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!
- 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).
- 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