Garlic Paprika & Chili Herb Walnut Nut Cheese Logs (Dairy-Free)

Here is another awesome Chrissy/party/gathering recipe! And it’s a good one.

These cheese logs were such a hit when I made them last year for Christmas and served it with my nut & seed crackers (I’ll be sharing that recipe with you tomorrow).

This recipe makes two decent size logs, and trust me, both will be gone within no time at all. Delicious, addictive and totally guilt-free.

This recipe needs to be started at least two days in advance, although it’s all hands off time. It needs at least 24 hours to culture and develop a cheesy tang. It also need a good half a day (or a little longer if you have it) to thicken and set in the fridge so you can roll it.

Garlic Paprika & Chili Herb Walnut Nut Cheese Logs (Dairy-Free)

 

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Yield: two logs

Ingredients:

• 2 cups macadamia nuts or cashews, soaked 2-8 hours
• 1 cup water (or less if you can - it's important to use the least amount of water possible so you have a thicker cheese, just enough to blend it properly)
• 1 tsp probiotics

After culturing

• 2 Tbsp nutritional yeast
• 1 tsp salt
• 1 Tbsp lemon juice

Garlic Paprika

• 1 cup pecans, chopped
• 2 cloves garlic, chopped (or several Tbsp dried garlic granules)
• 2 Tbsp onion, finely chopped
• 2 Tbsp lemon juice
• ½ - 1 tsp paprika

Chili Herb Walnut

• 1 tsp dried chilli
• 2 cloves garlic, chopped (or several Tbsp dried garlic granules)
• ½ cup finely chopped mixed herbs (parsley, basil, chives, thyme)
• 1 cup walnuts, chopped

Method:

1. In a high speed blender, combine the cashews, water, probiotic powder and salt.
2. Lay a few pieces of cheesecloth over a stainless steel colander.
3. Pour the cheese mix into the centre of the cheesecloth
4. Bring all the edges of the cheesecloth together, and clip
5. together with a peg, kitchen clip or a rubber band.
6. Place the colander over a small bowl (to catch the water that will drip away). Place a glass bowl or similar weight object on the cheese to slightly weigh it down and gently press the water out. Cover with a clean tea towel. Set aside in a cupboard or on your counter away from wind and direct sunlight for 24 - 48 hours.
7. After 24 - 48 hours, unwrap the cheese and transfer to a clean bowl. Add the nutritional yeast, onion powder and lemon juice and stir to combine. Set aside in the fridge for a few hours (or a day if you have it) to thicken and set.
8. On a large chopping board or a clean bench, spread out the log crust ingredients - either the garlic paprika or chili herb walnut.
9. Halve the cheese mixture and roll into a ball.
10. Place the ball on the crust ingredients and roll into a log while covering the whole outside.
11. Repeat with the remaining half of the cheese.
12. Store in the fridge, and leave to set for at least a few hours.

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