The texture of this vegan cheese is similar to a ricotta but just slightly firmer even holding the shape of the container it’s made in. It can also be used as a cheese spread and makes a great hummus.
I’ve found this recipe is best made with walnuts. Pine nuts would also work but they are no longer on the approved food list.
The walnut cheese has more of a gritty texture and kind of a beige color but still has a nice flavor and stores in the fridge for about 5 to 7 days. It can also be frozen and kept for a month or longer.
- 100g Walnuts
- Spring water
- 3 tbsp Irish Moss Gel
- 2 tbsp Tahini Sesame Paste
- 2 tsps Sea Salt (to taste)
- 1 tsp Coconut Oil
- Soak the nuts overnight, strain and remove any flaky skins for smoother texture.
- Place nuts into a blender starting with a quarter cup of water. Keep a cup of water nearby so you can add more while blending. Pulse the nuts into bits first and then blend them adding water slowly as you need until you get a creamy liquid. It should be the consistency of a Ranch salad dressing or close to it.
- Add 3 tablespoons of Irish moss gel and blend until smooth. You should see the texture change a little.
- Add 2 tablespoons of sesame paste, 1/2 tablespoon of coconut oil (optional) and a teaspoon of salt. Blend and mix well.
- Taste the mixture and add a little more salt if it’s bland. The sesame paste and the salt give it the cheesy flavor.
- Once you’ve reached the desired flavor pour your mixture into a container and cover. Put it in the fridge to set. After several hours or by the next day it should firm up . If you’re gentle enough with it you’ll even be able to slice it.