I love cheese, even though I'm lactose intolerant - when I eat it my face goes puffy and I pass out in a food coma for an hour or so. I can't digest it so it sits in my stomach and I feel bloated and gross. However every now and then I still eat it, from ripe cheddar to creamy goat cheese, it's all delicious. Then I decided instead of making myself sick, I could make my own versions of nut 'cheese'. I haven't touched real cheese since. Tonight I decided to make a basic chilli cheese.
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Sometimes when I make cheese I use probiotics but tonight I wanted something quick and simple. Recently I've been mixing cashew and macadamia nuts together for the creaminess so I thought I'd try that for the cheese base. Also felt like a spicy kick so why not chilli and mustard too!
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The result was this creamy tangy spicy goodness that melts in your mouth. I had it with some dehydrated crackers I got from the Little Shop of Plenty. Perfect end to my night!
Raw Chilli Nut Cheese
1/2 cup mixed cashews and macadamia (soaked for 6hrs)
2 tsp nutritional yeast
1 tsp lemon juice
1 tsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp mustard seed
1/2 tsp celtic sea salt
1/8 tsp coriander seed powder
1/8 tsp cayenne pepper
1. Blend the mustard seeds first on high until it's broken up (doesn't have to be powder form)
2. Add other ingredients and blend on high until it's creamy
3. Use a spoon and pack it into a circle and refrigerate for an hour or so before eating
* I used the thermomix speed 7 for about 10-15 secs x 4 times
2. Add other ingredients and blend on high until it's creamy
3. Use a spoon and pack it into a circle and refrigerate for an hour or so before eating
* I used the thermomix speed 7 for about 10-15 secs x 4 times
