This vegan herb & nut cheese recipe’s one of my favourites because it’s so simple, delicious and versatile. Ok, I know, I know – I always say that about my favourites, but that’s because I like to make making food simple!
You can vary the flavour by changing the nuts or herbs you choose to use. This time I used dill, parsley, oregano. For the nuts I used cashews and pine kernels, but you could equally make this with almonds or macadamia or any other nut of your choice.
You’ll also need 2 cloves garlic (or you can use garlic powder), 1 tin coconut milk (or other non-dairy milk), 1.5 tbs agar agar, 2 tbs tapioca, 1 small tsp salt, ground black pepper, 1 tsp mixed herbs, 1-2 tbs lemon juice, dash of cider vinegar.
Add your nuts and chopped garlic to the blender. Boil the kettle and pour in a little bit of hot water, just enough to give a touch of liquid to be able to blend the nuts. Blend until completely smooth.
Next pour in the agar agar, tapioca, salt, pepper, mixed herbs, lemon juice and coconut milk and blend again.
If your blender is small, you can just add a portion of the coconut milk and blend until fully mixed. Then pour the mixture into a saucepan and add the rest of the coconut milk to the pan, using a hand blender to give it the final mix.
Once you have all your ingredients well blended, taste the mixture. The first time you make this, you might not know how to check the taste, but with time you’ll get used to it. You’re checking for the salt level, herb level, lemon & vinegar level, any of which you can adjust at this point if necessary.
Pour all the mix into a saucepan and heat on a medium heat, stirring all the time. Bring the mixture to a boil and then reduce the heat to keep it simmering.
Don’t stop stirring! I set the timer for 8 minutes from when the mixture is cold because while you’re stirring 8 minutes can seem like a very long time and having the timer set means I don’t have to clock-watch.
Most recipes say you should heat for 5 minutes but if you don’t cook the agar agar enough, it won’t set. So I prefer to play it safe and cook the mixture for about 8 minutes, counting from the start when the mixture goes into the pan.
It will thicken up as you stir. When the mixture is leaving track marks in the pan it’s almost ready to pour into plastic containers. Smooth down into the pots and leave to set in the fridge for a few hours.
Turn out the cheese and roll the edges in a mix of parsley and paprika and return to the fridge to continue hardening.
This herb nut cheese recipe’s one of the best I’ve made yet because it’s so reliable, quick, easy & tasty. I like this herb nut cheese even better than the earlier cashew nut cheese recipe and as macadamia nuts are so expensive, it also wins over the macadamia cheese recipe. Together with my favourite nut cheese recipe, which is a cheese for every day use to replace Cheddar, I think we’ve got the cheeses covered for now.
So there you have it, another vegan, gluten free YUMMMMM.
Quick, versatile and delicious herb nut cheese to make at home.
- 1 cup cashew nuts
- 1 cup pine kernels
- 1.5 tbs agar agar
- 2 tbs tapioca flour
- 2 cloves garlic
- 1 tin coconut milk
- 2 tbs lemon juice
- dash cider vinegar
- 1 tsp mixed dill parsley & oregano
- 1 small tsp salt
- black pepper
- paprika powder and parsley
- Blend the nuts, pine kernels and garlic in a little boiling water until smooth.
- Add all the other ingredients and blend again.
- Taste to check the level of herbs, salt, lemon, vinegar.
- Transfer to a pan and bring to the boil, stirring all the time.
- Reduce the heat and simmer, stirring continuously for another 5 minutes, until the mixture is thick and leaving tracks in the pan as you stir.
- Pour into cheese moulds or plastic pots and place in the fridge to cool.
- Carefully remove from the plastic moulds and roll the cheese in a mix of paprika powder & parsley.
Most recipes tell you to soak your cashew nuts before blending but I've found nothing negative about using them straight from the packet so I don't soak them anymore.
As always, if you have any comments or questions, leave them below and I’ll get back to you a.s.a.p.