SO YOU’RE LACTOSE INTOLERANT, VEGAN, OR SIMPLY GIVING UP ON SOME FOODS? IT’S NO SECRET THAT BEING ON A SPECIAL DIET IS CHALLENGING, ESPECIALLY WHEN YOU HAVE TO STAY AWAY FROM THAT DELICIOUS SLICE OF PIZZA OR THAT MOUTHWATERING MELTED CHEESE SANDWICH. DON’T WORRY, AL RIFAI’S GOT YOU COVERED! WE DID ALL THE DIGGING WE COULD TO HELP YOU SATISFY YOUR TASTE BUDS, AND BY TASTE BUDS, WE MEAN YOUR LOVE OF CHEESE. AND WE FOUND THE BEST 6 RECIPES FOR YOUR CRAVINGS. THE PLUS? THEY’RE ALL MADE WITH NUTS!
The NUT cheese
This recipe can be made with any kinds of nuts you have. So go over your pantry and choose whichever one you like!
You will need a colander, cheesecloth and the below ingredients:
- 1 cup of your favourite nuts
- 1 or 2 cloves garlic
- Pinch of salt & pepper
- 2-3 tablespoons sundried tomatoes
- 2 tablespoon olive oil
- 2 or 3 tablespoon lemon juice
- ¾ cup water, as needed
Blend all the ingredients together until smooth. Put the mixture in cheesecloth in a colander and let it sit for 2 days. Store it in glassware and keep in the fridge for about 2 weeks.
One piece of advice, dehydrate or warm the cheese in the oven before serving to make a firmer exterior. It’s delightful.
Cashew dill cheese
This one is definitely not your typical cream cheese. What you need:
- 1 cup raw cashews
- 1 cup water
- 1 teaspoon agar powder
- ¼ cup nutritional yeast
- 1 teaspoon sea salt
- ¼ cup chipped fresh dill
Place the cashews, nutritional yeast, salt and onion powder in a blender. In a small saucepan, heat water until boiled and add the agar. Reduce the heat to a simmer and keep stirring for 5 minutes.
Add the cashew mix into the agar and water mix and stir until fully combined. Add the dill and stir a few times more.
When done, spoon the mixture into 6 muffin tins and place in the fridge. Let the cheese sit for about an hour uncovered in the fridge and then turn it out on a plate and savor the deliciousness.
Raw cheddar cheese ball
It only takes 10 minutes to make the most amazing vegan cheese balls! What you need:
- 1 ½ cups raw cashews, soaked in water for 4-6 hours
- 2 tablespoons sundried tomatoes shopped and soaked in the water with cashews.
- ¼ nutritional yeast
- 1 heaped tablespoon mellow white miso 9use chickpea miso if you’re sensitive to soy)
- 1 tablespoon apple vinegar
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- ½ teaspoon dry ground mustard powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ½ cup organic coconut oil
Drain the cashews and sun-dried tomatoes and blend until they form a paste. Add all the seasonings and pulse until combined. Add the coconut oil and blend again until the mixture is completely smooth.
Finally, scrape the soft cheese into a container, cover and refrigerate for 4 to 6 hours until the cheese is firm.
When you want to serve, scrape it out of the container and form the cheese into a ball with your hands. The result is a cheddar-esque spreadable that’s actually sharp and tasty!
Almond cheese
You will need a colander, a cheesecloth and the below ingredients:
- 1 cup almonds, soaked, drained and skins removed
- ¾ cup water
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 clove garlic
- Pinch of Himalayan salt
First, soak the almonds in water overnight. In the morning, drain them and pop off the skins. Place all the ingredients together in the blender and process until smooth.
Place the mixture in the cheesecloth inside a colander. Give a light squeeze and refrigerate overnight.
The cheese will be ready to serve in the next morning. Easy and delicious!
Raw creamy cheese
It only takes three ingredients to make this recipe, can you believe that?
You will need:
- ½ cup macadamia nuts
- ½ cup cashew nuts
- Enough water to cover all the nuts when in blender
All you have to do is blend everything together until the mixture is creamy. Place the colander on a plate (to prevent any mess) and then place the cheesecloth inside the colander. Pour the mixture onto the cloth and place the bag inside another one.
Place any kind of weight you want on top and put it all in a place away from draughts. Let it sit for 24 hours.
The next day, transfer the sack to the fridge for half an hour to harden and shape and then roll into any kinds of herbs and spices you like. Simply divine!
Smoky pesto cashew cheese
What you will need for the oil-free pesto:
- 2 cups fresh basil leaves
- 2 cloves garlic, peeled and chopped
- dash of black pepper
Mix all the ingredients together in a blender. Set aside when done.
What you will need for the cheese:
- 1 oz. agar flakes or powder
- 3 cups water
- 2 cups raw cashews
- 3 tablespoons lemon juice
- ½ tablespoon olive oil
- ¼ to ½ teaspoon liquid smoke
- ¼ cup nutritional yeast
- 1 ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup of oil free pesto
In a saucepan, boil 3 cups of water and then add agar flakes. Meanwhile, add all the other ingredients (except the pesto) in a blender and process until the mixture is a thick paste. When the agar mixture has boiled for 5 minutes remove from the heat and add to the cashew mixture.
Once it’s all smooth, dump the pesto and stir only once or twice as the pesto shouldn’t be fully incorporated.
Poor the cheese into the prepared pan, then put into the fridge and allow to firm up. This will be very tasty used in grilled sandwiches!
Baked nut cheese
And since we love to save the best for last, there’s nothing better or healthier than baked cheese!
You will need:
- 1 ½ cup of your favourite nuts
- ¼ cup lemon juice
- ½ cup water
- 3 tabelspoons olive oil
- 2 cloves chopped garlic
- 1 to 1 ½ teaspoon salt
First, soak the nuts overnight in a boil of water. The next day, drain the nuts and blend until smooth. Place the mixture in a cheesecloth in a colander and place in the refrigerator overnight. In the morning, drain off any liquid, plop mixture out of cheesecloth and into an oven-proof bowl. Bake in a pre-heated 180C oven for 40 minutes or until the cheese is firm and golden. Serve warm and simply enjoy!
Now that you’ve uncovered the secret to the perfect recipe, remember what they say, the early bird might get the worm, but it’s the second mouse that gets the cheese 
