Friday, 4 May 2018

Paprika Nut 'Cheese' Served on Red Crackers

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. 


  1. I like these nut cheeses as opposed to the supermarket vegan cheeses which disappoint. I went to a vegan festival last weekend and I bought three "Tyne cheases" and we are currently eating the smoked one. The difference to yours is that it is a fermented cheese using probiotics. I need to do a bit more research into these.....

    1. Thanks Ray. I would agree with you, but I am always willing to try new products as long as the prices are not extortionate. I have seen Tyne Cheases, and have been tempted by the Berbere one, but then I saw a recipe in cookbook for v cheez with berbere, so will give that a go. You must tell me though, what 3 flaovurs do you have, and if you have the Berbere what you make of it.

    2. I had the berbere one, the smoked paprika and the truffle. Berbere was lovely and the truffle was subtle enough. The smoked one tasted overly strong for my taste but sue liked it - found a few recipes for making cheese from nuts using rejuvalec to ferment it including a feta - will report back!

  2. Looks delicious - I can't remember when I first heard of nut cheese - probably more like the noughties than the nineties but it is a revelation. Never heard of red crackers but I love the photos.

    1. I smiled at noughties than the nineties :)

  3. Not being a fan of regular cheese, I'm still lagging behind with trying homemade vegan ones (and shop vegan ones in most instances). This does appeal though and it is a beautiful colour.

    I hope you enjoy the long weekend - and that the sunshine we have here is also present in Wales.

    1. I think you will like nut cheez Kari. And let me tell you, if I could post it to you I would, but I am not sure how the product would travel.
      Re the weather and the long w/e. We are making the most of it, went to Bristol St Paul's area yesterday then Stokes Croft, and today has been a day in the garden - slowly catching up. Hope it lingers for tomorrow so that we can finish off.

  4. I make nut cheese every week or so. I love them all!
    This cheese on those crackers must be a perfect match!

  5. I do love nut cheese. It's one of the few readymade vegan things that I'm willing to spend a few quid on. And I quite like making it at home too. I do love smoked paprika - I would put it in everything if I didn't stop myself. I love the red crackers and red cheese together - it looks like snack time on a beautiful alien planet.

  6. Matt made me nut cheese for the first time, oh, six-seven years ago when started having unreasonable pangs for goat cheese. It was like a whole new world opened up. At that time we couldn't buy store-bought versions, but we can now. All the rage as you say.

    I've never included sun-dried tomatoes though and bet that adds a fantastic flavor element. I shall have to give it a go!


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