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
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
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. |
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. |
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. |
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. |
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. |
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. |
2 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.