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Ingredients:
• 100g roasted & salted macadamia nuts
• 400 ml coconut milk
• 3 tsp agar agar powder
• 150 g natural tofu
• ½ onion (75 g)
• Juice of half a lemon
• 1 tbsp sesame butter (tahini)
• 1 tbsp white almond butter
• 1 tbsp light miso paste (Shiro Miso)
• 3 tbsp yeast flakes
• 1 tsp salt
• white pepper
• Chives
Preparation:
1. Finely grind the macadamia nuts in the Thermomix or a small coffee grinder and transfer.
2. Briefly bring the coconut milk with agar agar powder to the boil in the Thermomix or in a small pot while stirring.
3. Wrap the tofu in kitchen paper and squeeze out the excess water well.
4. Put the tofu with the nuts, the thickened coconut milk and the remaining ingredients (except the chives) in a blender and puree them well (1 min. speed 10).
5. Wash and cut the chives and then carefully stir them into the creamy mixture.
6. Coat a shallow glass bowl/butter dish with oil, pour in the mixture and let it solidify in the fridge for several hours or in the freezer for 20-25 minutes. The “cheese” can then be removed from the mold and cut.
Variation: This “cheese” can be varied in terms of taste and color🧀 Great and change as desired, e.g. with other fresh and dried herbs🌿, with more yeast flakes for an even cheesier flavor or with a little turmeric or sweet paprika for a strong yellow or red color. 😋
Bon appetit!😉💚
