Post 33: East Meets West continued-demonstration and nut-cheese making. Fun at the Train Station

There was a  demonstration  awhile back at the First Train Station — a Japanese chef together with an Israeli chef.  It was crowded and a little hard to see and hear, but here is a recreation of  the recipes they did. (Helpful observations by Klara Le Vine):

One dish was a kind of ersatz tofu made out of kuzu: 1 c. water, 1/4 c. kuzu, and 11/2 T. tahina (I added a pinch of salt. It’s cooked together until it forms a blob, stirring constantly, then spread out in a pan, chilled, and cut into cubes.
It was served with a sauce of mirin, shoyu, and maybe a little vinegar (I didn’t catch the sauce ingredients exactly).   The other things they made were steamed green beans with a dressing of ground toasted black sesame, again with shoyu and mirin (I think) and deep–fried tofu dumplings: mashed tofu with cooked carrots and cooked shitake, deep-fried in balls and served with a dipping sauce of the vegetable cooking broth (which also had kombu in it) seasoned with shoyu, grated ginger, and grated radish. 
 Hi-any comments on this recipe? Has anyone got another cheese from nuts recipe?

Basic Raw Vegan Cheese

Whole Foods Cooking Expert
chevre-on-bread-getty.jpg - Courtesy of Getty Images


Creamy, rich and delicious, and a wonderful blank canvas for other flavors, this recipe for basic raw vegan cheese is very easy to make. The only real time requirement is letting it culture and drain for 24 hours. If you don’t have a high powered blender like Vitamix or Blendtec, consider soaking the nuts for 8 hours at room temperature, then discarding the soaking water and starting from there. You’ll also need cheesecloth (or nut milk bag or paint strainer), a colander and a container or deep plate that the colander can sit over.

  • 3/4 cup raw cashews
  • 3/4 cup raw macadamia nuts
  • 1 cup minus 1 tablespoon of filtered water
  • Pinch of good quality sea salt
  • Herbes de Provence, cracked pepper, pepper flakes or chopped fresh herbs
  • Prep Time: 5 minutes
  • Resting: 1,440 minutes= about 24 hours

Place the nuts, filtered water and a pinch of sea salt in your blender. (If you’re not using a Blendtec or Vitamix, you may need to stop blending a few times to scrape down the sides of the blender with a rubber spatula.) Blend until the mixture is very creamy.

Pour the nut mixture into a double thickness of cheesecloth or into the nut bag, and twist the ends (or top of the bag) until the puree is completely sealed in at the top and cannot come undone once a weight is placed on top of it.

Place the bag in the colander, and the colander over a bowl or deep plate. Place some sort of weight on top of the bag of nut mixture. A small pot or bowl that fits inside the colander is a good idea, and you can weight it down with a few rocks ins
Chill the mixture for an hour or two. Remove it from the cheesecloth, and discard any liquid in the bowl.Place the colander in a cupboard or dark, draft free place to drain for 24 hours.

Shape the cheese into 2 small loaves.  Roll the logs in any mixture of fresh or dry herbs, cracked pepper or pepper flakes that appeals to you, or leave it plain.

Chill until ready to serve.


Makes about 8 ounces of nut cheese

Copyright 2014 by Jen Hoy


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