How To Make Nut and Seed Cheese
I know that not eating dairy can be a struggle. Having delicious alternatives can make it an easier transition for sure!
Every time I ask my clients what they miss the most from dairy products, the answer is cheese… of course!
I have the perfect solution for you – a nut cheese that is absolutely delicious!
I just love cheese alternatives. You can have a lot of fun playing with consistency, flavors, and texture.
The recipes are simple and super easy to make. Soak nuts, blend with seasonings to flavor in a high-speed blender, wrap in cheesecloth (to absorb liquid) and chill – that’s it!
The recipes DO require a bit of planning… 24 hours prior to making a recipe, you need to soak your nuts and seeds. Once the cheese is made you need to ferment for another 24-48 hours. The prep is so quick and straightforward, though, that it’s one of those recipes that seems to just happen in the background, during which time you can be doing other things.
You can use different nuts and seeds to make your cheese… raw almonds, pine nuts, hazelnuts, macadamia nuts, pistachios, sunflower seeds, and sesame seeds…. all make fantastic vegan cheeses. My favorite – cashews – yield the best results when making neutral, basic-flavored spreads. You can always add herbs, dried fruit, superfoods, and other aromatics if you like. The consistency you are aiming for is similar to that of hummus or ricotta cheese. When the cheese is ready to eat, enjoy it with crackers, veggie sticks, nori wraps, etc.
Some of my cheeses!
MAKING NUT CHEESE
Basic recipe:
2 cups macadamia nuts or cashews, soaked for 24 hours and well rinsed (for a firmer cheese, use more macadamia nuts; if you prefer a softer cheese, use more cashews)
1⁄4 – 1⁄2 cup water, enough to blend
1⁄2 teaspoon probiotic powder (1 to 2 capsules)
Blend all of the ingredients in a high-speed blender until smooth. Remove the mixture from the blender and place in a strainer that has been lined with cheesecloth. Cover the dough with cheesecloth, then put weight on top. The weight should be just heavy enough to start to press the liquid out gently.
Leave to ferment for at least 24, but no longer than 48 hours.
Once fermentation is complete, stir with:
1⁄4 teaspoon salt
2 teaspoon nutritional yeast
3/4 teaspoon lemon juice
Transfer the cheese to a ring mold.
For macadamia nut cheese: leave it in the fridge for 1 hour and remove the ring mold, then put it back in the refrigerator or place in a dehydrator for 24 hours to get a rind.
For cashew nut cheese: put in the refrigerator, still in the ring mold, for 24 hours and then remove the ring mold. Then you can also put in the dehydrator for 24 hours to get a rind.
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog
Ingredients
Fermentation of liquid probiotic
- 2 cups soaked nuts or seeds
- 2 tbsp probiotic liquid you can use sauerkraut brine, pickle brine, Kimchi brine or water kefir
- 6 tbsp water
Fermentation with probiotic powder
- 2 cups soaked seeds or nuts
- 1/4 cup water
- 1/2 tsp probiotic powder
- 1⁄4 tsp salt
- 2 tsp yeast
- 1⁄2 tsp lemon juice
Instructions
- Fermentation of liquid probiotic: 2 cups soaked nuts or seeds – you can try a combination of nuts for better flavor and texture 2 tablespoons probiotic liquid – you can use sauerkraut brine, pickle brine, Kimchi brine or water kefir 6 tablespoons water
- Fermentation with probiotic powder: 2 cups soaked seeds or nuts 1⁄4 – 1⁄2 cup water, enough to blend 1⁄2 teaspoon probiotic powder Once done, stir with 1⁄4 teaspoon salt 2 teaspoons nutritional yeast 1⁄2 teaspoon lemon juice You can also make your cheese with a flavored recipe. Add any herbs, spices or flavorings you want. Enjoy and let me know how you liked it!
