If you ask me, the most annoying phrase I hear non-vegans say is, “I could go totally go vegan, but I love cheese way too much.”
I mean, besides the exploitation, rape, and killing of baby male calves for veal (since male cows don’t produce milk, they’re considered useless – hence the veal industry) it’s amazing! *cue eye rolling*
Did you know in some small Dairy towns, people are literally woken up by the howling of mother cows crying for their babies? Could you imagine carrying a child for 9 months and then having it ripped away? Like humans, cows form very special bonds with their children…and just for the fucking sake of cheese and dairy, we exploit these animals for our own selfishness. We are the ONLY SPECIES IN THE ENTIRE WORLD that drinks milk from another species.
SO. FUCKING. WEIRD.
Like most people, I spent majority of my life consuming dairy products. I, too, was one of those annoying human beings that would make up any and every excuse in the book as to why I couldn’t become vegan. Luckily, being vegan is easier than ever these days…and even luckier, there are people in this world like Julie Piatt who come out with a book dedicated entirely to vegan cheese recipes.
My friends, This Cheese is Nuts is exactly that. NUTS!!!
Thirty recipes for nut-based cheeses and an entire chapter of recipes on dishes you can use those cheeses in!!!
The first cheese I made from Julie’s book was her quick form Provolone. I crusted it in garlicky herbs to give it that extra kick! According to Piatt, “this mild cheese has a smooth, melt-in-your-mouth texture. It’s easy to slice and also soft enough to spread.”
I second that, Julie!
If you’d like your very own copy of This Cheese is Nuts, you can purchase it on Amazon now! We are also doing a giveaway for one copy (US residents only), so make sure to check out our Instagram page @Eat_Figs_Not_Pigs for rules to participate!
We hope you love this recipe as much as we did! Another huge thanks to Julie Piatt for being so creative and sharing her wonderful recipes with the world! Til next time, guys!!! XOXO
- 1 cup raw cashews
- 1 cup filtered water
- 1/4 cup refined coconut oil, plus more for greasing the pan
- 1/4 cup modified tapioca starch
- 2 drops beta-carotene, queezed out of the gel cap
- 1 teaspoon white truffle oil
- 1 teaspoon Himalayan salt
- 1 1/2 teaspoons agar-agar powder or 2 1/2 tablespoons agar-agar flakes
- 1 tablespoon garlic herb seasoning mix, optional (this ingredient is not included in the book, but you guys know how much I LOVE garlic errrrrrthang)
- Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.
- Lightly oil a 4 inch spring form pan
- Drain the cashews. In a high speed blender, place the cashews, one cup flitered water, modified tapioca starch, beta-carotene, coconut oil, truffle oil, and agar-agar.
- Blend on high speed for one minute or until smooth
- Transfer the mixture to a small saucepan over medium-low heat and stir continuously until it becomes thick and cheese-like in consistency.
- Pour the cheese into the prepared springform pan. Let cool. Cover with parchment paper, then transfer to the refrigerator to set overnight.
- Turn the cheese out of the mold and place on a serving plate.
- Roll cheese in garlic herb seasoning, optional
- Using a sharp knife, slice and enjoy with your favorite crackers (we used Mary's Crackers)