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If you don’t have time to wait for the AlmondCashew “Chèvre” (facing page) to ferment, you can make this quicker cheese. Pine nuts are soft enough to puree with no soaking, and rich enough to give you a cheesy, spreadable texture.
Ingredients
- Canola oil
- 1 cup/115 g raw pine nuts
- ½ cup/55 g raw cashews
- 2 tsp freshly squeezed lemon juice
- 1 tsp white miso
- ½ tsp salt
- ½ cup/120 ml plain
- almond milk or other milk
- 2 tbsp cornstarch/cornflour
Instructions
- Oil an 8-oz/240-ml ramekin. In a food processor, finely
grind the pine nuts and cashews, then add the lemon juice,
miso, and salt and process until very smooth. - 2 In a small saucepan, whisk together the milk and cornstarch/
cornflour. Put the pan over medium heat and, whisking constantly, bring the mixture to a boil. As soon as it boils, it will be very thick. Cook for a few seconds, then quickly scrape
the mixture into the processor with the nuts. Process and
scrape down the sides, repeating until the mixture is very
smooth. Transfer the “cheese” to the oiled ramekin and cover.
Refrigerate, tightly covered, for up to 1 week. Slice or spread
like soft cheese.
