Tuesday, October 11, 2011

Say Cheese! - Basic Nut Cheese

We saved the nut pulp from yesterday's Basic Almond Milk, and today we're going to make CHEESE out of it! I love the no-waste aspect of all this. The reward for being so green and handy in the kitchen is a really easy, super-delicious cheese spread that's as addictive as "real" cheese, but in a good way. (We talked about this yesterday. Go back and read it if you missed it.) This cheese is so good, even our non-veg friends devour it. It's great with crackers or bread and fruit, or as a veggie dip. It makes a lovely schmear in a burrito or quesadilla, and can be used as a filling in enchiladas or as a layer in lasagne. You can flavor it in endless ways, with different herbs and such, and when you use different types of nuts for the milk, the cheese you make later will be different too. I love this stuff.

Basic Nut Cheese

In a food processor, place:

pulp from 1 batch of nut milk
1/4 c nutritional yeast
1 tsp truffle salt or sea salt (the truffle salt adds a lovely earthy round flavor)
1 tsp garlic powder
1 tsp paprika (I like to use half regular, and half smoked paprika)
2-3 rounded tsp dijon mustard
2-3 tsp lemon juice OR apple cider vinegar

Gradually add olive oil, flax seed oil, or a combination of both as you blend. Scrape the sides of the bowl often, and give it an extra minute or so once it's smoothly blended, so the cheese will be as creamy as possible. Adjust seasonings to taste, and store in a glass jar in the fridge. I honestly don't know how long it keeps... we eat it up too fast!


Levonne said...


Corinne said...

Wow this is the first 'cheese' recipe I've seen that I've wanted to give a go. Will definitely see how I go. Is it possible to use almond meal instead of the almond pulp?

Kim Miles said...

Yes! I've been meaning to update this recipe a bit. You can use almonds that have been soaked for 4 hours or more, or cashews that are soaked for 20 minutes to 2 hours. Other nuts need different soak times. It's not all that crucial. Anyway, there's no need to make nut milk. This is just a good way to use up the pulp if you do. Let us know how it works for you!

Beth said...

How much oil did you use?

Kim Miles said...

Hi Beth - I add just enough oil to get the cheese to blend. Actually, these days I don't use oil at all. I use almond milk instead. And for another cheese recipe, try my cashew cheese - http://positivelyvegan.blogspot.com/2013/01/spicy-cashew-cheese-spread.html - I like it even better!

Rach_the_vego said...

I made this for a halloween dinner tonight in the shape of a spider. Was a huge hit. I make nut milk (almond) twice a week and this is a great way to use the pulp. Husband loved it and all the guests (mostly non vegan / non vego) wanted the recipe.

Kim Miles said...

That's so cool! Love the idea of the spider shape too. Maybe I'll do a star for the next round of holidays! :o)

Kathryn Tomkinson said...

I need to do an ingredient shop and then I will definitely try this! Almond milk is more expensive to make your own than to buy in the shops, but not if you consider all the wonderful things you can do with the pulp!! One question...you say "pulp from 1 batch of nut milk" - people do milk batches in different sizes and different concentrations, could you tell me how many cups of pulp (or nuts) we are talking about? Or doesn't it really matter? Thanks muchly, so looking forward to making this! x

Kim Miles said...

Hi Kathy,
My recipe for almond milk calls for one cup pf almonds. I think that's pretty standard, but of course all recipes can be played with! Since writing this post, I've started making cashew milk. It's rich and creamy, and there's no need to strain it at all. That means no pulp left for cheese, but also a lot less mess. Enjoy!

Kathryn Tomkinson said...

Awesome, thanks! :)

Kathryn Tomkinson said...

Hi again! Hope you don't mind, I loved this recipe so much I've linked to it on my blog. Also discovered that if you make it with coconut oil instead of olive it can be set into a sliceable block :)