This Cheese is Nuts!: Delicious Vegan Cheese at Home by Piatt Julie

Author:Piatt, Julie [Piatt, Julie]
Language: eng
Format: epub, azw3
Publisher: Penguin Publishing Group
Published: 2017-06-12T16:00:00+00:00

JAPANESE MISO CHEESE

Fermented garlic adds sweet, mild notes to this Asian fusion cheese. Spread onto Buckwheat Crackers and top with dried seaweed for a delicious appetizer. (See photo here .) ■ MAKES 2 CUPS CHEESE SPREAD OR ONE 4-INCH CHEESE ROUND

1 cup raw cashews

1 cup fresh coconut meat from a brown coconut (do not substitute with coconut flakes)

⅔ cup aquafaba (liquid from canned garbanzo beans)

1 tablespoon coconut oil, plus more for greasing the cheese molds

2 fermented black garlic cloves

½ tablespoon chickpea miso paste

1 tablespoon nutritional yeast

½ teaspoon apple cider vinegar

1 small seaweed sprig, any variety

Pinch of large-grain Celtic sea salt

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EASY PRE-PREP:

Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.

In the bowl of a food processor pulse the fresh coconut pieces until mealy in texture. Cover and refrigerate until ready to use.

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