Herbed Nut Cheese

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Nut cheese is a game changer when it comes to adopting a vegan diet. It doesn’t mimic real cheese–it’s truly in a category of it’s own. Vegan or not, it’s hard not to love nut cheese.

Try soaking your nuts and seeds in warm water with salt. This releases the enzyme inhibitor that prevents them from sprouting prematurely, essentially making them ‘live’, and therefore easier for some people to digest.

Tip: Try soaking your nuts and seeds in warm water with salt. This releases the enzyme inhibitor that prevents them from sprouting prematurely, essentially making them ‘live’, and therefore easier for some people to digest.

Ingredients:

1/4 cup raw cashews

1/4 cup raw macadamia nuts

Juice of 1 lemon

1 garlic clove

1/2 tsp maple syrup

1/2 block of extra firm tofu, drained and rinsed (for a soy-free version use 2 cups nuts, total, and process longer for a very smooth consistency. Add 1/4-1/2 tsp more sea salt)

1 tbsp extra virgin olive oil (mixed in or drizzled on top)

1/2 tsp sea salt

1/4 cup chopped fresh herbs such as chives, basil, parsley or dill

Fresh cracked pepper

Method:

Combine nuts, lemon juice, garlic ad maple syrup in a food processor and blend until smooth. Add tofu and blend until well combined. Stir in salt and fresh herbs and eat! It is now ready to use in these Gluten Free Lasagna Roll ups or fill a mould of your choice and let set in the fridge to serve with crackers and veggie sticks.

Delicious add-ins: red pepper flakes, chopped black olives, 1-2 tablespoons nutritional yeast, or more garlic!

**This recipe found in Vegan Cooking at Home: Plant-Based Living Made Easy**

– The Vegan Project –

Comments

  1. This is a great idea, well done 🙂

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