Monthly Intention

Monthly Intention
My Whole30 Committment

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Monthly Obsession
December's Monthly Intention


Vegan Macadamia and Cashew Cheese

Holy crap this is the mother load of everything amazingly awesome. One thing that I miss about being dairy free is cheese, and not just cheese in general but the fancy cheese board kind.

This is a TIME CONSUMING recipe, so give yourself a minimum of three days, no that's not a joke. This is an adaptation from one of Erin Ireland's recipes that can be found here.  Also, I LOVE all of her recipes and have been making quite a few of them, I will add some here to my blog. You should also follow her on instagram if you are vegan/ vegetarian and are weird and like to make your own cheese/ almond milk. She is always trying new amazing things. 

1 cup raw macadamia nuts 
1 1/2 cup raw cashews
6 tbs water 
1 vegan probiotic pill
3 to 5 cloves of garlic minced
2 tbsp nutritional yeast
Juice from 1/2 lemon
dash of pink himalayan salt
LOTS freshly ground black pepper

Soak the macadamia nuts and cashews overnight. Then, drain and rinse add to a powerful/high speed blender (I use a Vitamix) with the water, you should have a nice creamy consistency. Add in the probiotic (you will need to add the inside of the probiotic, if you cannot pull apart the pill, then dissolve in a bit of water and add in). Blend again. 

Next grab a cheese cloth, or a nut milk bag and place your mixture inside and squeeze it just a little to get out any extra moisture. Tie the bag at the top and suspend or place over a strainer and leave out at room temperature for at least one full day, I left mine for about 36 hours. 

After fermenting, your "cheese" will have a smell and a crust around it when you take it out of the bag. At this point you can add garlic, lemon juice and nutritional yeast. Stir well.

Place cheese on parchment paper and roll into log. Twist or tie the ends and place back in fridge for another 24hrs so it will keep its shape.

Ground A LOT of pepper and roll the cheese into pepper creating a pepper crust, adding more pepper to any areas that need it.

Serve as a spread......

I think I will try this again, next time I am going to use 1/2 c macadamia and 1 c cashew just so it doesn't make as much (the recipe above is great for party size but huge for a family dinner). Also I am going to add Kalamata olive juice instead of water then add some sun-dried tomatoes inside the cheese mixture as well as dried basil to the pepper coating. Yeah, I need to go to the grocery store IMMEDIATELY now. 

But seriously, this is a seriously good and EASY recipe. It just takes a lot of waiting time.   

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