I came up with this recipe when consulting at The General in Mount Maunganui, Tauranga. We changed the nuts depending on what we had-but macadamia was the best. The cheese is like a cross between feta and silk tofu. Try it slightly warm with a beetroot salad.
2 ½ cups x macadamia nuts
2 cups x soaked nuts
2T x nutritional yeast
2 x garlic cloves-pureed
1 Tsp x salt
1 Tsp x milled black pepper
¼ cup x grape seed oil
2Tbsp x Miso
1Tbsp x lemon juice
½ cup x soaked nuts
3 cups x filter water
1.2g x Agar agar to every 100g of milk and nut mix
Soak nuts and water overnight in the fridge
Before you start-line your loaf tin with cling film and give it a light oil spray.
Next day drain nuts from water. Throw away water and split your nuts into 2 different bowls with your recipe amount in each
Blend nuts, nutritional yeast, garlic, salt and pepper in a kitchen food processor to make made mealy texture
Put nut mix into a bowl and mix with miso, lemon juice and grapeseed oil. Leave to one side for later.
Blend nuts and 3 cups water in a food blender for 1-2 minutes to make nut milk.
Weigh nut milk into grams (should be around 900g) and add to a sauce pan.
Add your agar agar to the nut milk (should be around 12g) and give it a really good whisk to active the agar agar.
Over a medium heat, bring the milk to the boil-whisking every minute to stop from catching on the bottom.
When milk is about to boil-turn the heat up and once it boils whisk the milk at boiling point for 45 seconds.
Pour actived nut milk over your bowl of nut mix and whisk together well.
Pour into your rectangle tin and leave to set in fridge overnight.
Cut into ½ inch slices and enjoy.
Ingredients you can buy here:
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|Macadamia nut kernels pieces style 5 premium
|Monin coffee syrup
|Garlic crushed tradewinds
|Grapeseed oil rubino
|Agar agar powder swallow