I promised this a way too long time ago ( a cheese recipe) as well as the seaweed salad that returns grey hair back to it’s natural colour. I’m just waiting on permission from Peter Pure to hand it out…but Russell James has his up on his site, so he’d be happy to have the good word spread.
I’m always talking to people about this recipe. Cheese was one of the last things that I managed to take off my list. I missed it for a long, long time. Our other alternative is a huge range of pretty yummy faux cheese, but they’re not cheap and let’s face it, they’re processed. Life consciousness in these foods is “zilcho”, nada…not even a spec. I save these guys for treats or to share with newly vegan friends.
This one on the other hand is made fresh, you know exactly what went in it and nothing has an un-recognisable name.
Russell James’ Macadamia Nut Cheese
1 Cup macadamia nuts
1 Tbsp lemon juice
1 Tbsp nutritional yeast
2 Tbsp onion
1/2 tsp salt
Process all the above in a food blender until a combined to a paste. Easy as that! If macadamia nuts are not on the shopping list this week, try brazils (you just don’t get the nice even cheese colour…and if you’re out of onion, nip over to the neighbours and borrow one. I once tried this with a red onion. Pink cheese is just not the same 😛 )
I cut a cucumber up into rounds, plonk on a bit of “cheese”, top with a cherry tomato half and grind over pepper. V wholesome “cheese on crackers”. It’s perfect too to add to hot pasta, top off a pizza when it comes out of the oven and in sandwiches etc.
If you’ve never heard of Russell James, you’re in for a treat. A true gentleman that is brimming over with healthy and often decadent raw vegan food recipes.
You’ll find a similar cheese in his Caramelised Onion and Pesto Pizza recipe.
I promise to be back sooner, esp if I hear from Peter!