While
this tastes nothing at all like cheese, it is a very pleasant spread,
with a similar consistency to soft cheese. The lemon juice gives a hint
of sourness, which might possibly remind the more imaginative of
goats' cheese. If you can make it well in advance,
so much the better: it will let the flavours combine all the more. As
you are unlikely to have fresh herbs, don't be mean with the flavourings .
Makes about 1/2 cup
1/2 cup
sunflower seeds or blanched peanuts
1 1/2
tsp nutritional yeast
1/2
tbsp lemon juice
1 clove
garlic peeled and crushed
1/4 tsp
garlic powder
1 tsp Annie's Mixed Herbs
1/2 tsp
salt
1 1/2
tsp chives or other fresh herbs, finely chopped
1/2
tbsp reserved soaking water
Method:
- Soak sunflower seeds/peanuts in water overnight or simmer them for 10 minutes. Then drain and reserve the water.
- Put about half the chives aside, and then put the seeds, yeast, lemon juice, garlic, garlic powder, Annie's Mixed Herbs and salt in a blender. Blend until the cheese comes together, achieving uniform consistency.
- If all the
ingredients get stuck to the side of the blender, which they probably will, scrape down the sides as often as necessary, adding a little more water, if required.
- Taste critically and adjust the seasoning. You may want to add more garlic, herbs or lemon juice.
- Shape the cheese on a plate by hand, or simply serve in a bowl or on a plate, topped with the extra fresh chives.
The flavours of this
vegan cheese develop and combine together, so it’s worth not eating
it all up at once! It seems to keep quite well for several days,
loosely covered.
Variations:
- Substitute, or add onion powder for the garlic powder.
- Use different nuts or seeds.
- Add smoked paprika.
- Add chilli flakes
- Add some chopped peppadew peppers after blending.
- Add chopped capers after blending.
- Mix in some pesto once the mixture is blended.
- Form the cheese into a log and roll in either Annie's Mixed Herbs or cracked black pepper.
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