Monday, November 30, 2015

FREE Taster for your Xmas Lunch Planning ~ Nut Cheese Taster


It's that time of the year! Festive season is here. It's time to get your swimmers out and embrace summer!

What happens to you over the festive season? Do you find your weekends jam packed with catching up with friends, Xmas parties, celebrations and even birthday parties to attend. 

One of my tips throughout the festive season is to get into a habit of making your own treats, dips, crisp breads and raw platters to take you your parties, so you can continue to eat healthy and FEEL amazing!

Check out my simple and easy to make raw vegan nut cheese. We made this on my recent Hunter Valley Retreat and all my guests where so impressed! We will also be educating my guests on the 1~ Day Retreat Xmas Raw Vegan Lunch on the 14th, however you can get your free Nut Cheese Taster here.

Let me know what you think!


  • 1 cup almonds, soaked, drained and skins removed
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic
  • pinch Himalayan Salt


 Soak almonds overnight in water.
The skins should pop 
off easily. Kids love doing this process. 

Or soak in boiling water for 10 minutes allow to cool.

Drain and pop off skins.

Place all ingredients in food processor. 

Process until smooth. 

5 minutes

Place nut mixture in nut-milk bag or colander lined with cheese cloth.

 Give a light squeeze and place in refrigerator over-night to set up.

 The cheese can be used at this point or if you want it more firm, place it in the dehydrator for 6+ hours (at 115 degrees) to form a rind.

Tips soaking  almonds.

Soaked almonds with skins removed.

Soak them in hot water, wait at least 10 minutes or until water is cooled, the skins should pop 
off easily. Kids love doing this process.

The almonds should be well blended and smooth.
The mixture in the nut-milk bag, before putting it in the refrigerator.

To book for the Mosman 1 Day Retreat

Take the thinking out of December Join the December Meal planning 

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