Tarragon & Chives Cheeze
What I love about nut cheeze, is that you can easily make it at home, flavour it any way you like, and of course that there were no cows involved 🙂 This cheeze isn't as oily as real cheese, but it tastes good and it is pretty healthy.
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: cheeze
Prep time:
Total time:
You need
- ½ cup raw cashews
- 2 table spoons of pine nuts (you can also stick with cashew nuts)
- ¼ cup nutritional yeast
- 3 tspns onion powder
- 1 teaspoon Himalayan rock salt
- 4 tspns garlic powder
- 1+3/4 cups plain unsweetened oat or other non dairy milk
- ½ cup agar flakes (or 8 teaspoons agar powder)
- ¼ cup rice bran oil
- 2 tbsp yellow or white miso
- 1 tablespoon fresh lemon juice
- Chopped chives - lots
- Dried or fresh tarragon - lots (otherwise the flavour won't get through), I put in least 3 tbsp of dried tarragon, but you can start with less and taste the mixture
- Curry powder, as much as you like (again, taste the mixture)
To do
- lightly oil a suitable container or ramekin (I use plastic containers and don't need to oil)
- finely grind the cashews in a food processor
- add the nutritional yeast, onion powder, salt and garlic powder. Pulse a few more times to blend in the spices.
- combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for a few minutes, stirring occasionally, until the agar is dissolved.
- with the food processor running, gradually pour the milk mixture through the feed tube and into the nut mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using).
- transfer the mixture to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin, or wriggle your container.
Speak Your Mind