Sharp Vegan Nut Cheese
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Cheese lovers rejoice! This recipe for Sharp Vegan Nut Cheese satisfies your cheesy cravings with its tangy and nutty flavor. It can even be formed into logs or balls! It's gluten-free, too.
Ingredients
  • ¾ cup (100g) unroasted, blanched almonds
  • ¾ cup (100g) unroasted cashews
  • 2 Tablespoons (20g) toasted pine nuts
  • 2½ Tablespoons (36 ml) lemon juice
  • 3 Tablespoons (45 ml) olive oil
  • 2 Tablespoons (10g) nutritional yeast
  • 1 Tablespoon (18g) miso
  • ½ clove of garlic
  • ¾ teaspoon sea salt
  • ½ cup (125 ml) water
Instructions
  1. Soak the almonds and cashews together in water for 6 hours or overnight.
  2. Preheat oven to 325°F (165°C). Drain and put the almonds and cashews into a blender with the toasted pine nuts lemon juice, olive oil, nutritional yeast, miso, garlic, salt, and water.
  3. Blend on high until the mixture becomes as smooth as possible. Depending on your blender, this may take a few minutes. Pause and scrape down the sides of the blender occasionally. If it is too thick and is not blending, add more water 1 Tablespoon at a time until the mixture blends properly.
  4. When smooth and creamy, remove the mixture from the blender into a lightly oiled, oven-safe ramekin or dish. Smooth the top and bake for 30 minutes.
  5. Remove from oven and cool for 15 minutes. The baked cheese will appear crumbly. Scoop it out onto a large plate and mash the whole thing with a large fork (similar to how you would mash a banana). You want to mash it until it is reasonably smooth and consistent. You'll never entirely remove all the lumps, but that's ok. Put the mashed cheese back into the dish, cover, and refrigerate for at least 2 hours.
  6. After it has chilled, remove the cheese and divide it in half. If you are mixing anything into the cheese (like herbs, spices, etc.), do this now. You can now make 2 logs or 2 balls. It should be easy to roll with your bare hands. If you find it difficult, lightly wet your hands with water before rolling. Coat the outsides with whatever you'd like. Store wrapped in plastic or in an airtight container in the refrigerator.
Notes
-This recipe makes 2 logs or 2 balls (or 1 log and 1 ball).

-If you want to make the cheese medallions like those in the photo above, roll little balls of the cheese then flatten them. Roll these medallions into plain breadcrumbs. Pan-fry with a little oil over medium-high heat until the breadcrumbs have browned.
Recipe by Lands & Flavors at https://www.landsandflavors.com/sharp-vegan-nut-cheese/