Thursday, 8 November 2012

Pine Nuts Cream Cheese

This cream "cheese" is tasty and nutty with a touch of sweet from the pine nuts. You can use it as an ingredient in another recipe, on wraps or a simple crackers. It doesn't taste like a regular cream cheese so it can also be used for canapes in dinner parties. It lasts for one week in the fridge. Mouthwatering good, you will certainly impress all your friends with this beauty! Enjoy!!! :)

1 cup pine nuts
1/2 cup cashew
2 tsp lemon juice
1 tsp white miso
1/2 tsp salt
1/2 cup almond milk
2 tbsp cornstarch

1 - Oil a 240ml ramekin
2 - In a food processor, finely grind the pine nuts and cashew
3 - Add the lemon juice, miso and salt and process until very smooth
4 - In a small saucepan, whisk together the milk and cornstarch
5 - Put the pan over medium heat and whisking constantly bring the mixture to a boil. As soon as it boils, it will be very thick
6 - Cook for a few seconds, then quickly scrape the mixture into the processor with the nuts and process until the mixture is very smooth. You will process it for at least 5 minutes
7 - Transfer the cream "cheese" to the oiled ramekin and cover
8 - Refrigerate for about 4 hours before serve

Source - Big Vegan cookbook by Robin Asbell

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