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Sharp Vegan Nut Cheese

  By Kris Giovanini  ,

February 18, 2016

Fried vegan cheese? You bet! We had a blast making variations of this delicious nut cheese.

Ingredients

¾ cup (100g) raw, blanched almonds

¾ cup (100g) raw cashews

2 T (20g) toasted pine nuts

2½ T (36 ml) lemon juice

3 T (45 ml) olive oil

2 T (10g) nutritional yeast

1 T (18g) miso

½ clove of garlic

¾ teaspoon sea salt

Directions

Soak the almonds and cashews together in water for 6 hours or overnight.

Preheat oven to 325°F (165°C).

Drain and put the almonds and cashews into a blender with the toasted pine nuts lemon juice, olive oil, nutritional yeast, miso, garlic, salt, and water.

Blend on high until the mixture becomes as smooth as possible. Depending on your blender, this may take a few minutes. Pause and scrape down the sides of the blender occasionally. If it is too thick and is not blending, add more water, 1 Tablespoon at a time, until the mixture blends properly.

When smooth and creamy, remove the mixture from the blender into a lightly oiled, oven-safe ramekin or dish. Smooth the top and bake for 30 minutes.

Remove from oven and cool for 15 minutes. The baked cheese will appear crumbly. Scoop it out onto a large plate and mash the whole thing with a large fork (similar to how you would mash a banana). You want to mash it until it is reasonably smooth and consistent. You'll never entirely remove all the lumps, but that's ok. Put the mashed cheese back into the dish, cover, and refrigerate for at least 2 hours.

After it has chilled, remove the cheese and divide it in half. If you are mixing anything into the cheese (like herbs, spices, etc.), do this now. You can now make 2 logs or 2 balls (or several smaller sized balls or logs). It should be easy to roll with your bare hands. If you find it difficult, lightly wet your hands with water before rolling. Coat the outsides with whatever you'd like. Store wrapped in plastic or in an airtight container in the refrigerator.

Recipe Notes:
This cheese can be easily rolled into different shapes and then coated with all sorts of ingredients. Nuts, seeds, herbs, spices, and dried fruits are all wonderful coatings for this yummy cheese. Alternatively, you can also stir these directly into the cheese. A few to try:
~herbed (parsley, dill, thyme) sharp cheese ball coated with toasted sesame and nigella seeds~
~plain sharp cheese log rolled in toasted pumpkin seeds and chopped dried cranberries~
Experiment with the ingredients you have on hand. Sunflower seeds are a very tasty addition. Chopped olives or pickled chiles folded into the cheese would bring interesting bursts of flavor. You can also form smaller medallions, toss them in bread crumbs, and pan-fry lightly. The cheese spreads easily and is great when served on toasted crostini or multigrain crackers.

This recipe from Lands & Flavors may be one of the best cheese recipes we've found! Put it on your "to-make" short-list and check out all of the great recipes at Lands & Flavors at http://landsandflavors.com/

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3 comments

  1. Doris Haynes says:

    Hi ,I am allergic to cashews. Can I use anything else?

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