I’ve been attempting to eat more vegan, and intrigued by vegan cheezes for a while. I have no idea where to begin to look here in Argentina, but Alicia at Vegan Epicurean has also been talking about them. I finally bought some walnuts to make the cheeze, went back to her site, and…nothing?
So, I emailed her, and apparently walnuts are the one nut she hadn’t used to make cheeze! But she promised to try it out right away, and sure enough, within a few days, a very simple recipe was posted on her site, and I set to work, soaking my almonds.
All went according to plan, until I started the food processor. She warned you may have to scrape it down once or twice to get a smooth consistency. My mini-processor lasted about 10-seconds before needing a scrape down…and 10 more…and 10 more…and…well, finally I gave up, and decided it’d be tasyt or not, but it would never be creamy in my machine.
I stuck the mixture (smelling cheezey due to the nooch) in the fridge overnight, and checked it out the next day.
I can’t comment on cheesieness, as I have very little vegan cheeze experience, and the texture was WAY off for real cheese, but it definitely made a yummy spread, and I can see making it a PB substitute (since there’s no other nut butters sold here)… and maybe even a cheese sub, under the right circumstances?