![]() This tree nut cheese board could be an entire cheese course for one or two people. If you have a selection of a few different cheeses, you can also build a cheeseboard with crackers, olive, sundried tomatoes, fruit crisps and fruit chutney. Get really creative with these Smoky Grape Cheese Balls or this Sundried Tomato, Olive, Pesto & Almond Cheese Terrine.Try this Waldorf Salad or this Sundried Tomato & Broccoli Salad. Salads! Tree Nut Cheese will transform a salad.Try the macadamia or almond cheese on these Mini Pizza Bites.Even better with some kind of fruit chutney on top. Tree nut cheeses are of course GREAT on raw crackers.If you have any questions please do list them in the comments section. Here are some of the brands of tree nut cheese I know about in the UK & US. There are now a huge range of cheeses available in specialist stores, health food stores like Wholefoods and online. Making your own tree nut cheese is a wonderful thing, but at some point you might also want to buy some. If you have one of these cheeses in the fridge at all times, It can turn even the most basic salad into a delightful and satisfying meal. It will keep in the fridge for several weeks too, so it’s great for salads. It’s a great all-round cheese for spreading on breads and crackers, or using in salads. The recipe is great as a standalone and will give you something that you can make into a round, or you can roll into a log. ![]() In this tutorial, I’m giving you a beginner’s recipe. We use more traditional cheese cultures to make things like cashew camembert and roquefort with blue veins created by the cultures, not stirring in spirulina. We cover all sorts of cheese making and give you a real breakdown of it all. If you want to see what’s possible, we have a Tree Nut Cheese online course. Tree nut cheese has taken a step beyond what we’re creating here too (although I do still love this type of cheese we’re creating as it’s relatively simple). Cashew Camembert & Beyond Cashew camembert. I’ll show you how to make cashew cheese in a different post since it’s a slightly different process. ![]() We’ll be making a cheese with either almond or macadamia, since they are the same process (except the almonds will need peeling). It’s the base of these types of cheeses I’m going to show you how to make in this post. We started rolling them in fresh herbs, adding other flavours such as olives and sundried tomatoes, and even stirring through spirulina to give the appearance of a blue vein cheese. Putting those through the same process of culturing gave them a new flavour. ![]() Macadamia and almond cheeses have also moved on too. I was delighted to find that if I left it in the fridge long enough, it would continue to culture and get firm, to the point where it was sliceable. I’d read about using probiotics to culture nuts, so I started playing around with adding probiotics to the blended nuts and water to culture them into cheese.Īfter culturing for 24 hours and adding salt, lemon and nutritional yeast, I would pour it into a metal ring. Thankfully things have moved on since then. The closest we got to that was using the natural fibrous nature of macadamias with as little water as possible. The nutritional yeast being solely responsible for any cheesy flavour.Ĭashew cheese was always a spread, because we hadn’t worked out how to make it into a sliceable cheese yet. What constituted a ‘cheese’ was nuts (usually cashews or macadamia nuts) blended with water and nutritional yeast. When I first got into raw food back in 2005 things were very different. You might even get more creative – I’ve got ideas for you in this post, so let’s get stuck in. ![]() It’s easy to make and goes great on simple salads or raw (or non-raw) crackers. Sign in Subscribe Fermented Foods How To Make Fermented Nut Cheeseįermented tree nut cheese is a fantastic dairy alternative to cheese. ![]()
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