Cheese made from Brazil Nut: Aged Cashew & Brazil Nut Cheese is beige in color with brown dots. It is aged for 3 months and made using organic really raw cashew & organic brazil nuts. This creamy, individually-packaged cheese is firm, slightly nutty, and very rich. It is a perfect snack cheese but can also be used for crumbling or smearing on crackers or pastries.
This artisanal cheese is low in fat, sodium and calories, contains zero cholesterol and is a good source of vegetable protein. It is cheese is absolutely free of preservatives, stabilizers, artificial ingredients or additives of any kind. Plus there is no gluten, casein, soy and is lactose free, 100% organic and vegan.
Brazil nuts have one of the highest fat contents of all nuts, which gives this vegan cheese its rich and creamy taste and texture. They’re also rich in selenium, a powerful antioxidant.
Dairy-free and cultured cheese is light and tasty. It takes a bit to make (two days) but believe us it’s worth it! Pair it with your favorite crackers, some fruit, or a glass of wine.
How is Cheese made from Brazil Nut
Most vegan cheeses are made from cashews, which have a high fat content that helps create a rich texture that mimics dairy products. “You can make cheese from whatever you want, but the taste will be different,” says Dr. Cow’s Veronica Schwartz. “Some nuts like almonds are complicated to use, because their skin is bitter.” Dr. Cow primarily uses soft cashews, macadamia, and brazil nuts—they’re also currently developing a cheese based from buttery-tasting pili nuts, which are grown in the Philippines.
Soaking and Blending
First, the raw, organic nuts are washed and soaked and turned into nut milk. “We’re very careful to wash the nuts and then soak them, because they’re sitting in a warehouse after traveling from other countries,” says Schwartz. “It’s another part of the living technique—you need to treat the nuts with a lot of love.” A nut’s size and density dictates its soak time. Tough macadamia and brazil nuts are soaked for a minimum of six hours, if not overnight, while softer cashews soak for just two or three hours before being blended into a creamy consistency.
Just like with dairy cheese, the nut milk is then infused with probiotic cultures and fermented to develop flavor and texture. Dr. Cow ferments their cheese with Lactobacillus Acidophilus, which provides a distinct, dairy-like tang. Lactobacillus is the same culture found in a variety of dairy cheeses—it’s used as a starter culture in Swiss cheese and is added to cheddar cheese in the post-pasteurization process.
Fermenting nut milk creates a soft, malleable cheese, some of which is set aside and sold as a cream cheese substitute. The rest of the batch is molded and aged—the depth of flavor and “cheesy” odor increases the longer the nut cheese ferments. “Fermentation takes a minimum of eight hours to a couple days,” says Schwartz. “A very strong, smelly cheese will ferment for longer, and milder cheeses take less time.”
Aging is a key part of the cheese making process—it’s when mild nut cheeses can develop structure and real depth of flavor. “We usually keep our cheese for a minimum of six weeks, but you can create vegan cheese as hard as Parmesan cheese by aging it about eight months to a year,” says Schwartz.
To keep vegan cheeses from tasting like, well, wet nuts, flavorful ingredients are commonly added during fermentation. Dr. Cow adds everything from reishi mushroom spores to blue-green algae to saffron and truffles. In addition to creating a more distinctive dairy-free product, infusing cheese with herbs and spices also helps cheat the taste of traditional dairy cheeses, which get their variation from factors like the type of animal milk and aging process. For example, Dr. Cow uses lapsang souchong, a strong, smoky Chinese black tea, to mimic the flavor of smoked gouda.
Advanced flavoring techniques are just one way the vegan cheese market is growing to redefine their products. Small-scale producers like Regal Vegan and Punk Rawk Labs are working alongside big names like Kite Hill to create textural, flavorful cheeses that fill a real niche in the market. Look for an artisanal cheese producer near you (smaller batches often translate into more opportunity for experimentation), and keep an open mind. Their products might not replace your favorite Brie, but they’re a lot more delicious than their name suggests.
Cheese made from Brazil Nut – Garlic & Herb home made recipe
- 1 1/3 cups raw Brazil nuts
- 1/4 cup lemon juice
- 4 Tbs. olive oil, divided
- 2 cloves garlic, peeled
- 1 tsp. salt
- 2 Tbs. chopped fresh parsley
- 2 Tbs. chopped fresh rosemary
- 1 Tbs. chopped fresh thyme
- 1/2 tsp. ground black pepper
1. Place nuts in bowl, and cover with water. Refrigerate 6 hours, or overnight.
2. Preheat oven to 300°F, and coat baking sheet with cooking spray. Drain water from nuts, and place in bowl of food processor with lemon juice, 3 Tbs. oil, garlic, salt and 1/4 cup water. Blend 8 minutes, until smooth and creamy. Line 1-qt. bowl with clean kitchen towel, and spoon mixture in center of towel. Bring corners and sides of towel together, and twist around mixture, forming into large, grapefruit-size ball. Squeeze to extract excess liquid.
3. Combine parsley, rosemary, thyme and pepper in bowl. Carefully unwrap cheese ball, and coat with herbs. Place on prepared baking sheet, and bake 30 minutes, or until ball begins to crack. Transfer to platter, and drizzle with remaining oil. Serve warm or at room temperature with crackers and fresh vegetables.
Vegan Brazil Nut Cheese Recipe
- 1 cup raw Brazil nuts, soaked for 5-8 hours
- 1 tablespoon nutritional yeast
- 3 teaspoons raw apple cider vinegar
- 3/4 cups filtered water
- 1/4 cup za’atar
- Salt, to taste
What can I use instead of Za”atar?
In the blend shown above, thyme and oregano or marjoram stand in for the za’atar herb, which is rarely available in the United States. To make about 1/2 cup of za’atar, put 3 Tbs. dried thyme, 1 Tbs. lightly toasted sesame seeds, 1 Tbs.
Add the soaked Brazil nuts, nutritional yeast, apple cider, water, and salt to a blender and blitz until the mixture has reached a smooth consistency.
Grab a glass bowl and place it in the sink. Using a nut milk or sprouting bag, pour the entire contents of the blender into the nut milk bag and squeeze out as much moisture as possible. Once the mixture is slightly moist but slightly crumbly, keep it in the bag and place it into a ramekin. Allow the nut cheese to sit on the counter for two full days, checking it periodically to make sure that it is fermenting safely. It should smell slightly sour, but not foul.
After two days, remove from ramekin gently and roll out of the nut milk bag. Put the cheese on a small plate, without the ramekin, free standing and refrigerate for one more day.
Once the cheese is set, pour the za’atar onto a flat surface and roll to cover the whole cheese ball.