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MINI "CHEESES" WITH FINE HERBS


MINI "CHEESES" WITH FINE HERBS


Last week I shared this cashew and sesame milk recipe. And as I mentioned on the post the pulp that is left after making the milk can be used for various elaborations. I hate throwing food away so I always try to find alternatives before doing it.

As said the pulp can be added to smoothies, porridges or cakes but I kept for this week's post this other option that has been a real discovery to me, vegan cheese. Yes, cheese! This pulps are perfect to make something very similar to conventional cheese. The result in terms of flavor and texture is quite surprising. It is a great alternative for vegans, people that cannot or don't want to have any dairy product or just because you like to try new and different stuff that on top of that is also yummy and healthy.
 You can make these cheeses using the remaining pulp after making a vegetable milk or also use other nuts such as macadamia or almonds.

MINI "CHEESES" WITH FINE HERBS


You will probably be asking yourselves (as I did) how come this can have anything to do with "real" cheese... Well something amazing happens when you soak the nuts, you get a very creamy texture after blending them and if you add the nutritional yeast you will achieve an incredible cheese flavour. I really was shocked when I first tried the nutritional yeast, the resemblance is astounding. What on earth is nutritional yeast? You'll learn more about it here. (Careful! it is not brewer's yeast nor baker's yeast)

About the size and shape of the cheese you can naturally do it as you like. I found funny making them little so you can have individual portions to spread over a cracker. Just like other cheeses you can add flavours as spices, peppers, aromatic herbs or even play with sweet and salty twists.

So here we go with the recipe for these mini cheeses with fine herbs (vegan, gluten and dairy free).

MINI "CHEESES" WITH FINE HERBS



MINI CHEESES WITH FINE HERBS RECIPE

INGREDIENTS:


  •  Remaining pulp of vegetable milk or 150 gr. unstalted raw cashew nuts.
  • 2 tbsp. nutritional yeast
  • 1/2 tsp.dried onion
  • Pink Himalayan salt
  • Aromatic (dry) herbs: tarragon, oregano and basil 
  • White pepper
  • Extra Virgin olive oil
MINI "CHEESES" WITH FINE HERBS

ELABORATION:
  1. If you use the remaing pulp after making milk, continue with step 3.
  2. If you want to make the pulp from scratch soak the cashews for at least 4 hours (preferably overnight). Then drain and rinse them with fresh water and blend them at high intensity (add some water if needed) until you get a creamy texture. Reserve and continue with step 3.
  3. Mash and mix (with a blender or mortar) the yeast along with the dry onion, salt, pepper and some herbs (do not use too many as we will add more at the end).
  4. Combine with the cashew pulp and drizzle some olive oil. You can now make give the desired shaped with your hands or using cutters. 
  5. Mix some herbs on a plate,rub the cheeses with it... and done!
MINI "CHEESES" WITH FINE HERBS






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