As a vegan, giving up cheese was one of the more difficult foods to stay away from. I’m European, so stinky cheese is what I grew up on and knew. Until, I found the wonderful world of nut cheese. Yes, nut cheese. I said it. And it is damn delicious. I’ve had cashew, almond, pistachio and pecan varieties. But these nut cheeses can be really expensive to buy at the local store and typically only contain one or two servings, at most. So, I did a little research and tried some recipes, and here we are…. making homemade nut cheese. Never thought I would be saying that.
- almond ricotta: 1 bag peeled almonds (or whatever nut), soaked in water overnight- just enough water to cover almonds, and later blended in food processor with 1 tsp salt, juice of 1/2 lemon, dash of apple cider vinegar
- 1 tsp dried rosemary
- 1/8 cup fresh chives
- 1/2 cup grapeseed oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tbsp nutritional yeast
Side note: Experiment with other nuts like cashews, pistachios, pecans, or walnuts. As well as different herbs such as: sage, thyme, oregano, basil, etc.
Baked cheese directions: Combine all of the ingredients in a mixing bowl. Preheat the oven to 350°F. Spray a baking dish with non-stick agent, I like the organic coconut oil or grapeseed oil spray. Pour the nut cheese mixture into the baking dish and press the top with a spoon to spread evenly and release any air pockets. Bake for 45 minutes, and remove from oven. Let cool and refrigerate for 30 minutes before serving. Although this is not real cheese, and does not contain any dairy ingredients, this creation is perishable and should be refrigerated when not consumed. Serve this with crackers and a smidge of jam for a gourmet feel.