For some time now I have been wanting to make some nut cheese. We are really trying to limit dairy in our lives and I have been purchasing nut cheese whenever I can find it but, it is so pricey! As a cheese lover, I don’t think I will ever be able to give up traditional dairy 100 per cent but having alternatives that are comparable is just what we need! And, when the alternatives are this good the cravings for a dairy cheese get less and less. While there are many alternatives to dairy cheeses, I’ve found it difficult to find something that is not only healthy enough but has a nice flavour which I don’t find you get with a lot of alternative products, especially certain ones made from soy.
Last week I was flipping through The cookbook Superfood Snacks by Julie Morris and stumbled upon a recipe for Superfood Nut Cheese. I looked through the steps and the ingredients and thought “I have all of these things, I’ll give it a go!” I was surprised with how easy this recipe was and the cheese looks the part and tastes great! All you need is nuts (I used cashews), probiotic powder, salt, water, lemon, nutritional yeast,hemp hearts, I added a bit of garlic as well, and you’ll need a cheese cloth. The initial recipe is really a blank slate to be able to add additional flavours, some of which the cookbook provides. The recipe calls for macadamia nuts but I used cashews and think it turned out wonderfully!
Other Nut Cheese Recipes:
I haven’t posted Julie Morris’ recipe on here as it has not been posted on the internet and I do not have permission to share the recipe from the book but I would highly recommend picking up a copy of Superfood Snacks.
Here are some other nut cheese recipes that you can try out!
Why nut “cheese?”
Nut cheese is a great alternative for those who can’t or don’t want to eat dairy but still want to have some healthy indulgences. Many nuts are high in healthy fats that help our brain and they are also rich in vitamins and minerals. When the nuts are soaked they are more easily blended and provide a creamy consistency allowing them to be made into a variety of food items, including cheese and nut mylk. Nuts also have a subtle flavour so when nutritional yeast is added it provides a cheesy flavour without the dairy.
The reason that I really liked this recipe by Julie Morris was because of the simplicity of the starting point. It gives you a blank canvas to add additional flavours on top!
This recipe is so good, even my 16 month old thought the nut cheese was completely delicious! We ate it spread on some pumpernickel bread with some avocado, of course!
What is your favourite nut cheese?