Dr. Cow Raw Vegan Cheese

[Andrew Gubb]

Ever since I'd heard about these cheeses I've wanted to try them.

Me and some friends eventually decided to split the price between us, but then we found out that they only sent to USA.

So nothing happened until our American roomie went back home for a couple of weeks, and we got her to bring some back



This stuff is incredible. My friend Christian said it was the best 20$ he'd ever spent in his life.

For him, giving up cheese was the biggest difficulty in going vegan. He says that with this cheese, he could never be tempted to eat cow's milk cheese again

We got:

Cashew cream cheese
Plain cashew cheese
Macademia nut cheese
Cashew + dulse seaweed cheese
Cashew + blue green algae cheese
Cashew + kale cheese

My favourite was probably the blue green algae cheese, followed by the cream cheese. Least favourite was the macademia cheese, which was good but somehow didn't cross the boundary from being "macademia nuts and yoghurt bacteria" to being "macademia nut cheese". If that makes sense. It still had a bit of a nutty texture and the flavours didn't harmonise entirely. (That's just my culinary critique, let it not have too much importance).

The thing that makes these cheeses so special is that they're made like normal cheeses are. They take the nuts, and ferment them with acidophilus bacteria for 3 months (except for the cream cheese, which was fermented less). The result is something that genuinely, really, definitely tastes like cheese. It's not an imitation. It's not a good try. It's cheese

The only problem I can see with it is its price tag: 80$ per box of 6 cheeses, which comes to about 420g. That's 190$/KG

Christian is thinking of trying to reproduce this cheese and bring it to the Spanish market. I think it could save the lives of a lot of cows

Dr-Cow | Natural Living & Organic Foods Lovely Made

[aelle]

Originally Posted by Andrew Gubb

Christian is thinking of trying to reproduce this cheese and bring it to the Spanish market. I think it could save the lives of a lot of cows

Since the cheese is not available outside America, why not ask Dr Cow for the rights to develop their brand in Europe? I assume he'd have to pay a licencing fee, but would get all sorts of insights on how the product is manufactured, help with marketing, you'd capitalize on the existing brand image... Exciting possibilities!

[Andrew Gubb]

That IS a good idea

We will have to think this over.

The only thing I can see about this is that it'd be nice to be able to offer the cheese a bit cheaper. I don't know if the process of making the cheese really necessitates such high prices, but if it doesn't, I think it'd be cool to make it more accessible to more people. I think if we branded as Dr. Cow we wouldn't be able to decide what prices we put it at

[Mariana Trench]

Sounds fantastic! I've thought ever since I went vegan that someone should do the "nut cheese" thing and *actually ferment it*. I will have to try this sometime!!

[Andrew Gubb]

Originally Posted by mariana trench

sounds fantastic! I've thought ever since i went vegan that someone should do the "nut cheese" thing and *actually ferment it*. I will have to try this sometime!!

[Dimond]

I LOVE raw vegan cheese. It's pretty amazing. I make a couple of my own, that are more sauces or spreads. Haven't tried a hard cheese yet. Any time I've had raw food with cheese at a restaurant or had some shipped, it was all really good.

Andrew, have you ever tried making any? You could probably figure out your own to make for your friends and family. The recipes I use for the sauce/spreads are very simple and takes 5-10 min. Though many can be more complex, just depends on what you want..

[Andrew Gubb]

Originally Posted by Dimond

I LOVE raw vegan cheese. It's pretty amazing. I make a couple of my own, that are more sauces or spreads. Haven't tried a hard cheese yet. Any time I've had raw food with cheese at a restaurant or had some shipped, it was all really good.

Andrew, have you ever tried making any? You could probably figure out your own to make for your friends and family. The recipes I use for the sauce/spreads are very simple and takes 5-10 min. Though many can be more complex, just depends on what you want..

I haven't really, the closest thing I've done was adding ground almonds + nutritional yeast to a rice dish to make a very realistic version of risotto. Homemade lupin paté tastes like cheese too, and is great on toast

[supertom]

The link isn't working for me anymore.

[Andrew Gubb]

^odd... try typing in "dr-cow.com" into the browser.

[supertom]

Originally Posted by Andrew Gubb

^odd... try typing in "dr-cow.com" into the browser.

nope, it was working before.

The image has me salivating like pavlov's dogs.

[Dimond]

Here's the ones I've used:

Cheddar Cheese Sauce
1 sm Red Bell Pepper, chop or blend 1st
1 cup Cashews, soaked
2-4 Tbs Lemon or Lime juice
Cayenne or Jalapeno pepper
½ tsp Salt
Optional: Garlic or Onion
Blend. Chill to get thicker.
To make hard cheese, add Irish moss. Or you can dehydrate.

Cashew Cheese Spread (spicy cream cheese)
½ cup Cashews, soaked
1-2 Garlic cloves
¼ cup Lemon juice or ¼-½ tsp Apple Cider Vinegar
Dash Salt
¼ cup Water
Optional: Cayenne powder
Blend.

I like food spicy, so you can use less spices or different ones like chives or basil.

[Andrew Gubb]

Looks good Dimond!

supertom: that's wierd. Maybe it'll work again for you later (maybe now)? Could be a server down or something.

[ginkgo]

This is not cheese but a whole new industry. I guess it costs a lot to ferment it in relatively small quantities. There are some ricih vegans that can afford it. It costs almost $80 a pound.

It looks like they are out of business or the server has been down all day.

[Andrew Gubb]

I doubt they're out of business - they seem popular enough.

The site is up for me right now, what about you?