14 Apr 2012

aged pine nut cheese with garlic & rosemary

Oh so creamy. Oh so delicious. Oh so dairy-free. You need to make this... oh so soon. 


After learning from my first go at nut cheeses, I have improved the recipe. I used half pine nuts, put it through the Vita-Mix and didn't freeze it (still smacking my forehead for that). It ended up being SUPER creamy and full of flavour. I let it age for 3 days this time and warmed it in the oven for about an hour, which developed the flavour and rind ever more.


My mom, who used to be a cheese lover and has practically given up dairy now, says that she loves this. Greg said he liked it too although "it's nothing like cheese". I have to agree. Don't expect cheese when you eat this - it's not! It's delicious cashews, garlic and rosemary. Enjoy the incredible flavour and texture for what it is. I guess you could call it Nut Pate if you want. Anyway - it's tasty and good for ya.

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Aged Pine Nut Cheese with Garlic & Rosemary: makes 1 wheel 
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1 cup pine nuts
1 cup cashews
1-2 cloves garlic, chopped
Juice of a lemon 
1 tbs sun dried tomatoes 
2-3 tbs whole rosemary 
Salt & pepper, to taste
1 cup water
2 tbs favourite oil 
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Soak the nuts for around 2 or 3 hours. Blend all ingredients in high speed blender or food processor (blender really makes a difference though) until smooth. See if you like the taste. Change it until you do.
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Line a colander with a cheesecloth and put it in a bowl. Transfer the cheese mix into the colander and set it in a warm place for 1 or 2 days. Then leave it in the fridge for another day. You can dehydrate it or put it in your oven at a low temperature for maybe 30 minutes so it develops a crust. Enjoy!
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In other news: I watched A Night At The Roxbury a few nights ago and my love of disco has been reborn.  I downloaded the album, and as I wrote this post I was listening to this:


And this...


YOU CAN'T SAY YOU DON'T WANNA DANCE TO THESE, ALRIGHT. 
Besides, the music videos are freakin' amazing. 

25 comments:

  1. This is such a fun post, I have not yet explored the wonderful world of vegan raw cheese making, you have just inspired me to get moving on that!

    Also, because I love your blog and you I have nominated you for the Liebster Award, check out SMBP latest post for details :)

    http://sundaymorningbananapancakes.blogspot.com/2012/04/peanut-butter-bundt-dark-chocolate.html

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    1. Oh my kale, thank you so much! I can't tell you how happy that makes me =D
      And yes - raw cheese is the best. The flavour is amazing. I really reccommend trying to make it as smooth as possible. And letting it age for maybe 4 days. Tell me how it goes!

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  2. Wow this is amazing. nut cheese is so delicious!! I am writing this down and making it shortly.
    PS I have the same little crackers and they are delicious!!xxxx Lysa

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    1. Aren't the crackers great? They look just like raw crackers I've made before so you know there aren't any weird ingredients. Yes, tell me how it goes =)

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  3. You have an awesome blog! :)

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    1. Thanks so much, Kavi! I just checked out your blog as well and it's really diverse =) LOVE Indian food.

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  4. AnonymousJuly 17, 2012

    I am going to make this ASAP I can not wait!!! I have Flax Seed Crackers in the dehydrater as right now will be ready anytime.

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    1. woo hoo! sounds perfect. i really hope you like the recipe :)

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  5. check this out web publication in order to really schedule option http://vfr-fehlheim.fernschreiben.de/node/16819

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  6. This looks amazing! I would make this right now but *sigh* I do not have pine nuts on hand :( Everything else I do, though, so as soon as I get me some pine nuts, I'm going to make this. Thank you for sharing--you are so talented!!

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    1. Wah :( You could also use cashews!

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    2. I just got pine nuts today!!! So nut cheeze IS happening tomorrow! :))

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  7. AnonymousMay 02, 2013

    Gorgeous recipe. I'm making it tomorrow. As for the music... Honey, I did dance to it all night. The nineties were SO much fun.

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  8. So first of all I want to say that I am new to this world and ... You... My dear Canadian friend... Are ABBASOLUTELY FABULOUS!!! These recepies are amazeballs!!! I was wondering how long you think the cheese can keep after dehydrating it? At this moment it's still in the fridge ageing, maybe for one more day.

    Oh and FYI totally watched "A Night at the Roxbury" last night! That movie is so crazy haha ��

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    1. Hahah perfect - it's so fun to watch and dance to. Thank you! You can keep it for a week maybe? It gets better with age for awhile but of course everything eventually goes bad.

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  9. Can I do this in a food processor instead of a blender? No vitamix yet :(

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  10. How long does the cheese last? can't wait to make this and show the world how awesome vegan food is

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  11. @SamaraScott - it might last for a week or two? keep it covered in the fridge!

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  12. Hi! love your blog. my fridge does not have much space above it. do you think i can use the dehydrator for aging?

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  13. I used half pine nuts, put it through the Vita-Mix and didn't freeze it (still smacking my ... 2blendervitamix.blogspot.com

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  14. So I keep looking at your aged cheese recipes but am a bit intimidated, as I have never attempted nut cheese before. Could you tell me, why put it in cheese cloth, does that strain it? after it's sat in the cheese cloth for two days you say to put it in the fridge for another 24 hours, so, still in the cheese cloth? I guess I need more detailed step by step directions. Your recipes are WONDERFUL though, I have tried many others, you are a talented gal!

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  15. @teacherpreach - putting it in the cheesecloth lets air get to it so it can ferment. When I put it in the fridge, I take it out of the cheesecloth and put it in air tight glass ware :) Sorry if my recipes are too vague >.< There are more specific ones on the web if you look! :)

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  16. Hi Emily,

    I love your blog! I just made your raw blueberry and orange cheesecake for my family on christmas and they all loved it!

    I have a question for this cheese, though: Is there a good alternative for the pine nuts? They are really expensive where I live. Would it work with only cashews? Or maybe walnuts for an added taste?

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  17. @Janine - Sure! Cashews are fine.

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