“Cheese” &Pate Board

Women's Health Australia - - FOOD HUB -

It wouldn’t be Christ­mas with­out the cheese­board, and why can’t us ve­g­ans have one too? These in­dul­gent “cheeses” are guar­an­teed to im­press.

MAKES 2 LOGS

PIS­TA­CHIO AND CRAN­BERRY “CHEESE” LOG 150g (1 cup) raw cashew nuts

150g (1 cup) macadamia nuts

1 tsp dried gar­lic

120ml (½ cup) fil­tered wa­ter

120ml (½ cup) cashew nut milk

Zest and juice of 1 le­mon

3 tbs nu­tri­tional yeast

1 tsp white miso paste

1 tsp sea salt

5 tbs chopped pis­ta­chios, for coat­ing

3 tbs chopped dried cran­ber­ries, for coat­ing

1. Quick-soak the nuts (see tip, next page). Drain off the wa­ter and tip the nuts into the blender with all re­main­ing in­gre­di­ents ex­cept for coat­ings. Blitz un­til smooth – you may need to scrape down the sides a cou­ple of times. If needed, add a touch more wa­ter. Lay a sheet of muslin (cheese­cloth) in­side a sieve set over a bowl. Spoon the “cheese” mix­ture into the muslin and tie the cor­ners to­gether. Twist the muslin a lit­tle to squeeze the “cheese” and start drain­ing the wa­ter. Trans­fer to the fridge for at least 24 hours to let all the wa­ter drip out.

2. Lay a piece of plas­tic wrap on your work sur­face, then scat­ter with the pis­ta­chios and cran­ber­ries. Spoon half of the drained “cheese” into the cen­tre of the wrap. Roll up, then twist each end tightly. Re­peat with the sec­ond log. Place in the freezer for 2 hours to set be­fore serv­ing. In­stant ve­gan bliss!

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