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Vegan Nut Cheese

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Serves 2
Easy

Ingredients

Adjust Servings:

	100g Walnuts or Pine Nuts
	100g Pine Nuts or Walnuts
	Water
	3 tablespoons Irish Moss Gel
	2 tablespoons Sesame Paste
	2 teaspoons Sea Salt according to your taste
	1 teaspoon Coconut Oil
	Spring Onions optional

Vegan Nut Cheese

Name: Vegan Nut Cheese
Yield: 2 Servings
Ingredients: Walnuts: 100g; Pine Nuts: 100g; Water; Irish Moss Gel: 3 tablespoons; Sesame Paste: 2 tablespoons; Sea Salt: 2 teaspoons; Coconut Oil: 1 teaspoon; Spring Onions

The texture of this vegan cheese is similar to a ricotta but just slightly firmer even holding the shape of the container it’s made in. It can also be used as a cheese spread and makes a great hummus. I’ve found this recipe is best made with either walnuts or pine nuts.

Ingredients

100g Walnuts
or Pine Nuts
100g Pine Nuts
or Walnuts
Water
3 tablespoons Irish Moss Gel
2 tablespoons Sesame Paste
2 teaspoons Sea Salt
according to your taste
1 teaspoon Coconut Oil
Spring Onions
optional

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	Soak and strain the nuts Soak the nuts over night, strain and remove any flaky skins for smoother texture.
2 Done	Blend the nuts Place 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	Add Irish moss gel Add 3 tablespoons of Irish moss gel and blend until smooth. You should see the texture change a little.
4 Done	Add other ingredients Add 2 table spoons of sesame paste, 1/2 tablespoon of coconut oil (optional) and a teaspoon of salt. Blend and mix well.
5 Done	Taste and adjust Taste 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	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
Adonai

Adonai

Born in New York to a Jamaican family, studied Tae Kwon Do at the age of 7, started cooking at 12. Following Dr. Sebi since 2014, I currently work in China as an ESL teacher, and yes, I speak Chinese.