Sharp Vegan Nut Cheese

• Produce

  • 1/2 clove Garlic

• Condiments

  • 2 1/2 tbsp Lemon juice
  • 1 tbsp Miso

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts, toasted
  • 3/4 cup Unroasted cashews

• Liquids

  • 1/2 cup Water

• Other

  • ¾ cup (100g unroasted, blanched almonds

Found on landsandflavors.com

Description

Ingredients

• ¾ cup (100g) unroasted, blanched almonds
• ¾ cup (100g) unroasted cashews
• 2 Tablespoons (20g) toasted pine nuts
• 2½ Tablespoons (36 ml) lemon juice
• 3 Tablespoons (45 ml) olive oil
• 2 Tablespoons (10g) nutritional yeast
• 1 Tablespoon (18g) miso
• ½ clove of garlic
• ¾ teaspoon sea salt
• ½ cup (125 ml) water

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. Youll never entirely remove all the lumps, but thats 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. 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 youd like. Store wrapped in plastic or in an airtight container in the refrigerator.