Ingredients
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100g Walnutsor Pine Nuts
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100g Pine Nutsor Walnuts
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Water
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3 tablespoons Irish Moss Gel
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2 tablespoons Sesame Paste
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2 teaspoons Sea Saltaccording to your taste
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1 teaspoon Coconut Oil
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Spring Onionsoptional
Directions
It’s easier than you think to make vegan cheese using nuts. This recipe will show you to make it using either walnuts or pine nuts.
The walnut cheese has more of a gritty texture and kind of a beige color but still has a nice flavor, whereas the pine nut cheese is very smooth and white with a very rich flavor. The walnut cheese stores in the fridge for about 5 to 7 days and the pine nut about 5 days. They can both be frozen and kept for a month or longer.
Walnuts are more widely available as well as affordable plus they add a nice taste even if you don’t like walnuts that much! Pine nuts make an excellent choice too though, and it gives the cheese a nice flavor with a smooth silky consistency. However, they are very expensive and have a shorter shelf life. In either case, the process to make the cheese is the same.
Steps
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1
Done
Overnight
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Soak and strain the nutsSoak the nuts over night, strain and remove any flaky skins for smoother texture. |
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2
Done
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Blend the nutsPlace nuts into a blender starting with a quarter cup of water. Keep a cup of water nearby so you can add more while blending. Pulse the nuts into bits first and then blend them adding water slowly as you need until you get a creamy liquid. It should be the consistency of a Ranch salad dressing or close to it. |
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3
Done
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Add Irish moss gelAdd 3 tablespoons of Irish moss gel and blend until smooth. You should see the texture change a little. |
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4
Done
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Add other ingredientsAdd 2 table spoons of sesame paste, 1/2 tablespoon of coconut oil (optional) and a teaspoon of salt. Blend and mix well. |
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5
Done
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Taste and adjustTaste the mixture and add a little more salt if it’s bland. The sesame paste and the salt give it the cheesy flavor. |
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6
Done
4-8 hours
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Once you’ve reached the desired flavor pour your mixture into a container and cover (optional - mix in some chopped spring onions). Put it in the fridge to set. After several hours or by the next day it should firm up . If you’re gentle enough with it you’ll even be able to slice it. |
4 Comments Hide Comments
Would this work as a mozzarella for pizza and have you tried using Brazil nuts which are also on sebi list?
You could use but it’s more of a spread so it won’t be stringy. Brazil nut is really good.
I made this the other day, and while it tasted great, it never firmed up and definitely was not able to be taken out of the bowl in a solid shape. Any suggestions?
You need to add more sea moss gel. You’ll know it’s enough sea moss gel when you stop the blender and it seems to kinda look elastic if you know what I mean.