CHEESE PLEASE

Nooj Cheese

yield
1 cheese round

Prep time
20 mins

Stores in fridge for up to 1 week

This makes a sliceable ‘cheese’, worthy of any cheese board. You can even grill it (it will bubble a little but not melt). Makes 1 cheese round.

CHEESE

A ring mould / end of a card tube lined with cling film

100g nooj (cashew works best here)

2 tsp nutritional yeast

1 tsp coconut oil, melted

1 tsp cornflour

1 tsp garlic powder

½ tsp finely grated lemon zest

½ tsp salt

Optional – 1 tsp finely chopped chives

COATINGS

1 tbsp of either poppy seeds, toasted pine nuts or chopped, fresh herbs

STEP 1
Add the nooj to a bowl, melt the coconut oil and combine with a mini whisk.

STEP 2
Add the remaining ingredients and mix well.

STEP 3
Line your mould with cling film, tip in your cheese mixture and press down. Cover with cling film and chill for a couple of hours or overnight.

STEP 4
When chilled and firm to touch, remove the cheese and roll in your chosen coatings. Feel free to change it up by choosing your own coatings and additions.

STEP 5
Keep covered in the fridge and your cheese will last a couple of weeks.