I recently had the opportunity to participate in a California Walnuts "virtual dinner party" and found this wonderful Walnut "Cheese" recipe from chef Aida Mollencamp.
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This is actually a wonderful recipe, because it leads to a tangy, cheese-like spread that is dairy-free!
Everything basically gets whirled together in the food processor, so it really couldn't be easier. I had everything on hand, even the walnuts (although I was sent more walnuts to work with).
The toughest part of this recipe is planning ahead the 12 hours that it takes to soak the walnuts in water. I ended up soaking mine for nearly 24 hours, simply because of my schedule. I'm not sure if it really needed 12 full hours... maybe there is something that can be done to decrease the soak time?? I also found the smell of soaked walnuts wasn't exactly pleasant at first, though it doesn't affect the end product.
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However, I did realize much later that the canola oil I used was rancid... don't do as I do. Otherwise, it's quite good! Had to make it again.
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However, I did realize much later that the canola oil I used was rancid... don't do as I do. Otherwise, it's quite good! Had to make it again.
Once the soaking is done, the recipe comes together in a matter of minutes! I find that the miso adds enough salty flavor, so only add salt after you've tasted it.
Here's the completed spread. Although there are options to do so, I did not make it into any variations (e.g., cheese log), because I normally like to eat things out of a tub. =)
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This really does taste good on crackers, raw veggies, or mini pita bread.
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FTC Disclaimer: I was sent a sample of California Walnuts to try but was not compensated to provide a positive review for those or any of their chefs' work.
This sounds delicious and is WAY better for you than the traditional stuff! yum!
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