Cultured Macadamia & Cashew Cheese w Fresh Herbs & Black Salt
This is a delicious cream cheese, and the great thing is, like with all nut cheeses, that you can tweak flavours exactly as you like. In this recipe, the dill and black salt are fantastic together. It's not complicated at all, but you do need to plan it a little bit. If you don't fancy the taste of black salt, then leave it out and replace with Himalyan rock salt.
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: cheese substitute
Prep time:
Total time:
You need
- 1 cup unsalted macadamia nuts
- 1 cup raw cashew nuts
- contents of 3 probiotic capsules
- ¾ cup filtered water
- 2 tbsp finely chopped fresh dill
- 8 leaves mint, chopped finely
- 1.5 cloves of garlic (rather small)
- ¾ tsp black salt
- 1 tbsp nutritional yeast
- dried dill and dukkah to roll onto the cheese (I used a sweetish dukkah with rose leaves), or use toasted sesame seeds with any spices you like
To do
- soak the nuts overnight
- rinse and put them in the blender with the probiotics and water
- run till completely smooth
- line a sieve with a double cheese cloth, scrape the mixture onto the cloth, fold cloth over the top
- place sieve on top of a bowl, and place a weight on top of the cheese as to press the fluids out. (I used first a flat lid, and put a pan with water on top)
- when time passes and leaking has stopped, increase weight
- let sit for 36 up to 48 hours
- then, put the cheese in a bowl and add all other ingredients, or any flavours you like
- line a mould or container or bowl with plastic, and press cheese in mould
- transfer to fridge for a day to set (overnight is easy)
- then roll through the dried herbs & dukkah
