Cheese Atelier!

Thank you so much for coming to the cheese-making atelier! As mentioned in the workshop, the dairy industry isn't kind to animals, and cheese itself is loaded with bad-for-you fat and cholesterol. These are two really great reasons to swap out the animal-based variety for a plant-based version. Besides that, it's fun to experiment in the kitchen!

What makes cheese so attractive is due, in part, to its molecular makeup; casein--a milk protein--bears an uncanny resemblance to the molecular structure of opiates. (The technical term for these doppelgangers is casomorphins). This might explain why we often hear people say they're "addicted" to cheese. All those potent fats taste pretty good on the tongue, too. But what if you could have a similar taste experience, only without the animal fat and addictive potential?

The nacho cheese we made is so easy and very versatile. Pour it over chips, steamed veggies, use it as a creamy pizza or pasta topping, or smear it over a slice of bread and pop it under the broiler for a savory treat. The recipe is simple:

Easy "nacho" cheese sauce
Makes 4 servings

2 cups waxy potatoes (like PDT Charlotte), washed, peeled, and cut into 1-inch chunks. (About 3 large or 5-6 small potatoes)
2 cloves garlic, peeled and sliced in half
3 cups water
1 teaspoon olive oil
3/4 teaspoon salt (or more/less, to taste)
hot peppers (optional)

To Prepare
Bring water to a boil on the stovetop. Add potatoes and garlic and reduce heat. Simmer for 20 minutes or until soft when pierced with a fork.

Drain potatoes, reserving 1 cup of liquid. 

In the cooking pot or a stainless steel bowl, add drained potato-garlic mixture, salt, oil, and 3/4 cup of the water. Using an immersion blender, puree until smooth and gooey, about 1 minute. Taste and season with salt. Add more of the reserved liquid if mixture is too thick.

Use immediately (or within 2 hours of preparing).

IDEAS FOR SERVING + PREPARATION
- add chopped onion to cooking water with garlic and potatoes, for another level of flavor
- add dried herbs to cooking water (Italian herbs--oregano, basil, etc) to infuse potatoes with flavor during cooking process
- add nootch (nutritional yeast, aka Levure Maltee) to the mixture just before blending (or just after), for an extra a cheesy taste
- add a bit of miso paste (maybe a teaspon) for umami flavor and saltiness and probiotics
- add a dash of truffle oil for a "forestiere" flavor (can be done either before or after blending)
- add powdered spices either just before or just after blending: Curry powder, smoked paprika, etc.

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Cashew cheese is easy to make, full of rich, creamy flavor, and loaded with culinary possibility. Stir it into hot noodles for a decadent pasta dish, serve it alongside crusty baguette and olives on an hors d'oeuvres platter, or slather it between two slices of bread and top with lettuce and tomato. It also works as a pizza add-on and mac 'n' cheese base. And because it's made from nuts, there's good protein and healthy fats, and cashews are good sources of Vitamin B, iron and other minerals, too.

Preparing this cheese the first time might seem a little complicated at first, but once you master the first step, the mystery is removed and it becomes less daunting. Then, you can move on to more complicated dishes, like Beet Tartare with "Boursin."  (see recipe below) Give it a whirl, and tell us: How did it turn out? What did you serve it? Would you make it again?

Creamy Cashew Cheese, Recipe 1
Makes 1 round

¾ cup cold water 
1 teaspoon salt (slightly less if you prefer a less-salty flavor)
2 teaspoons* agar-agar powder (vegan gelatin, found in natural food stores and Asian markets)
½ to 1 teaspoon of seasoning of your choice: Chopped fresh herbs, cracked black pepper, smoked paprika, etc.
1 cup raw cashews, soaked for 24 hours, rinsed, and drained

1. In a bowl, combine water, agar-agar, and salt. Stir to dissolve salt and agar.
2.  In a saucepan over medium heat, add water-agar-salt mixture. Bring to a simmer and stir until mixture becomes just starts to thicken and become bubbly.  Remove from heat and add desired seasonings.

3.  Pour agar mixture into the blender with the cashew mixture and blend until combined.

4. In a lightly oiled mold (an emporte-piece or small cup works well), spoon in cashew cheese mixture. Chill in the refrigerator for a minimum of 1 hour, or until firmly set. Serve with crusty baguette slices, crackers, or crudité.

* use slightly less agar--1.5 teaspoons, for a softer cheese, but one that still has structure.

Creamy Cashew Cheese, Recipe 2
Makes 1 round

¾ cup cold fermented grain water (aka "Rejuvelac"--recipe below) 
1 teaspoon salt (slightly less if you prefer a less-salty flavor)
2 teaspoons agar-agar powder (vegan gelatin, found in natural food stores and asian markets)
½ to 1 teaspoon of seasoning of your choice: Chopped fresh herbs, cracked black pepper, smoked paprika, etc.
1 cup raw cashews, soaked for 24 hours, rinsed, and drained

1. In a bowl, combine water, agar-agar, and salt. Stir to dissolve salt and agar.
2.  In a saucepan over medium heat, add water-agar-salt mixture. Bring to a simmer and stir until mixture becomes just starts to thicken and become bubbly.  Remove from heat and add desired seasonings.

3.  Pour agar mixture into the blender with the cashew mixture and blend until combined.

4. In a lightly oiled mold (an emporte-piece or small cup works well), spoon in cashew cheese mixture. Chill in the refrigerator for a minimum of 1 hour, or until firmly set. Serve with crusty baguette slices, crackers, or crudité.

Fermented grain water
1 cup grains (whole wheat berries or quinoa)
Water

1. In a large glass jar, add one cup of whole wheat berries or, if you’re gluten free, 1 cup of quinoa. Add water to cover, then cover with a piece of cheesecloth (a coffee filter will work in a pinch) and a rubber band. Let sit overnight, then rinse and repeat. When the grains begin to sprout, rinse a final time, then cover with two cups of water and cover with a piece of cheesecloth.

When the water begins to turn cloudy and tastes and smells a bit like sauerkraut, it’s ready to use.  It will last one week in your refrigerator.

Aged Cashew Cheese, Recipe 3
Makes 1 round

1/2 cup cold fermented grain water (aka "Rejuvelac"--recipe above) 
1 teaspoon salt (slightly less if you prefer a less-salty flavor)
1 cup raw cashews, soaked for 24 hours, rinsed, and drained

1. In a bowl, combine cashews, rejuvelac, and salt.  Using an immersion bleder (or another blender of your choice), puree until smooth. If mixture is too thick, add a bit more fermented grain water. It should be the consistency of thick paste. 

2.  Scoop the mixture into a clean piece of cheesecloth, called "etamine" en francais (see note on where to buy at right>>) and tie with string. Should look like a white tomato! Round with a stem on top.

3.  Place the cheese on baking rack and allow to dry for several days, undisturbed. Once a day, pat a bit of course sea salt onto the outside of the cheesecloth. This will help inhibit any mold growth. 

4. By Day 4, it will have developed a "mature" flavor, and you can eat. Let dry for up to a week for a more assertive flavor. Serve with crusty baguette slices, crackers, or crudité.



More ideas and recipes to follow!

Cashews soaking on left, wheat berries soaking (for rejuvelac) on right!

This is the simple cashew/agar/salt recipe made with the fermented grain water called Rejuvelac.

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Cheese cloth
In French, cheese cloth is called "etamine." Look for it at your local fabric store, where it usually sells for around 4 euro per meter. You can also buy it at BHV, in the cookware section.

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Serving idea: top with beet salad for a "beet tartare."

Place your aged cheese "ball" onto a rack (a baking rack works well) to allow air to circulate all around it. Place a cheese dome over it if you have one, and allow to sit, undisturbed, for several days before digging in!