Think vegans miss out on all the yummy foods? Think again. Since giving up cheese a month ago, I've been dabbling in various homemade cheeses. Today, I made a delicious nut/date cheese to bring to a dinner party this evening. This version is a little on the sweet side, so I will pair it with a herb cracker to even out the sweetness of the cheese. With the basic cheese recipe, the possibilites are endless on creating varieties!
Tip: Since the recipe can be divided in 1/3's or smaller if you'd like, make the basic cheese base, divide, then add 3 different flavorings.
1/2C + 2 tbsp of raw cashews or macadamia
1/4C of nutritional yeast
1 tsp of onion powder and sea salt
1/2 tsp of garlic powder
1 3/4 C of unsweetened mylk ( I used a almond / coconut combo mylk)
1/2C of agar flakes
1/4 olive oil
2 tbsp of miso
1 tbsp of fresh lemon juice
3 tsp of white truffle oil (or vinegar)
*add whatever else you would like to flavor the cheese
I added Medjool dates and Walnuts today
Lightly oil 3-4 ramekins. I used 3 heart shaped non stick cake pans. I didn't have to oil
1. Finely grind nuts in a food processor. Add nutritional yeast, onion, garlic powder, and salt. Pulse 3 more times to blend in spices.
2. In a sauce pan combine: mylk, agar, and olive oil. Bring to a simmer on high heat. Reduce to low, cover, stir occasionally for approx. 10 mins.
3. Add the agar/mylk mix through the feed tube on the food processor and blend until smooth
4. Blend in miso, truffle oil, and lemon juice and any extra flavorings.
5. Add to ramekins, chill in refridgerator until firm (at least 5-6 hrs)
Pair with crackers and / or fruit and enjoy!
Diseases of the soul are more dangerous and more numerous than those of the body.