Registered Holistic Nutritionist, certified in both plant-based & sports nutrition. Founder and primary educator of Veganomical Living | Contactable via hello@livekindly.co

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One of the first thing I did when I transitioned to a plant-based diet was learn how to make all my favourite veganized foods myself. Why? Many reasons!

1. I love to cook
2. It’s always a healthier option to make your foods in-house
3. You control the ingredients to your liking
4. It’s cost effective

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Naturally, as an omnivore, I loved ALL THE CHEESE. Plant-based cheese was one of my very first battles. Conquered, I might add!

Making these cheeses can be finicky as it’s a perfect balance of a science and an art (like baking!). Increments of certain ingredients matter. Temperatures matter. Heck, your mood may even effect the end-product sometimes! Ha!

In all seriousness though, making food is fun. Making delicious food that mimics your old favourites is REALLY fun. Here’s a simple nut cheese recipe for those of you who are scared to tackle this seemingly arduous task, and if you have ANY questions or concerns, feel free to pop them in the comment section and I will be sure to get back to you with some nut cheese support.

6 Homemade Nut Cheese Recipes to Help You Ditch Dairy for Good!


 

INGREDIENTS

Basic Un-Cultured Nut Cheese

– 2 cups of nuts, soaked for 6-8 hours in room temperature water. You can use cashews, sesame seeds, pine nuts, peanuts, macadamia nuts (whatever you fancy and raw or roasted)
– 1/2 water (tap water is fine)
– 1/4 cup lemon juice or apple cider vinegar
– 1/2 cup nutritional yeast
– 3-4 cloves minced garlic
– 2 tsp salt
– cracked black pepper to-taste
– 1 Tbsp freshly chopped fresh herbs of choice (cilantro, basil, parsley, thyme, chives etc.)

French Inspired:
(pairs well with Pinot Noir, cucumber & seeded crackers)

1 chopped green onion
2 tsp chopped dried oregano
2 tsp chopped dried thyme
2 tsp  dried majoram
2 tsp dried rosemary
2 Tbsp nutritional yeast flakes

Italian Inspired
(pairs well with a Syrah, and toasted slices of Italian bread drizzled with olive oil)

4 Tbsp re-hydrated sun dried tomato
4 Tbsp chopped fresh basil
2 cloves minced garlic

Asian Inspired
(pairs well with Pale Ale, salted rice crackers)

2 Tbsp Chopped Chives
Drizzle of sesame oil
1/4 cup nutritional yeast flakes
1/4 tsp 5-spice

Latin Inspired
(pairs well with  Sauvignon Blanc, baked tortilla or pita)

2 Tbsp chopped fresh cilantro
3 Tbsp white onion, minced
Lime instead of lemon juice in the base
1/2 tsp red chili flakes

Dessert Cheese
(pairs well with  Pinot Gris, sliced apples & pears)

1 tsp garlic powder
1/4 cup nutritional yeast flakes
Drizzle of maple syrup

 

METHOD

    1. Process all ingredients except for the chopped herbs until smooth (scraping down the walls as needed)
    2. Transfer mixture to a bowl, and stir in herbs
    3. Serve with fresh fruit, veggies & thin crackers

NOTE
The more liquid you add, the smoother the consistency. If you prefer a thicker, more moulded cheese like those in the photos, transfer to a container and age in the fridge for three days. Remove from container and shape into desired form, and serve.

There you have it. Now, go NUTS. Ha!

 

 


Image Credit: Loving it Vegan

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