Walnut Cheese

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I love, love, LOVE this dish! Filling a bagel with this walnut cheese makes a perfect filling lunch! This is what you will need:

1 cup walnut pieces
4 teaspoons freshly squeezed lemon juice
2 teaspoons extra virgin olive oil
Salt
Black pepper
A little cold water

Here’s how you do it:

Soak your walnuts for a couple of hours, or as long as you can spare, but at least 20 minutes. Drain and rinse.

Place all the ingredients apart from the water in a food processor or blender. Blend and keep scraping down the sides. Add a little cold water to help with the consistency of the walnut cheese. Keep processing and scraping down the sides. It will be ready when it’s well combined but still firm.

Tip the mix into a glass dish and refrigerate. Whatever you do DON’T be tempted to eat it straightaway. Honestly, it tastes way better if the flavours have had a chance to combine for 24 hours! Try it and you will see what I mean.

All the best!

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20 thoughts on “Walnut Cheese

    1. The Vegan Green

      Yes, definitely has more flavour than cashew cheese, haven’t tried with almonds yet. Thought I should get more walnuts in my diet!

  1. I am SO excited about this cheeze idea! We just harvested our walnut tree and this recipe is going to be made today. I might mess about with using a little rejuvalac or some of my non-dairy kefir whey to give this cheeze a little bit of “zing” fermentation style and might see how it ages in the fridge over a period of a week. Can’t wait to try this on some good homemade crackers, cheers HEAPS for this share you creative little vegemite you! :)

    1. The Vegan Green

      Had to share this walnut cheese as I loved it so much – in fact I’m going to make some more as soon as it runs out! Love walnuts straight off the tree, beautiful nuts and so good for you :) Hope you’ll post the results of your cheeze?!

      1. I will wait the 24 hours and then might let it age up to week in the fridge. Will use homemade non dairy kefir to give it a bit of a fizz :)

      2. Kefir is a tangle of yeasts and bacteria that act together to do stuff to milk. I make my own vegan kefir by chucking these “grains” into homemade non dairy milk (I even tried chickpea milk and they solidiered on ;) ). While obviously not these guys natural habitat, so long as you chuck them in a bit of recognisable dairy every now and then they keep on doing their thang. They turn non dairy milk into a most interesting beverage that is carbonated and fermented and very probiotic. I use it in my morning green smoothies and it would be great to culture cheezes. I am going to give it a go :)

  2. Pingback: Walnut Cheese with Basil – Vegan | The Veggie Green

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