“Cheese” &Pate Board
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!