
Then eat your fill.
After that, cover it with a cloth, put on top of fridge, and let sit out a day or two, it will slightly fer­ment and get a nice zing to it, which makes it taste even bet­ter and adds some qual­ity pro­bi­otics to your gut.

I used this recipe on my raw piz­zas, on top of avo­cado smeared on a sunflower/​buckwheat/​italian herb cracker. On top of it was olives, red bell slices, and some raw mari­nara sauce.”

View the recipe on rawan­dliv­ing.