Paprika and Sun-dried Tomato Nut Cheese

Name: Paprika and Sun-dried Tomato Nut Cheese
Ingredients: 2.5 g/½ tsp dried mixed Italian herbs, plus extra for dusting if liked; 5 g/1 tsp harissa paste; 5 g/1 tsp sweet paprika, plus extra for dusting if liked; 5 g/1 tsp salt, or to taste; 15 g/1 tbsp nutritional yeast powder; 4–5 sun-dried tomatoes, chopped finely; 10 g/2 tsp smoked paprika

Preparation info

Difficulty
Easy

Appears in

Fermentation

By Asa Simonsson

Published 2019

About

This is a yummy nut cheese and you can make it using a batch of cashew cheese as well as with almond or macadamia cheese. The flavourings can be varied, I like to include a little harissa for heat. It is nice to decorate this cheese by dipping it in powdered paprika or mixed dried herbs.

Ingredients

batch of fermented macadamia or almond nut cheese
4–5 sun-dried tomatoes, chopped finely
15 g/1

Starter
Gluten-free
Vegan

Method

Make your batch of almond or macadamia cheese as described in the previous recipe, including the pressing stage in step 8 to get all the excess water out.
Put the nut cheese and all the listed ingredients into a food processor and pulse until blended together well. The cheese will have a slight pink tint to it now.
That’s it! The cheese is now ready t