Nut Cheese = blech!!!

[asil]

Maybe it was me. Maybe I shouldn't have been too lazy to drag out my huge food processor instead of using the little Cuisinart. But the nut cheese I made was wretched -- grainy, dry, greyish. Not the creamy yumminess I expected at all. I would have far preferred to just eat the nuts. Have your nut cheeses turned out smooth and tasty? If others have had good results, perhaps I'll keep trying.

[sweetgoddess]

oh, ugh. A couple of weeks ago I made seed cheese (sunflower seeds) and thought the same thing as you....grey, icky blech. ( it was not Alissa's recipe) Took long enough too---was not impressed!

[rawpriestess]

I have two cheeses that I like, one is a gooey pizza cheese, made with tahini, and the other is like a cream cheese made with cashews, they are excelent.

You need the flavor of cheese, and nutritional yeast will do that, also Alissa's ravioli filling is cheesy and delicious all by itself on crackers, chips, pizza, anything, this is NOW my favorite.

I have yet to try Alissa's chedder cheeses nacho cheese etc.

But, If they are like her other recipes, I am sure they will be excelent.

[vegangelist]

rawpriestess,

will you post those two yummy cheese recipes for us? or at least give a link or tell which book/source. i have not tried too many dairy subs, but would be happy to try one on referral :)

kristi

[rawpriestess]

they are my own recipes from my uncook books, these are from
Dairyless delights, I will post them tonight, as I am booked for the next few hours to do readings.

[PixieGreen]

asil and sweetgoddess, are you referring to the fermented seed/ nut cheeses? So far I've only made the unfermented cheeses, mainly because I'm too impatient to wait all day. I've enjoyed alissa's "ricotta" and "mozerella" and a raw ranch dip/ dressing with cashews. My best friend tried the "mozerella" and said it tastes like nuts.

I've found that if I soak nuts and seeds for four or more hours in lukewarm water they come out more creamy than cold water and shorter time. Start soaking at noon for dinner.

Christa

[Fuzzball]

Asil, I was rolling when I saw your subject line.

I have never been much of a cheese eater in the past and cannot stand going by the cheese section at the local Central Market (Parmesan makes me want to gag from 10 feet away).

loved the Blech......

I tried plain Tahini the other day....sure glad I only got half a spoonful....I went searching for the sea salt!

[VeganVixen]

Asil, I was rolling when I saw your subject line.

I have never been much of a cheese eater in the past and cannot stand going by the cheese section at the local Central Market (Parmesan makes me want to gag from 10 feet away).

loved the Blech......

I tried plain Tahini the other day....sure glad I only got half a spoonful....I went searching for the sea salt!

lol,I agree central market 's cheese section is VERY cheesy - it does give a big yucky smell!!

[sweetgoddess]

Yes i am referring to the fermented seed cheese. 2 days to make it and yuck.
It truly scared me. My daughter said she liked it and I said no way are you eating this-out it went. ugh.

[asil]

I was also referring to the fermented cheese, and like Sweetgoddess, my recipe was heavy on sunflower seeds (also had cashews). It smelled really nice though, to me. It reminded me of that warm, yeasty smell of making bread -- mostly a memory of cozy winter days spent with my husband, preparing for parties, and other nice times. But those 2 days were NOT worth the momentary pleasure of the scent.

Fuzzball and VeganVixen -- that's so funny that you don't like the CM cheese department. My husband and I used to live in walking distance of Cm. We'd amble over and pick out cheese, a nice bread, some olives, Jamon Serrano and have a picnic in the park out back. Ahhhh...so many memories bound up in food. No more though. I took a bite of his cheese the other day and it just tasted...ummm...like spoiled food.

[PixieGreen]

SG & A: Thank you for verifying it was fermented cheese that grossed you out. I had it in my head that they were a "step up" and certainly more sophisticated then blending up some soaked nuts with spices. But I like my blended nuts, so I'll leave it at that.

Christa

[Revvell]

I enjoy Alissa's cheeses very much. I don't take the time to do the fermenting and stuff. I think I did it once. Guess it wasn't all that good although I've done Alissa's a few times.

Revvell

[VeganVixen]

I was also referring to the fermented cheese, and like Sweetgoddess, my recipe was heavy on sunflower seeds (also had cashews). It smelled really nice though, to me. It reminded me of that warm, yeasty smell of making bread -- mostly a memory of cozy winter days spent with my husband, preparing for parties, and other nice times. But those 2 days were NOT worth the momentary pleasure of the scent.

Fuzzball and VeganVixen -- that's so funny that you don't like the CM cheese department. My husband and I used to live in walking distance of Cm. We'd amble over and pick out cheese, a nice bread, some olives, Jamon Serrano and have a picnic in the park out back. Ahhhh...so many memories bound up in food. No more though. I took a bite of his cheese the other day and it just tasted...ummm...like spoiled food.


I like brie and blue cheeses-not the intense smell of hundreds of cheeses though ,mmmm ciabatta bread w/creamy brie ~a vegans worst nightmare!