Herbed Cheese with Mushrooms
Since adopting my plant-based diet, I was fascinated by the idea of making my own cheese….from nuts! The first time I did it and it actually worked, I was hooked. It’s not a quick recipe to throw together, but it’s relatively easy. If you’re willing to put in the time and a little effort, the payoff is well worth it!
This is rich, savory nut cheese full of flavor and creaminess. Make sure you have cheesecloth in the kitchen!
Adapted from The Humble Plate
Makes a full 2 cups
Prep time: 30 minutes plus refrigerator time of approx. 2 hours
Bake time: 30-40 minutes
- 1 cup cashews (soaked)
- 1/2 cup almond meal (flour)
- 1 teaspoon (or 2 small cloves) garlic (minced)
- Salt to taste
- Herbs of your choice: thyme, Herb de Provence, sage
- 1 cup mushrooms, sliced
- 2 1/2 Tbls lemon juice
- ¼ cup + 1 Tbls water
- Water or broth sauté mushrooms until browned.
- Put mushrooms into a small bowl and place in freezer to cool for 10 minutes.
- Blend the cashews in the food processor first, then add the rest of the ingredients (except mushrooms), and process until smooth.
- Transfer the cheese mixture into another bowl.
- Remove the mushrooms from the freezer and chop very finely.
- Stir mushrooms into cheese mixture to thoroughly combine.
- Place cheese mixture in a doubled piece of cheesecloth, gather at the top and tie with elastic band or string. Place over top of a small bowl and leave in the fridge for two hours. You can also let it rest in a strainer over a bowl.
- After two hours, cut the elastic band and release the cheese mixture into a lightly sprayed oven-safe dish by holding the cheese at the bottom and flipping it upside down gently (the smooth side will be up).
- Bake for approximately 30 minutes at 400 F (until the top begins to crack).