Cucumber Cheese hors d'oeuvre
This cheese takes a couple of days but it’s worth fermenting it for the amazing flavour it produces. The rich nut cheese plays off against the cucumber perfectly.
Ingredients
1.5 Cups Macadamias – Soaked overnight
0.5 Cups Cashews – Soaked overnight
Approx ½ cup of water
Probiotic capsule
1 Teaspoon Salt
1 Teaspoon Nutritional Yeast
1 Teaspoon Lemon Juice
¼ cup fresh dill, finely chopped
1 cucumber sliced in rounds approximately 0.5cm
Method:
Take the soaked nuts, rinse and blend with as little water as you can and blend until smooth, add a probiotic capsule to the mixture and blend again, moving around with a spatula as required. Remove and place into a cheesecloth over a colander and bowl. Wrap firmly with the cheesecloth and cover with a clean tea towel. Place in a warm spot (just above room temp or room temp if it’s summer) and leave for at least 24 hours but no more than 48.
Once fermentation has begun, take your cheese and blend in approximately:
1 Teaspoon Salt
1 Teaspoon Nutritional Yeast
1 Teaspoon Lemon Juice
¼ cup fresh dill, finely chopped
Pipe on to cucumber rounds, top with a little more dill and serve.
You can also place this cheese in a ring mold and refrigerate for a few hours before serving as a whole ‘cheese’. Be aware that using fresh dill will shorten the shelflife. If you want to try ageing your cheese, use dried herbs and refrigerate in a well sealed, air free container for several months.
recipe type: