Meatless: Nut Cheese Delight
Though going meatless doesn’t necessarily mean being vegan and raw, it doesn’t hurt to forgo animal products and heat from cooking every once in a while. And that brings us to nut cheese. Typical nut cheeses are made from Brazil nuts, cashews, and macadamia nuts. As the recipe below shows, you can easily use almonds and hazelnuts as well. Nut cheeses can be enjoyed by vegans, raw foodists, and paleo eaters alike. These cheeses are high in protein and good fats, but remember that nuts are high in calories as well.
Jar O Honey’s Herb-Rolled Three Nut Cheese is perfect for an appetizer at a party or even for a weekend brunch. Joelle Amiot from jarohoney.com suggests adding fresh chopped organic cilantro or serving it on top of crackers.
Herb-Rolled Three Nut Cheese
1/3 cup organic raw whole almonds
1/3 cup organic raw whole hazelnuts
2/3 cup organic raw whole cashews
1 1/4 cups water
3 tablespoons raw organic cider vinegar
1/2 cup fresh, finely-chopped organic herb of your choice
1 teaspoon fresh ground pink salt
Place all of the nuts in a large bowl and cover two inches above the nuts with cold water. Soak for 72 hours at room temperature, changing the water every 24 hours. Drain and rinse well. In your blender, add the nuts and 1 1/4 cups water, then blend on high until smooth. Now add the cider vinegar and blend on high for one minute. Spoon the mixture into the center of a clean 12x12 tight-woven cotton kitchen cloth. Smooth out the mixture into a rectangle shape to two inches from the edge of the cloth. Cover with another cloth; fold the sides of the bottom cloth up onto the top cloth to seal the sides. Now fold over itself in half.
In a large baking dish, place a flat drip rack or cooling rack in the bottom and cover with a sushi rolling mat. Be sure to lay the mat in a direction that it won’t fall into the rack slots. Lay your folded cheese-filled cloth package on the mat. Allow to ferment at room temperature for three hours. Now find a small sheet pan that will cover the package and place it flat side down on top of the package. Add weight to it to press it (I used jars of water on the sheet pan), being careful to distribute the weight as evenly as possible. (You can also use another flat-bottom pan filled halfway with water instead.) Remove the weight and gently unfold and unwrap cheese. This makes about 1 1/2 cups of cheese.
In a small bowl, fork the pink salt into the three nut cheese. Mold the salted cheese into the desired shape (I made an oat cake shape). In a clean bowl add your chopped herbs and roll the cheese into it gently. Gently pack the herbs to completely cover the cheese. Transfer the rolled cheese to your serving dish. Enjoy! Source + image: Joelle Amiot, jarohoney.com