Nuts

Vegan Cashew Cheese Burrata

We've been experimenting with some dairy-free cheese recipes recently, which has been so much fun! This cashew cheese has been our favourite so far - it has the creamy texture of a soft cheese, but with a delicious nutty flavour. It's fermented over a few days, so it's full of healthy bacteria to help digestion and keep our tummies happy.We love incorporating fermented foods into our meals, not only because they are delicious, but they are also so healing for the gut. This cheese uses a probiotic to ferment, so it's a simple process and a great recipe to try if you're new to fermenting. The fermentation does take a few days, but please don't let this put you off...  It really is so simple to make & it's fun hanging the cheese in your kitchen and seeing it change!  

Cashew Cheese Burrata and Raw Crackers
Cashew Cheese Burrata and Raw Crackers

Cashew Cheese Burrata

(Recipe adapted from The Plant Power Way: Italia)
Ingredients
1 1/2 cups of cashews
1 acidophilus probiotic capsule
1 teaspoon of good quality salt
3/4 cup of plant milk (coconut or oat works well)
1 teaspoon of coconut oil

Method
1. Soak the cashews in water overnight. The next day, drain and rinse the nuts.
2. Add the cashews, acidophilus powder, salt, 1/4 cup of milk, coconut oil to a high speed blender. Blend on a high speed until the mixture is smooth. 
3. Fold the mixture into the center of a piece of fine cheesecloth. Gather the edges and tie them into a bundle with string. 
4. Hang the cheese bundle from a hook for 24 -48 hours. A thin rind should set up on the outside of the bundle. Place a small dish underneath it to catch any moisture drips. 
5. In a small bowl, place the remaining 1/2 cup of milk. Add the cheese bundle to the mix bath and place it in the fridge for 1 - 3 days. 
6. Remove the bundle from the milk bath and place it on a cutting board. Unfold the cheesecloth and cut the cheese into slices using a sharp knife. Enjoy! 
7. Consume within 3-4 days. 

Have you ever eaten/made vegan cheese? We'd love to hear your experiences! 

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Almond & Pumpkin Seed Dukkah

If you hadn't already realised by now, we love a good spice blend. But when a spice blend also contains nuts/seeds and can be eaten as a snack? That's when our taste buds really get excited. Welcome to Dukkah .... probably one of the tastiest mixes you can have in your kitchen cupboards. And it's really nutritious too...so it's an all round winner!

Originating from Egypt, this spice/nut mix has become really popular around the world as a delicious topping, seasoning and just a general kitchen superstar. The word 'dukka' (or duqqa) means 'to pound', and you quite literally just pound your ingredients together to form a dry, crunchy mixture. 

Almond & Pumpkin Seed Dukkah
Almond & Pumpkin Seed Dukkah

Traditionally, dukkah was served as a snack with fresh bread and olive oil. Simple but delicious! But it's an incredibly versatile mix - sprinkle it on top of vegetables to form a crispy coating, use it on top of soups, salads, stews, pasta or whatever meal needs some extra flavour. The possibilities are pretty endless.  I've even eaten it with a spoon as a pre-dinner snack! 

In many classic Dukkah recipes, they use hazelnuts & sesame seeds as the base of the mix. We've used almonds in our version as we always have them in the cupboard, but it would be equally delicious with brasil nuts, walnuts or hazelnuts. We've also used pumpkin seeds as they're our favourite and are an amazing source of zinc and plant protein. 

Almond & Pumpkin Seed Dukkah

Ingredients (Makes 1 medium jar)
1/2 cup of Almonds
1/2 cup of Pumpkin Seeds
2 & 1/2 tablespoons of cumin seeds
2 & 1/2 tablespoons of coriander seeds
1/2 tablespoon of black pepper corns
1/2 teaspoon of good quality salt

Method
We dry roast our seeds and nuts separately in a heavy bottom pan so they cook evenly.
1. First toast the almonds, then pumpkin seeds, stirring well until they are nicely browned. Set aside.
2. Then toast the coriander, cumin and black pepper until they are fragrant.
3. Let everything cool, then mix with the salt and grind up in either a pestle and mortar or with a spice/coffee grinder. Its nice to leave some of the seeds and nuts chunky so you get some good texture (see below).
4.Store in an air-tight jar. Keeps well for 2-3 months. 

Almond & Pumpkin Seed Dukkah
Almond & Pumpkin Seed Dukkah
Almond & Pumpkin Seed Dukkah
Almond & Pumpkin Seed Dukkah

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