Patrick Oconnell
Nut cheese is a dairy-free, vegan alternative to cheese that is made from nuts and seeds. It is a popular option for those who are vegan, vegetarian, or follow a dairy-free lifestyle. Nut cheese is made through similar steps to traditional cheese-making, where bacteria is used to separate out plant proteins, and then thickening agents, oils, and other ingredients are added to create a cheese-like consistency. Nut cheese is often made from cashews, almonds, pistachios, and macadamia nuts, as well as sunflower and pumpkin seeds. Nut cheese can be made at home and is also available at specialist stores, health food stores, and online.
| Characteristics | Values |
|---|---|
| Ingredients | Nuts (cashews, almonds, pistachios, macadamia nuts, Brazil nuts), seeds (sunflower seeds, pumpkin seeds), coconut oil, nutritional yeast, agar powder, cornstarch, probiotics, water |
| Process | Soak nuts in water overnight or boil them, blend with other ingredients, add flavourings, allow to sit and <co: 0,5,15,16,17,19>ferment, shape and <co: 1,16,19>refrigerate |
| Taste | Creamy, salty, tangy, umami, cheesy |
| Texture | Spreadable, crumbly, sliceable, firm |
| Use | Salads, crackers, sandwiches, dips, baked dishes, sauces |
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What You'll Learn
Nut cheese ingredients
Nut cheese is made from a variety of nuts, including cashews, almonds, pistachios, macadamia nuts, and even seeds like pumpkin and sunflower seeds. The process of making nut cheese involves blending nuts with water and adding flavourings such as nutritional yeast, garlic powder, onion powder, and salt. Some recipes also call for additional ingredients such as apple cider vinegar, lemon juice, and coconut oil.
Cashews are a popular choice for nut cheese because they have a mild, buttery taste and blend into a smooth, creamy texture. Soaking or boiling the cashews before blending helps to soften them and create a smoother cheese. Other nuts, like macadamia nuts, may require a sieve or colander during the culturing process to achieve a similar texture.
To create a more solid cheese, thickeners such as tapioca starch or agar powder can be added to the mixture. Coconut oil can also be added to increase firmness when the cheese is refrigerated. Probiotics are often added to the blended nuts and water to culture them into cheese and give it a tangy flavour.
The process of making nut cheese is similar to traditional cheese-making, where bacteria are used to separate plant proteins from plant matter, and then thickening agents, oils, and other ingredients are added to create a cheese-like consistency. Nut cheese can be made into a variety of styles, such as spreadable cheese, slices, grated cheese, or cheese dips.
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Nut cheese preparation
Nut cheese is a dairy alternative that is typically made from nuts, seeds, plant proteins, oils, and other ingredients. The process of making nut cheese involves blending nuts and seeds with water, flavourings, and probiotic cultures, followed by fermentation.
Preparation
The first step in making nut cheese is to choose the desired nuts and seeds. Commonly used nuts include cashews, almonds, pistachios, macadamia nuts, and Brazil nuts. Seeds such as pumpkin and sunflower seeds can also be used. Soak the chosen nuts and seeds in water overnight or for around 8 hours. Alternatively, boil them in water on the stovetop for 15-20 minutes.
Drain and rinse the soaked nuts and seeds. Add them to a high-powered blender along with vinegar, lemon juice, water, and oil. Blend on medium or high speed until a relatively smooth and creamy consistency is achieved. At this stage, additional ingredients such as nutritional yeast, garlic powder, onion powder, and salt can be added to enhance the flavour. Blend again until all the ingredients are well incorporated and smooth.
Transfer the blended mixture to a clean mason jar. Seal the jar tightly and place it in a warm spot to undergo fermentation. The fermentation process can take anywhere from 16 to 48 hours, depending on the desired tanginess and flavour development. After fermentation, stir the cheese and transfer it to the fridge for at least 4 hours to allow it to set and solidify.
Once the cheese has set, scoop out portions of it and shape them into logs or discs using parchment paper and your hands. Return the shaped cheese to the fridge for a further 2 hours or more to set completely. Finally, the nut cheese can be sliced and spread as desired. It can be paired with crackers, bread, grapes, apples, and various other foods, making it a versatile and tasty alternative to dairy cheese.
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Nut cheese fermentation
Nut cheese is a dairy-free alternative to cheese that is made from nuts and seeds. It is a great source of protein, fat, and probiotics. The process of making nut cheese involves three steps: soak, purée, and ferment.
The first step is to soak the nuts and seeds in salt water. This changes the pH environment of the nuts and seeds, transforming them enzymatically from dormant to living. The nuts and seeds are soaked overnight in a mixture of water and salt. The soaking process also helps to soften the nuts and seeds, creating a smoother puréed base for the nut cheese.
The second step is to purée the nuts and seeds. This can be done using a high-speed blender, such as a Vitamix. The nuts and seeds are blended with water and, in some cases, probiotics to create a smooth and creamy texture.
The third step is to ferment the nut purée. This is done by adding a probiotic source, such as sauerkraut, to the puréed mixture. The mixture is then packed into a mason jar or similar container and left overnight in a warm spot to ferment. The fermentation process gives the nut cheese a tangy flavour and makes it a good source of probiotics.
Different types of nuts and seeds can be used to make nut cheese, including cashews, almonds, macadamia nuts, pistachios, pumpkin seeds, and sunflower seeds. The choice of nut or seed will affect the texture and flavour of the final product. For example, cashews produce a creamier and smoother cheese, while macadamia nuts have a fatty and creamy texture that is ideal for spreading.
By following the steps of soaking, puréeing, and fermenting, it is possible to create a variety of nut cheeses, from simple spreads to more sophisticated, sliceable cheeses. Nut cheese can be used as a vegan cream cheese, chèvre, or even as a pizza topping. It is a versatile and healthy alternative to dairy cheese that can be easily made at home.
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Nut cheese setting
Nut cheese is made by blending nuts with water and other ingredients, and then allowing the mixture to ferment. The process for setting nut cheese involves several steps, which I will outline below.
Firstly, the nuts must be prepared. This involves soaking the nuts in water overnight or for around 8 hours. Alternatively, the nuts can be boiled in water on a stovetop for 15-20 minutes. Common nuts used for making nut cheese include cashews, almonds, macadamia nuts, pistachios, and Brazil nuts. Soaking or boiling the nuts helps to soften them and prepare them for blending.
Once the nuts are ready, they should be drained and rinsed, and then added to a high-powered blender. Some recipes call for the addition of other ingredients at this stage, such as apple cider vinegar, lemon juice, and coconut oil. These ingredients can enhance the flavour and texture of the final product. The blender should be operated at medium or high speed until the mixture is relatively smooth and creamy.
The next step is to add the ingredients that will give the nut cheese its characteristic cheesy flavour. Nutritional yeast is commonly used for this purpose, and other ingredients such as garlic powder, onion powder, and salt can also be added to taste. The blender should be run again until all the ingredients are fully incorporated and the mixture is completely smooth.
At this stage, the cheese mixture is ready to be transferred to a clean jar or container. The container should be made of glass and have an airtight lid. It is recommended to wash the jar with warm soapy water and dry it thoroughly before use. The cheese mixture can then be sealed and placed in a warm spot to ferment.
Fermentation is a critical step in the process of making nut cheese. It allows the development of flavour and texture, and the mixture will need to be left undisturbed for at least 16 hours, and up to 48 hours. During this time, bacteria will work to break down the plant proteins in the mixture, creating a solid cheese-like consistency.
After fermentation, the jar should be stirred, and the cheese mixture transferred to the fridge for at least 4 hours to complete the setting process. The cheese will solidify and can then be shaped and sliced as desired.
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Nut cheese serving suggestions
Nut cheese is a versatile ingredient that can be used in a variety of dishes. Here are some serving suggestions to get you started:
Crackers and Breads
Nut cheese is a perfect topping for crackers and breads. Pair it with your favourite seeded crackers, crusty bread, or breadsticks. For a fancier option, serve it on a cheeseboard with crackers, olives, sundried tomatoes, fruit crisps, and fruit chutney. You can also get creative with toppings, such as smoked paprika, maple syrup, or herbs.
Salads
Nut cheese can take your salad to the next level. Crumble or sprinkle it on top of a simple green salad, or try it in a Waldorf Salad or a Sundried Tomato and Broccoli Salad. For a more indulgent option, add some Smoky Grape Cheese Balls to your salad, or try a Sundried Tomato, Olive, Pesto, and Almond Cheese Terrine.
Dips and Spreads
Nut cheese makes a delicious and creamy dip or spread. Serve it with raw or baked crackers, veggie slices, or chips. You can also use it as a spread on sandwiches or in wraps. For a more indulgent option, try making a vegan Spinach Artichoke Dip or Moussaka with nut cheese.
Baked Dishes
Nut cheese can be a great addition to baked dishes. Use it in lasagnas, casseroles, enchiladas, or grilled cheese sandwiches. It can also be used as a topping for pizzas, adding a creamy and cheesy element to your favourite pie.
Pairings
Nut cheese can also be paired with drinks, such as wine (or non-alcoholic sparkling fruit juice) or vegan sparkling wine. Some specific pairing suggestions include pairing a cashew cheese with Pinot Grigio, or a macadamia feta with watermelon and vegan rosé.
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Frequently asked questions
Nut cheese is made from nuts, seeds, or a combination of the two. Nuts commonly used include cashews, almonds, pistachios, macadamia nuts, and Brazil nuts. Seeds used include pumpkin seeds, sunflower seeds, and hemp.
The process of making nut cheese is similar to that of traditional cheese-making. First, plant proteins are separated from the plant matter. Then, thickening agents, oils, and other ingredients are added to create a cheese-like consistency. The mixture is then left to sit, allowing bacteria to break down the plant protein further. Nutritional yeast is often added to give the cheese a cheesy flavour.
According to Stiner, owner and operator of Vtopian Artisan Cheeses, cashews are the best type of nut for making cheese. This is because they have a mild buttery taste and a creamy, smooth texture when blended.
Nut cheese can be used in the same way as dairy cheese. It can be used as a key ingredient in sauces, as a spread, in dips, sliced in sandwiches or crackers, and in baked dishes such as casseroles, lasagnas, and enchiladas.
Nut cheese is available in specialist stores, health food stores like Wholefoods, and online. It can usually be found in the "alternative dairy" section of the refrigerated aisle in grocery stores.
