This smooth, non-dairy, nut-based cheese is extremely versatile. In this preparation, we roll in a variety of additions such as fresh herbs, peppercorns, or candied walnuts.
Steps
1
Mixing in the Flavorings
Ingredients
1 recipe Macadamia Cheese Base
1 tbsp nutritional yeast
1 tbsp onion granules
freshly grated nutmeg
1/2 tsp sea salt
1/2 tsp white pepper (optional)
Once cultured, add the Macadamia Cheese Base to a bowl.
If not done so already - mix in the seasonings. Mix to thoroughly combine the ingredients.
2
Shaping & Options to Rolling Cheese In
Ingredients
Choice 1: 1/2 cup fresh herbs, chopped (tarragon & chives)
Choice 2: 1/2 cup Maple Chipotle Candied Walnuts, chopped
To shape the cheese, scoop onto a piece of parchment paper or onto a non-stick dehydrator sheet. Then using your hands, mold the cheese into a log-like shape. Fold the sheet over and roll the cheese to form a nice roll. Cut the cheese in half and set one half aside.
Next, roll the cheese in your choice of ingredients, such as fresh herbs, peppercorns or Maple Chipotle Candied Walnuts. Then simply roll and gently press the cheese into the ingredients used. Carefully, press the ends of the cheese onto the ingredients as well. Carefully roll the cheese one last time, to ensure it is evenly shaped.
Serve these cheeses as part of an appetizer or salad or simply serve as part of a non–dairy cheese platter.
Hi Mavis. They are slightly different in their level of coarseness. You can interchange them here but dial back the powder a bit as it will be more volume per TB. Lauren
Hi Sepideh: So, delicious, right? I imagine that this "cheese" would make a beautiful ingredient to a nosh board. Thanks for letting us know. Cheers, Char
Hi Pamela: thanks for writing. I have made these cheeses, and they do freeze well. Wrap them well, and store them without adding the covering. Best to store them formed, and once thawed, add herbs, etc. Hope you have a safe journey. Cheers, Char
Is there a specific brand of nutritional yeast everyone is using? The one I used had overwhelming flavor of nutritional yeast and thats all I could taste
Hi Robert: Thanks for writing. Not sure what you were using. My personal favorites are from Trader Joe's (currently out of stock, nationally), Bragg's, Red Star. I prefer a small flake on my nutritional yeast, and the brands mentioned bring that quality. Another reputable brand is Bob's Red Mill. To me, it really tastes like cheese. Hope this is helpful to you. When I was a new user of "nooch," its fun name, it used to taste like yeast, but it has sodium in it and is a total flavor enhancer. Thanks, Char
Hi Debbie: You can omit the nutritional yeast, if you are not opposed to miso paste, you may want to substitute the miso paste--start out with one tablespoon, and adjust flavor to your liking. Hope this helps. Cheers, Char
Thank you so much Sandy! Just out of curiosity, what does fat do? Or why is it the amount of fat that's the reference, I would be very interested to know :)
Lauren L •Hi Mavis. They are slightly different in their level of coarseness. You can interchange them here but dial back the powder a bit as it will be more volume per TB. Lauren
Char N • Rouxbe Staff •Hi Sepideh: So, delicious, right? I imagine that this "cheese" would make a beautiful ingredient to a nosh board. Thanks for letting us know. Cheers, Char
Pamela W •Has anyone tried freezing this? We are traveling to a vacation location and I would love to bring this with me.
Robert H •Is there a specific brand of nutritional yeast everyone is using? The one I used had overwhelming flavor of nutritional yeast and thats all I could taste
Sandy S •Hi Rhea Maria, You could try using cashews, they have a similar fat content, though the flavor profile will be slightly altered. Cheers, Sandy