Years passed before I experimented with nut cheeses. I never particularly enjoyed nuts. However, nut cheeses take on a new dimension with the addition of a few ingredients starring spices.
I have always loved cheeses however I avoid two common ingredients found in most nut cheese - nutritional yeast and fermentation. There is no need for either.
Nut ‘cheeses’ add great taste to casseroles, pizza, sandwiches and crackers!
I make my own mustard for two reasons - to avoid vinegar and because I have discovered how easy it is! Making mustard with fresh lemon juice works beautifully! Nothing is better than making our own food; it contains only fresh, living food with a touch of our love and care!
Firm Cashew Nut ‘Cheese’
Ingredients
1 cup raw organic cashews (soaked for 3 hours in filtered water)
1/3 cup homemade vegetable soup stock (no salt or fat added) or filtered water
5 tbs freshly squeezed lemon or lime juice
1/4 cup Lebanese or Israeli tahini paste (sesame seeds only)
1/2 large carrot
1 1/2 tsp grey sea salt
1/4 tsp paprika
1/8 tsp cayenne pepper
1 tbs homemade mustard*
1 tbs onion powder
1 tsp garlic powder
1 cup filtered water
1 tbs agar agar powder
Method
Soak the cashews for 3-6 hours. Add the drained cashews, soup stock, lemon/lime juice, tahini paste, chopped carrot, salt, paprika, cayenne pepper, mustard and onion and garlic powders into a blender and run on high until thoroughly mixed and the mixture is thick and creamy in texture.
In a sauce pan, add the filtered water and agar agar powder. Mix together and bring to a boil stirring constantly. Once it has reached a boil, cook at a boil for five minutes. Make sure to keep the boil for the entire five minutes while continuing to stir. Pour the agar agar mixture into the blender, mix through with a silicone scraper and run on high for one minute. Pour the mixture into a glass, airtight container that comfortably holds 4 cups. It is important to work fairly quickly with the cooked agar agar as you will notice it begins to harden right away. Place the container in the refrigerator for several hours to completely set.
While you can freeze the cheese, when it thaws you will notice it has lost its firmness. I make one container and keep it in the refrigerator. It will last several weeks.
*Homemade Mustard
Ingredients
1/3 cup mustard seed (even mix of yellow and brown mustard seeds)
1/3 cup filtered water
1/3 cup freshly squeezed lemon juice
1 tbs pure maple syrup
1/2 tsp ground turmeric
1/2 tsp grey sea salt
1/8 tsp cayenne pepper
a pinch of horseradish powder (optional)
Method
Place the mustard seeds in the filtered water in a ceramic bowl with a plate over the top and leave on the counter for 24 hours. This steps helps to alleviate the bitterness of the mustard seeds. The next day, add the remaining ingredients, put a plate over the top and leave for 48 hours.
On the third day, fill a pot with water and 1-2 small to medium jars, with out the lids. Bring to a boil and sterilise for at least 5 minutes. Remove the jars with thongs and let the jars air dry on the counter. Turn off the boiling water and place the lids in the hot water for several minutes. Remove with thongs and let them air dry face up.
Take the mustard mixture and pour into a high speed blender. Mix on high until the mustard is smooth and thoroughly mixed. Taste and make any necessary adjustments to saltiness, sweetness or consistency. Resist the urge to add more sweetener to combat the bitterness you may taste: in two days to a week’s time the bitterness will be gone. Spoon the mustard into the sterilised jars without touching the inside of the jars. Seal the jars and let them cool to room temperature before storing in the refrigerator. The mustard will last for up to 6 months in the refrigerator.