Native Sandalwood Nut & Cashew Cheese with Kakadu Plum & Mountain Pepperberry + Roasted Wattleseed & Saltbush
Time: 20 minutes + soaking time
Makes: approx. 4 cups
This week we’re sharing two great tasting nut cheese recipes in one. Our native Sandalwood Nut & Cashew Cheese recipe is a great, versatile nut cheese base that combines beautifully with many different flavour combinations. We’ve taken half the mixture and added native Kakadu Plum & Mountain Pepperberry and to the other half have added Roasted Wattleseed & Old Man Saltbush.
These nut cheese combinations make a great starter, served with toasted crispy baguette croutons or vegetable crudités. You’re vegan friends will love it!
Native Sandalwood Nut & Cashew Cheese Base
- 1/2 cup TASC Native Sandalwood Nuts, soaked for at least 2 hours (or overnight)
- 2 cups raw cashews, soaked for at least 2 hours (or overnight)
- 1/2 cup nutritional yeast (see Tips)
- 1/2 cup lemon juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 cup water, plus extra if needed
Kakadu Plum & Mountain Pepperberry Nut Cheese
- 1/2 Native Sandalwood Nut & Cashew Cheese Base
- 1 tbsp TASC Native Kakadu Plum powder
- 1/2 tsp TASC Native Mountain Pepperberry, finely ground
- 1/2 tsp Turmeric powder
Roasted Watteseed & Saltbush Nut Cheese
- 1/2 Native Sandalwood Nut & Cashew Cheese Base
- 1 tbsp TASC Native Wattleseed
- 1/2 tsp TASC Native Old Man Saltbush
This week we’re sharing two great tasting nut cheese recipes in one. Our native Sandalwood Nut & Cashew Cheese recipe is a great, versatile nut cheese base that combines beautifully with many different flavour combinations. We’ve taken half the mixture and added native Kakadu Plum & Mountain Pepperberry and to the other half have added Roasted Wattleseed & Old Man Saltbush.
These nut cheese combinations make a great starter, served with toasted crispy baguette croutons or vegetable crudités. You’re vegan friends will love it!
- Drain and rinse Sandalwood nuts and cashews.
- Place TASC Native Sandalwood Nuts, cashews, nutritional yeast, lemon juice, garlic powder, sea salt, and 1/2 cup water in a food processor.
- Pulse until mixture is well combined.
- Scrape down the sides of the food processor with a spatula.
- Turn the motor of the processor on and with the motor running, slowly drizzle in the water and let the nut cheese blend for about 10 seconds.
- Stop and scrape the bowl down again.
- Continue processing for a full 1-2 minutes, or until the nut cheese is smooth and thick, adding extra water if needed.
- Transfer half the nut cheese base to a bowl and set asidel
- With the other half, add TASC Native Kakadu Plum powder, Mountain Pepperberry and turmeric powder. Pulse until flavours are well combined.
- Taste for seasoning and add extra salt if need.
- Transfer to a glass jar, seal the lid and place in the refrigerator while you make the second nut cheese flavour.
- Clean and dry food processor bowl.
- Add reserved nut cheese base with TASC Native Roasted Wattleseed and Old Man Saltbush.
- Pulse until flavours are well combined.
- Transfer to a glass jar, seal and store in the refrigerator until you’re ready to enjoy.
- Serve with toasted crispy baguette croutons and vegetable crudites.
Tips
- Nutritional yeast can be purchased from most health food stores or from the health food section of your local supermarket.
- Add fresh chopped parsley to your nut cheese to alter the flavour slightly.
- Use freshly squeezed lime or orange juice instead of lemon juice.
- Store in the refrigerator for up to one week or in the freezer for one month.
Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie