Thursday, May 23, 2013

Nut Cheeze {Semi-Soft}

How many times have you heard I could never go vegan- I'd die without cheese! Well I can assure you you won't. There are so many vegan substitutes (although not the healthiest option) and nut cheeze recipes like this one that you can still enjoy.
This raw nut based cheese has more flavour than the original. My husband used to love a cracked black pepper cheddar and I used to enjoy soft cheeses so I decided to hit the kitchen to recreate the yumminess. It definitely got the thumbs up- actually it barely escaped for the photo before it was attacked and devoured.
It has the texture of ripe brie- soft and spreadable but holds its form well. If you desire a firmer cheeze dehydrate/bake at a low temperature or if you're looking for a cheeze spread simply add some non-dairy milk or water until you reach your desired consistency. If you do, let me know how it goes!

This rich creamy cheeze is full of flavour with a zing from the pepper and lemon without being overwhelming. It's perfect in sandwiches, with veggies, as an ingredient in sauces/dips or straight off the knife with crackers!

Nut Cheeze {Semi-Soft}
Makes 1 cup
1/2 cup raw cashew nuts
1/2 cup raw walnuts
1 cup nutritional yeast
1 tsp dried basil
1/4 tsp salt
100ml lemon juice (approx. 2 lemons)
1/4 tsp aesofatida (Indian spice similar to garlic/onion)
1 tsp Fresh cracked black pepper
  • Soak nuts overnight
  • Blend all ingredients until smooth
  • Line mould/bowl and press into the corners
  • Turn out and enjoy!
  • Keeps well in the fridge for a week
I hope you give this one a go- don't let the vegan label overwhelm you, you can still enjoy some delicious cheezes!
Submitted to Healthy Vegan Fridays:
and Raw Food Thursdays:

Love and Smiles,







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