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By: Hannah

Caraway, fennal and olive homemade vegan cheese

I personally have not seen a flavour like this in our supermarkets yet. Let’s give it a go at home shall we?

Ingredients

  • 2 cups of macadamia nut soaked for 4 hours
  • 1 cup of water for the above
  • 1 tsp of probiotics powder

Place the above in a high speed blender until smooth.

Place the mixture in a strainer that has been lined with cheesecloth. Then, place a weight on top that is heavy enough to remove the liquid but not push the cheese through.

Leave to culture at room temperature for 48 hours

After the 48 hours, stir in or use a blender to add the following

  • 1/2 tsp salt
  • 2 tsp of nutritional yeast
  • 1 tsp lemon juice
  • Stir in the following by hand
  • 1/4 cup of olives
  • 2 tsp of caraway seeds
  • 1/2 tsp ground fennel seeds

Use a metal mould and spoon the mixture in. When it is full, gently remove the mould and repeat until the mixture has been used up.

Place in the fridge to firm up, ideally over night.

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