The Secret to Making a Sharp, Tangy, and Creamy Vegan Cheese
by Abigail Libers, May 14, 2018
This nut cheese recipe from Lauren Montgomery, a chef at Double Zero in New York City and founder of health coaching business Montys NYC, is easy to whip up and imparts the same satisfying, umami flavors as real cheese. Simply soak cashews and macadamia nuts overnight and then blend them with nutritional yeast, rosemary, lemon juice, truffle oil, miso, and salt. “Soaking the nuts makes them easier to blend and breaks down enzymes so your body can absorb the nutrients more readily,” says Montgomery.
“Soaking the nuts makes them easier to blend and breaks down enzymes so your body can absorb the nutrients more readily.”
Slather this creamy cheese on crackers for your next dinner party, or dip it in vegetables for a healthy snack. Ready to try give it a try? Scroll down for the recipe!
Double Zero, 65 2nd Avenue, New York, New York, 10003, 212-777-1608, matthewkenneycuisine.com/double-zero
Rosemary Truffle Nut "Cheese"
Prep Time8 minutes
- 3/4 cup cashews (soaked overnight)
- 1/4 cup macadamia nuts (soaked overnight)
- 1/3 cup water
- 3 Tbsp nutritional yeast
- 1 Tbsp rosemary, finely chopped
- 1 tsp lemon juice
- 1/2 tsp truffle oil
- 1 tsp miso paste
- 1/2 tsp salt
In bowl filled with water, soak the nuts overnight. (Make sure the nuts are fully submerged in the water.)
Discard soaking liquid from nuts. In a high-speed blender, blend the nuts and water until completely smooth.
Transfer nut mixture to a bowl. Add the nutritional yeast, rosemary, lemon juice, truffle oil, miso, and salt. Mix to combine.
Enjoy on crudité, buckwheat crackers, or straight out of the bowl.
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