When you're a scientist, especially a chemist, there is always a non-stop level of experimentation. It's been a trial and error period with this vegan cheese. I've tried several different recipes and all failures for a semi-solid spreadable cheese. I am proud of this baby! Sharing it with you family. The Cheeze Sauce recipe will be in the upcoming cookbook and you use this base to make the spreadable cheeze. Enjoy and as always let me know how it all works out! #staytuned
Spreadable Dill Cheddar Cheeze Recipe: 1/4 Cup Brazil Nuts
1 Cup Spring Water
2 Tbsp Chickpea Flour
1 Tbsp Crushed Tomatoes
1/8 Small Red Onion
1/2-1 Tbsp Key Like juice
1/4 Tsp Cayenne Pepper
1 Tsp Not Garlic (dill/onion powder/ginger in equal parts)
1 Tsp Sea Salt preferably smoked sea salt
1 Tsp Onion Powder
1. In a food processor, process Brazil nuts, water, tomatoes and onions until liquefied.
2. Place the mix into a sauce pan on medium to high heat. Use a whisk to continually stir. The mixture will begin to pull away from the pot.
3. Turn the heat down to medium and add flour, seasonings and key lime juice.
4. Bring the mixture up to a boil for 1-2 minutes and remove from heat.
5. Place the cheese in a cheesecloth bag and squeeze out access water.
6. Place the cheese bag on top of raised surface, (turn over a bowl and use the bottom of the bowl as a surface). Place the bowl with the cheesecloth on top of it in something that can be used as a catcher for the draining water.
7. Place something solid (bowl full of water) on top of the cheesecloth for 8 or more hours, preferably 12-24 hrs.
8. Remove the solid cheese out of the cloth and garnish with dill and refrigerate until ready to use.