Patrick Oconnell
Nut cheese is a type of vegan cheese made from nuts or seeds, such as cashews, almonds, macadamia, pumpkin seeds, sunflower seeds, or hemp. It is produced through a process of fermenting, ageing, and flavouring, similar to dairy cheese. The process of making nut cheese involves blending nuts with other ingredients such as oils, cultures, spices, and starches to create a creamy texture and add flavour. While nut cheese has been associated with a less appealing name and a lack of creaminess compared to dairy cheese, advancements in flavouring techniques and the dedication of artisanal producers are enhancing the taste and texture of nut cheese, making it a viable option for those seeking dairy-free alternatives. With the increasing popularity of vegan cheese, it is worth exploring the variety of nut-based options available to find the one that best suits your taste preferences and nutritional goals.
| Characteristics | Values |
|---|---|
| Best type of nut for making cheese | Cashews, due to their mild buttery taste and creamy texture when blended |
| Other nuts used | Almonds, macadamia, brazil nuts, and pili nuts |
| Non-nut alternatives | Pumpkin seeds, sunflower seeds, hemp |
| Additives to enhance flavor | Reishi mushroom spores, blue-green algae, saffron, truffles, lapsang souchong, herbs, and spices |
| Texture | Creamy, rich, and smooth |
| Taste | Buttery |
| Nutritional aspects | High-fat content, may contain saturated fat |
| Nut allergies | May cause allergic reactions in people with tree nut allergies |
| Ethical considerations | Fair trade cashews support ethical supply chains and better working conditions for workers |
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What You'll Learn
Cashews are the best nut for making vegan cheese
Cashews are also versatile and can be used to make a variety of vegan cheeses. For example, cashews can be soaked and blended with water or milk to make a super creamy, nutritious sauce full of fibre, protein and healthy fats. This sauce can be used on pizzas, in pasta, as a dip, or even on nachos.
Cashews can also be used to make a vegan brie, which has an authentic flavour and a firm rind. This cashew cheese also melts beautifully, making it a great addition to grilled cheese, paninis, and pizza.
Another option is to ferment cashews with vinegar, lemon juice, coconut oil, nutritional yeast, and seasonings. This creates a sliceable and spreadable cheese with subtle cheesy vibes and tangy, umami flavours.
When making cashew cheese, it is important to consider the ethical implications of the cashew industry. The majority of the world's cashews are harvested in India, where workers' rights violations have been reported due to exposure to harmful chemicals within the nuts. To ensure you are buying from an ethical supply chain, look for fair-trade cashews.
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Almonds are a tricky alternative due to their bitter skin
Almonds have been used to make vegan cheese since medieval times. However, their bitter skin makes them a tricky alternative for vegan cheese makers. Almond cheese has a crumbly texture and is best served with crackers and crusty bread.
The process of making nut cheese is intricate and involves fermenting, ageing, and flavouring. The majority of vegan cheeses are made from cashews, which have a high-fat content that helps create a rich texture that mimics dairy products. Cashews are also favoured for their mild buttery taste and their ability to blend into a creamy and smooth consistency.
Vegan cheese can also be made from nuts such as macadamia, brazil nuts, and pili nuts. Macadamia nuts, in particular, are known for their ability to produce a creamy and smooth texture. However, the choice of nuts is not limited to these options, and some recipes even include pumpkin seeds, sunflower seeds, or hemp.
The process of making nut cheese can be challenging, and even experts like Dr. Cow's Veronica Schwartz, who has been making nut cheese for 14 years, acknowledge that "you're learning how to make cheese every day." The creation of a rich texture and depth of flavour in vegan cheese can be difficult to achieve, and the taste will differ depending on the chosen ingredients.
To create a more distinctive product and enhance the flavour, ingredients such as reishi mushroom spores, blue-green algae, saffron, truffles, and herbs and spices are added during fermentation. These additions help to mimic the taste of traditional dairy cheeses, which derive their variation from factors like the type of animal milk and ageing process.
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Macadamia and brazil nuts are also used
Macadamia nuts are versatile and can be used in both sweet and savoury dishes. They have a high fat content, which helps create a rich texture that mimics dairy products. This makes macadamia nuts a good option for those looking for a creamy, dairy-like texture in their vegan cheese.
Brazil nuts have a rich, creamy texture and a mild, nutty flavour. They are a good source of selenium, a mineral that has antioxidant properties. Including brazil nuts in a vegan cheese can add a unique flavour and boost the nutritional profile of the product.
When making vegan cheese with macadamia or brazil nuts, it is important to start with raw, organic nuts. The nuts should be washed and soaked before being turned into nut milk, which can then be used as a base for the cheese. This process of fermenting, aging, and flavouring the nut milk is similar to that of dairy cheese-making.
Vegan cheeses made from macadamia or brazil nuts can be paired with various foods to create delicious snacks or meals. For example, a creamy macadamia nut cheese might pair well with crackers, grapes, and sliced apples. On the other hand, a brazil nut cheese could complement earthy flavours, such as pistachios or honey.
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Artisanal producers are creating distinctive, tasty nut cheeses
Artisan cheesemakers are working to change this perception by crafting small batches of flavourful, textural nut cheeses. Brooklyn-based vegan cheese shop Dr. Cow, for example, uses raw food techniques and long-term fermentation to create distinctive, organic, gluten- and soy-free cheeses with no artificial ingredients. Dr. Cow uses a variety of nuts, including cashews, macadamia, and brazil nuts, and adds flavour through ingredients like reishi mushroom spores, blue-green algae, saffron, truffles, and lapsang souchong tea.
Other artisanal producers, such as Regal Vegan and Punk Rawk Labs, are also creating textural and flavourful cheeses that fill a unique niche in the market. These cheeses are made with a blend of cashews, oil, cultures, and spices, with cashews providing the creaminess of soft cheeses like brie and feta. Time is also an essential component of artisanal nut cheeses, as the cultures need time to ferment and develop flavour.
In addition to cashews, almonds are another popular choice for making nut cheese. Medieval cooks used almonds to make cheese, and they can add a crumbly texture that pairs well with crackers and crusty bread. However, the skin of almonds can be bitter, making them more complicated to use.
Artisanal nut cheeses offer a range of options for those seeking dairy-free alternatives, and producers are continually innovating to create distinctive, tasty products that rival their dairy-based counterparts.
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Nut cheese is made through fermenting, ageing and flavouring
Nut cheese is a vegan alternative to dairy cheese. It is made through fermenting, ageing, and flavouring.
To make nut cheese, you first need to make nut milk. Raw, organic nuts are washed and soaked, and their size and density dictate their soak time. The nuts are then blended with water and, traditionally, nutritional yeast, which is responsible for the cheesy flavour. Salt can be added before fermenting to prevent moulding and enhance flavour. Fermentation takes a minimum of eight hours, and the longer the cheese ferments, the stronger the flavour and odour.
Once fermented, the cheese is flavoured. Common flavourings include lemon juice, garlic powder, onion powder, and black pepper. More advanced flavourings include saffron, truffles, and blue-green algae. The cheese is then rolled into a log shape and aged in the fridge for 4-6 days, which dries it out and makes it firmer. The ageing process also concentrates the flavour.
The best nuts for making cheese are cashews, due to their mild, buttery taste and high fat content, which creates a rich, creamy texture. Macadamia and almond cheeses are also popular, although almonds are more difficult to use due to their bitter skin.
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Frequently asked questions
Nut cheese is a vegan alternative to dairy cheese. It is made from nut milk instead of animal milk. Nut cheese is made through a process of fermenting, ageing, and flavouring.
Cashews are a popular choice for nut cheese as they have a mild buttery taste and a creamy texture. Almonds and macadamia nuts are also used to make nut cheese.
To make nut cheese, you will need nutritional yeast, agar powder, and cornstarch. You will also need a food processor or blender to achieve the right consistency.
