Hazelnut Garlic Herb Cheese

Great tasting gluten free, soy and dairy free cheese.This is another way to use the remaining pulp from homemade nut milk. In this case, I used the pulp from hazelnut milk and created a very nice creamy cheese. I seasoned with smoked paprika flakes, dehydrated parsley and freshly grounded pepper.

I chopped into small cubes and served as an appetizer. It was delicious!

Use the remaining pulp from any homemade nut milk such as cashews, walnuts, macadamias or almonds. All of them make smooth creamy cheeses with a really soft texture. You can play with this recipe adding any combination of dried herbs or spices that you like.

Important note! Read this recipe carefully before preparing it. Have all ingredients separated and prepared. Squeeze the lemon already and leave the olive oil close to you so that you can be quick dealing with the agar agar, because it gets ready really fast and you may not have so much time after you start.

INGREDIENTS

• 1 1/2 cup cold water
• 5 tsp agar agar powder
• 1/2 cup hazelnut milk pulp leftover
• lemon juice as your taste
• 1 small garlic clove 
• 1 TBS Nutritional Yeast (optional)
• 1 TBS extra virgin olive oil
• dried herbs as your preference. 
• grounded pepper to taste
• 1 tsp salt

DIRECTIONS

Start preparing the container where you're going to put the cheese in when ready. Use a glass container with the shape of your preference. Do not use metal or plastic containers to shape and store the cheese. The best option is glass or ceramic ramekins.

Grease the container with extra virgin olive oil and add all the herbs you want. I used smoked paprika, dried parsley and  freshly grounded peppercorn.

Spread the herbs into the container and rotate the container around so that the mix covers the whole bottom equally. Set aside and start preparing the cheese.


 

DIRECTIONS (CHEESE)

In a blender, add together the nut pulp, garlic, salt and pepper. I would recommend not to use too much seasoning at first, but adding them gradually if necessary. If using Nutritional Yeast, add it now also to the blender.  

Process all the ingredients in the blender and set aside. In a small pan, add the cold water and whisk the agar agar until completely dissolved. Then, turn on the low heat and bring to a boil, mixing all the time. When it starts boiling, mix for additional 2 minutes the boiling solution, and then turn off the heat.

IMPORTANT: The agar must be fully dissolved in cold water before taken to a boil. When heated, you must mix all the time. When it starts boiling you should keep whisking for those additional 2 minutes.

Quick take the pan off the heat and pour the mixture of agar agar into the blender together with the mix of nuts.

(you must be fast, remember that the agar hardens pretty quickly)

Blend thoroughly until everything is mixed and then add lemon and olive oil. Lemon quantity should be according to your taste. Pour the mix into the previously prepared glass recipient, the one with all the herbs and seasonings. Close it and put in the fridge for it to harden. Let it cool well before serving.

It’s delicious as an appetizer served with crackers, olives and fresh vegetables. You can also slice it and prepare sandwiches with it. 

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