Ingredients
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100g almonds
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80g macadamia nuts
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1 50-billion probiotic capsule
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5 tbsp filtered water
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1 tbsp nutritional yeast
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2 tbsp chopped dill
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2 tbsp crushed pistachios
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1 tbsp ground black pepper
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1/2 tsp smoked
Directions
If you’re still a bit skeptical about nut cheese, you have to culture them. When you let your “cheese” ferment, you’ll get that tangy, salty cheese-like taste. We love to make a huge batch of nut cheese to divide into parts and, then, add in whatever flavor we feel like. This time, we went with nutritional yeast and smoked paprika for the first one and nutritional yeast, dill, black pepper and pistachios for the other one. Turmeric, roasted garlic and harissa are all great options as well.
Ingredients
| 100g almonds | |
| 80g macadamia nuts | |
| 1 50-billion probiotic capsule | |
| 5 tbsp filtered water | |
| 1 tbsp nutritional yeast | |
| 2 tbsp chopped dill | |
| 2 tbsp crushed pistachios | |
| 1 tbsp ground black pepper | |
| 1/2 tsp smoked |
Steps
|
1
|
Soak almonds and macadamia nuts overnight. |
|
2
|
Drain and rinse nuts and remove skin from almonds. |
|
3
|
Place nuts into the jug of the blender and blend them with water on high speed until you get a cream. |
|
4
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Stir in the probiotic capsule with a wooden spoon and wrap into a cheesecloth. |
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5
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Allow to ferment into a warm spot, placing the cheesecloth over a bowl to release some excess moisture, for 24 hours. |
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6
|
After this time, mix the fermented cheese with salt and nutritional yeast and divide in two. |
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7
|
Add smoked paprika in one of the two part, place it in a cheese mold and allow to “age” at room temperature for 6 more hours. |
|
8
|
With the second part of the “cheese” form a log on a piece of parchment paper and place in the fridge, covered, overnight, then roll it in dill, pepper and pistachios. |
|
9
|
Store cheese into the fridge before serving. |
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