I have been totally addicted to nut cheese lately. I personally find it’s the healthiest dairy free cheese alternative plus it taste incredible delicious too! Unfortunately only some health food stores will sell it and normally it’s also very expensive. So I finally decided to take the leap and start making my own. I am so pleased with the final results, the consistency is creamy and slightly firm at the same time, and the nutty coating adds a lovely crunch.
Sundried Tomato & Paprika Cashew Cheese platter
I love adding sundried tomatoes and smoked paprika as they go so well with the basil flavour creating a delicious Mediterranean style nut cheese.
I love serving the cashew cheese with lots of raw and grilled vegetables, flaxseed crackers and sauerkraut.
- For cheese ball
- 75g raw cashews soaked for 8 hours or overnight
- 80ml water
- 1/2 tsp miso paste
- The powder from 1 probiotic capsule
- 1 tbsp nutritional yeast
- 1 garlic clove
- 2 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 1 tsp smoked paprika
- 3-4 sundried tomatoes finely chopped (make sure you squeeze out all the excess oil)
- A small handful of fresh basil leaves
- To coat the cheese ball
- 50g pistachios and pumpkin seeds mix
Drain and rinse the soaked cashews. In a food processor combine cashews, water, miso paste, probiotic powder, lemon juice, nutritional yeast, garlic, sea salt, and pepper until smooth. This might require some times but be patient the mixture will get smooth eventually. Just stop the food processor every now and then, scrape the side and blitz again.
Once the mixture is smooth, add in smoked paprika, basil leaves and sundried tomatoes and through the feeding tube at the top while the machine is running and continue to blitz until everything is mixed well together.
Empty the mixture into a cheesecloth. Make sure the cheesecloth is big enough to cover the entire cheese ball and have some excess at the top. Tie the excess ends at the top into a knot and tie it around a wooden spoon or something that can suspend the cheese ball in a large mixing bowl so that it doesn’t touch the bottom of the bowl.
Cover the bowl with a tea towel and leave it in a warm place for 16 hours. I put mine on top of my fridge. After 16 hours transfer the bowl with the cheese into the fridge. I left it there for 24 hours but the longer you leave it the harder it will become and the more “cheesy” flavour will intensify. Gently remove the cheese from the cloth and with your fingers shape it even more into a round ball.
Roughly chop the pistachios and the pumpkin seeds. Gently roll the ball into the seeds and nut mixture until is completely coated. Serve with veggies and crackers of your choice and enjoy!
Store the cheese in an airtight container in the fridge for 1-2 weeks.