I’m a god.
A minor kitchen god, maybe, but seriously, I feel like Tom Hanks in that Castaway movie when he makes fire.
I made cheese out of nuts.
I know that “Nut Cheese” sounds unappealing, and my sister and her husband are cracking up right now (do I know you guys or what?), but it is SOOOO good! And it’s vegan and non-dairy and really it tastes like cheese! When you are someone who doesn’t eat cheese for whatever reason and you miss it A LOT, nut cheese that tastes this good is nothing short of a miracle.
Because it is baked, the consistency of this cheese is dry and it can be sliced. Hallelujah!
I got the recipe from MapleSpice.com and she got it from somewhere else and each of us has added her own twist. I didn’t have blanched almonds, so I used cashews and I was out of lemons, so I used lime. The evolution of a recipe. That link from MapleSpice has step-by-step pictures so head over there if you are unsure.
This recipe is super easy but requires an overnight soak and then an overnight draining. I am going to try it without the overnight draining. Just make sure you leave enough time and don't be put off by all that waiting time, it's worth it!
Ingredients
- 1 1/2 cups raw cashews (or blanched almonds)
- 1/4 cup lemon or lime juice
- 1/2 cup water
- 3 Tbsp olive oil
- 2 cloves garlic, roughly chopped
- 1 1/2 tsp salt (I had feedback from 2 readers that the cheese is too salty. I like it this way, but maybe use less if you are not a salt lover. It will become more salty after it bakes too).
Instructions
- Soak the nuts overnight in a bowl of water to cover.
- Drain the nuts and place in the blender with the remaining ingredients.
- Blend until smooth.
- Place mixture in cheesecloth and close up.
- Place cheesecloth in a strainer over a bowl.
- Place in refrigerator overnight.
- The next day, drain off any liquid (mine didn't have any so I'm not sure what that overnight draining was for?)
- Plop mixture out of cheesecloth into an oiled oven-proof bowl or dish.
- Bake in a pre-heated 180C oven for 40 minutes or until the cheese is firm and the top is beginning to crack, dry and turn golden.
- Serve warm or let cool and store in fridge.
- Here's a close up so you can see the consistency. It's like a dry feta.
This post is participating in Wellness Weekend at DietDessertnDogs.com
Yes cashew cheese is really good,have been making it for years. It becomes extra good with some added Brewer’s yeast.
Just now I noticed you baked it so it is now raw.Interesting,I must try it your way next time!
Yeah, I have made raw cheese spreads before but this is the first time I made it baked and was amazed at how much more like real cheese it becomes!
Thanks. Looks wonderful. Will try with the almonds I have. How does it taste after it’s cold?
It was still delicious cold. It’s already gone in less than 24 hours!
I am definitely going to try this one – thanks
Yes, I am cracking up. And yes, you do know me.
Nonetheless, the nut cheese does look like it tastes good. Gotta find a different name for it though.
C didn’t get it, hahaha. Congats on the new abode btw!
How wonderful for our dairy-free friends – I know someone that I want to gift with a batch of this. Thank you for sharing.
Your welcome Gretchen. Thanks for stopping by!
ive made this twice. Once with almonds and once with cashews. Both times we ate all up VERY quickly. On toast,pasta,salads. Do you think it would work if i added olives or herbs or sun dried tomatoes to the mixture ?
Yes, totally! Let me know what you create.
This sounds really tasty. I love cheese, but my body does not (I used to be able to tolerate cheese better). I will have to give it a try – my husband and I are both almond fans.