It's Friday evening and the start to our weekend. Yay, even better its a long weekend with the public Bank Holiday in the UK on Monday.
Later on this evening, we will be sipping white wine and snacking on some crackers with some homemade red Nut Cheese.
Nut cheeses are all the rage right now with vegans.
I first came across Nut cheeses in 1990s when I stumbled across publication by a little known vegetarian writer called Dave Dutton - I think the cookbook was The Green Revolution Cookbook, but I cannot remember for sure as he has a few publications. His vegan nut cheese recipe also contained soya flour which is not used often as it once was. However, the recipe I made was not based on his recipe, as I could not locate the book on my shelves.
The red in this vegan Nut cheese comes from smoked paprika. To give you an idea of how this red nut cheese sliced. I have served it on some red crackers. It was really good with umani undertones from the miso paste. I have also stirred in into a pasta salad for lunch.
Red Nut Cheese
240g raw cashews
5 sun dried tomato
70g coconut oil
25g nutritional yeast
3 tablespoons dark miso paste
1/2 teaspoon garlic powder
2 teaspoons smoked paprika
1/2 teaspoon salt
Soak the cashew nuts for 30 minutes.
Then blend all the ingredients for around 5 minutes.
Transfer to a container or wrap.
Place in fridge
Unmould and enjoy on crackers
Or allow to get to room temperature and use like a pate.
Use within the month, it loses it flavour.
Adapted and inspired by this and this recipe.