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Native Sandalwood Nut & Cashew Cheese

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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 crudites. You’re vegan friends will love it!

Time: 20 minutes + soaking time

Makes: approx. 4 cups

Ingredients:

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

Method:

1. 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

2. 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 aside.

3. With the other half, add TASC Native Kakadu Plum powder, Mountain Pepperberry and turmer- ic powder. Pulse to 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.

4. 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 it.

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

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