THREE NUT "CHEESE"

Getting that cheesy flavor without buying processed vegan food can be difficult, but I think Robin Asbell of Big Vegan cracked the code.  The cheese flavor and  creamy consistency are similar to  Alouette cheese.  It is great on crackers, in a wrap, mixed into a tomato sauce, or dolloped on a simple margherita pizza or cauliflower pizza.  We have made her recipe a handful of times and can’t seem to get enough of it.  Because I can’t leave anything well enough alone, I have made a few changes.  The acidophilus capsules that she mentions are made with gelatin, so I used Multidophilus Powder instead.  ¼ teaspoon seems to be the right amount.  I also added garlic powder.  You could add some dried or fresh herbs too.  The possibilities are endless.

Don’t be scared off by the two day process.  It does take some pre-planning but it is not time consuming.  You will be so glad you did.

A note on Robin Asbell:  Robin has written several vegan cookbooks, but this is the first one I purchased.  I am going to check out some of her earlier cookbooks when I get a chance.

INGREDIENTS:
1/3 cup macadamia nuts

1/3 cup raw cashews

1/3 cup slivered or flaked almonds

¼ teaspoon vegan Multidophilus Powder or similar (be careful some Acidophilus formulas include milk, goats milk or gelatin)

1 Tablespoon oil (I used olive oil or coconut oil)

1 teaspoon fresh lemon juice

½ teaspoon salt

Garlic powder to taste

Two days ahead:

Put the nuts in a bowl and cover in cool water and refrigerate overnight. 

The next day, drain the nuts and puree in a blender or food processor with ½ cup fresh water.  Puree until nice and smooth.  You might have to scrape down the sides a few times.  Add the Multidophilus or Acidophilus powder and mix well.   Transfer the cheese mixture to a ceramic or glass container and cover loosely.  Let stand at room temperature for 24 hours.  You will start to see the cheese expand and bubble a little bit.  That is what gives the three nut “cheese” its great flavor.

When the cheese is ready and has fermented for the full 24 hours, add the oil, lemon, salt and garlic powder.  Cover tightly and refrigerate.  You are ready to enjoy.