I know it sounds crazy making cheeze from nuts but it works! Infact it works brilliantly. This tastes so good but is completely dairyfree. It reminds me of that lovely soft creamy cheese you buy in France full of creamy raosted garlic and fresh flavoursome herbs. Also because its made from primarily nuts its so filling, you can't eat too much of it. Wondrful with some sugarfree chutney and spelt flatbreads, such a treat.
1 Head of garlic
4 Tablespoons of mixed fresh herbs (my favourite is Rosemary and Parsley)
1 Cup Cashews soaked overnight in water
1/4 Cup coconut flakes soaked in water for 15 minutes prior to using
Juice of 1 lemon
Himalayan rock salt and freshly ground black pepper
Chop the top 1/4 off the head of garlic and wrap in foil and pop into a hot oven for about 20/30 minutes till the cloves of garlic are all caramelised.
Squeeze the soft garlic out of the papery bits and add to a blender with the drained cashews, coconut flakes and lemon juice. Blend till as soft as you can get it though you may need to stop and scrape the mixture down the sides. Don't be tempted to add water.
Line 2 ramekins with cheese cloth or muslin.
Chop the fresh herbs and put 1/4 in each of the ramekins.
Taste and season the cheeze then divide between the 2 dishes. Cover with the remaining herbs. Cover with the cheesecloth and then stand one of top of the other. Fill a third ramekin with water and stand that on top of the ramekins to weigh them down.
Place in the fridge overnight. Then remove from the ramekin and remove the cheesecloth before serving.
Store in the fridge.
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