30 Dec 2011

aged raw nut cheese

Check out my more recent recipe here.
I made this for the Christmas holiday, and it was HUGE hit! =) So flavourful.

I aged the cheese for a couple weeks, then got nervous it wouldn't keep until Christmas so... I froze it - I KNOW, terrible. I'm bad. I really shouldn't have. But I did. It turned out fine though.

I recommend aging your cheese a couple weeks before you want to serve it. Age it that whole time. For the first 2 days, leave it on top of your fridge, then for the rest of the 2 weeks keep it sealed in the fridge. The day you want to serve it, warm it up in the oven or dehydrator to give it a firmer exterior and creamy center. 

The cheese had amazing flavour, really delicious. The only qualm people had was the texture. (They still loved it though) I think it would've been creamier if I hadn't froze it. Next time... *sigh*

The darker one (below) is almond with sun-dried tomatoes. The lighter one is cashew with garlic.
I personally preferred the cashew wheel.

As for the type of nut to use, it depends on what you want. Cashews make a really creamy, smooth consistency. Almonds aren't so smooth, but they give it more texture and a different flavour. I can't afford pine nuts or macadamias, but apparently they're incredible for cheese.

Aged Raw Nut Cheese: makes 1 wheel

1 cup nuts (almonds, cashews, macadamia, pine nuts, walnuts, etc.)
1-2 cloves garlic
Pinch of salt & pepper
2-3 Tb sun-dried tomatoes (optional)
2 Tb olive oil 
2-3 Tb lemon juice
3/4 cup water, as needed 
Other herbs and spices, as desired (basil, etc. would be lovely

Blend all ingredients in food processor until smooth. Put in cheese cloth that's draped in a colander, sitting in a bowl. Let this sit on top of your fridge for 2 days, then store it in glassware and keep in fridge for about 2 weeks, more or less. Dehydrate or warm in oven before serving to make a firmer exterior. Enjoy! 
The flava is killa!

P.S. I dyed my hair pink! More specifically, my friend did. In grade 7 I dyed my hair pink 'cause it's a great colour, why not?! Then the other day I found the bottle in my bathroom and impulsively decided to use it again. I know, I know... ew chemicals, it's un-natural, etc. Part of me is in complete agreement. But I thought "what the heck, let's change things up". So I just did it. 
Don't worry - it's not tested on animals!


The Seasonal Family said...

Have you ever had the Dr. Cow Tree Nut Cheeses? Oooh they are to DIE for!

Em von Euw said...

YEESS! i would've bought them all by now but i have an obsession with making everything myself. if there's will... there's a way ;)

i've heard amazing things about them though. hopefully i'll get to taste them one day soon!

Anonymous said...

Sooooo I tried this recipe yesterday but forgot one thing....the cheese cloth! >_< since the nearest market was too far away I decided to put the mixed ingredients in the fridge and see what would happen. A couple of hours later I tasted it and found that to my astonishment it made an amazing vegan hummus! I'm a HUGE fan of Mediterranean food so I put it on my salads, use it as a dip...it's wonderful :) thank you for this divine recipe :D

Em von Euw said...

oh wow! that is awesome! i gotta try it.

Amber said...

This might be a stupid question, but how do you get the cheese to take a "wheel" form if it needs to go in a dehydrator?

Em von Euw said...

Not at all :) Dehydrating is optional, and usually I just use my oven at it's lowest temperature so this isn't a problem for me. I recommend you do the same but if you want to use a dehydrator and keep the cheese in the wheal shape, you'll have to buy an Exacalibur dehydrator or another brand that has the space. - em

Julia said...

Dear Emily and Communty, hi from the french Alpes!
Emily: thank you for so many recipes, my husband and I are going crazy planning the week's menu! We have been vegetarian for a while and are now taking the first steps into vegan and raw and, WE are LOVING it!

Last Sunday we prepared different cheses with walnuts, sunflower, almonds, cajoux... mostly we followed your recepies, I will keep you posted as for the results but the smell was sooo good already we are counting the days to try them!! ..... I was wondering two things :
1. After the 2 initial days of storage, should the cheese-cloth be kept on for the two following weeks in cold? or are they stored "naked"? (hi hi)
2. do they go bad? if so, after how much time??
** looking foreward to answer, Thanks again, Xulia

Health Nut said...

Our company makes awesome raw vegan nut cheeses, which are aged with vegan probiotics. Truly yummy!

GittesGreenLiving said...

I have made nutcheese from different kinds of nuts. I have tried cashews, amonds and macadamians. The macadamian turned out absolutely best!! I usuallt dehydrates them until they have a quite dry surface and then I store them in a cheesepaper in the fridge so that they get a little bit of air still. Just now i took the last piece of a cheese I made a year ago, putting it in the dehydrator making parmesandrizzle :) What I'm trying to say is that if you store them right you can store them for months to age. I however haven't added any spices or sundried tomatoes to them, only nuts, lemonjuice, prohibitics, salt, nutritional yeast and water. Thank you for at great blog and for sharing your great recipes!

Amber said...

PLEASE HELP! I just moved this from the top of my fridge to a plastic container to put inside the fridge for 2 weeks. It was not set up AT ALL. Some didn't come off the cheese cloth and had to get thrown away. I followed the directions exactly. I do not have glassware so I had to put it in plastic. What is going on with it? Has anyone else had a problem?

Em von Euw said...

@Amber- you mean it was still not thick enough? Next time add less liquid.

Amber said...

Okay, but what do I do now with this? And why didn't it set up right? Am I supposed to use less water next time or the lemon juice or olive oil? And how much less?

Amber said...
This comment has been removed by the author.
Amber said...

If anyone has any suggestions about what I can do with this now, please tell me! I also made energy cacao bars and those didn't come out either, but I made the banana bread recipe and it came out PERFECTLY. I don't know what I am doing wrong. I'm following directions but sometimes it seems like I need more info. I am not naturally good in the kitchen and it's so frustrating when you have to throw something out. Nuts aren't cheap! If anyone can suggest anything I can do with this now, please let me know! It's still in my fridge, just chillin. Thanks.

Anonymous said...

I made a cashew taziki (spelling!?) Sauce. It is a yogurty consistency (perhaps what your cheese is like now??). It was just cashews and a little bit of almond or coconut milk mixed with dill and cucumbers. So maybe make it into a sauce or a dressing if it is not setting up:

Unknown said...

does it have to go on top of the fridge? I don't have room, can it sit on the counter? Mine is blended and sitting in cheese cloth right now and it's the consistency of yogurt, I hope that's right. Emily, I love your recipes, have made many of them, I'm not as much of a natural as you though, and I need detailed directions/pictures along the way...thank you though, yours is one of my favorite websites for raw. One last question--does it have to go in glassware?
thank you!!

Em von Euw said...

@Unkown - it can go on the counter, but try to find a warmer spot on the house :) And no it doesn't need to go in glassware. Sorry my cheese recipes aren't very detailed >.<