Cultured Macadamia & Cashew Cheese w Fresh Herbs & Black Salt

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:
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
  1. soak the nuts overnight
  2. rinse and put them in the blender with the probiotics and water
  3. run till completely smooth
  4. line a sieve with a double cheese cloth, scrape the mixture onto the cloth, fold cloth over the top
  5. 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)
  6. when time passes and leaking has stopped, increase weight
  7. let sit for 36 up to 48 hours
  8. then, put the cheese in a bowl and add all other ingredients, or any flavours you like
  9. line a mould or container or bowl with plastic, and press cheese in mould
  10. transfer to fridge for a day to set (overnight is easy)
  11. then roll through the dried herbs & dukkah

 

Sweet Citrus & Curry Macadamia Bites

Sweet Citrus & Curry Macadamia Bites
Hubbie loves to have a few of these if he doesn't have time to make breakfast before work. I love them the rest of the day 🙂
Prepared by:
Cuisine: vegan
Recipe type: snack
Cook/wait time: 
Total time: 
You need
  • ¾ cup of ground raw macadamia nuts (grind them in the coffee grinder to a thick paste)
  • zest of 1 lime
  • zest of 1 lemon
  • 2 tsp curry powder (hot if you like it)
  • ½ tbsp of raw agave nectar
  • pinch of Himalayan rock salt
To do
  1. I actually grind the macadamias in the coffee grinder, because of the small amount, but you can make it in any processor or blender.
  2. don't grind the nuts into a nut butter, it will be useless then (well, for balls), you want the paste to be thick like a thick dough
  3. then with a fork, mix the rest of the ingredients in and form balls
  4. you could roll them through sesame seeds, or dessicated coconut, but you can leave them naked too 🙂
Notes
Keep them in the fridge, but they should be fine in a lunch box if the weather is not too hot.

 

Coriander & Macadamia Terrine

Coriander & Macadamia Terrine
If you like coriander, you have to try this 🙂
Prepared by:
Cuisine: vegan
Recipe type: terrine
Prep time: 
Total time: 
You need
  • a lot of coriander, about 4 cups
  • about ¾ cup of macadamias - a bit more or less is fine too. You can use any nut, really
  • about 4 cloves of garlic, squeezed
  • 1 tsp of salt
  • pepper
  • ½ cup of agar-agar flakes
  • 1 cup of water
  • 2 or 3 tbsp of olive oil (start with 2 if you need more to make the paste smooth, then add more. You can also dilute with water or vegetable broth)
To do
  1. in a small sauce pan, heat the water with the agar flakes. Stir, bring to the boil, then let simmer, stirring occasionally, till dissolved.
  2. add all other ingredients to food processor and run machine. You may have to scrape sides now and then. Run till smooth, add oil or water if necessary.
  3. when agar is dissolved, add it to the nuts mixture, while machine is running. Keep it running till it's all nice and smooth
  4. taste and tweak!
  5. pour in plastic container or other form, slightly oiled, and let set in fridge for about 3 or 4 hours.
Notes
Done 🙂 Eat as is on biscuits, or cut through salad or warm meal (it will melt), anything. It is a nice way to keep your coriander. You could omit the nuts if you just want pure coriander. Keep in fridge.