Do you love espresso? Do you love anything creamy and salty? Same here! And I especially love when the two are combined. That’s right- Brazil Nut Espresso Cheese!
This cheese is the perfect combination of creamy and salty, plus it has caffeine!
Now we are no strangers to plant-based cheese. In fact, we frequently make cashew cheese just about once every week. But then, we started wondering what would happen if we used other nuts for the base. We just had to experiment and I think we found a winner.
Brazil nuts are creamy and almost buttery in flavor. We thought they would be the perfect complement to bitter espresso and WOW- the two flavors meld seamlessly together into one truly incredible dairy free cheese.
Additionally, this Brazil Nut Espresso Cheese looks GORGEOUS. In fact, we already have plans to give this beautiful cheese and other variations for future gifts. It’s relatively easy to make but it looks and tastes spectacular. We hope you enjoy this “cheese” as much as we do.
- 1 Cup Raw Brazil Nuts (Boiled for 10 minutes)
- 2 Tbsp Nutritional Yeast
- 1 Clove Garlic
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Lemon Juice
- 2 tsp Tapioca Flour
- ¾ cup Water
- Salt and Pepper to Taste
- 2 tsp Agar Powder
- ¾ Cup Water
- Dark Roast Espresso Beans (Ground medium fine)
- Boil the Brazil Nuts. In a sauce pan half filled with water, boil the nuts for 10 minutes, then drain.
- Next, in a high-speed blender, combine all the cheese ingredients and blend until it is completely smooth.
- Prepare your molds. Line a ramekin or small bowl with a thin layer of olive oil. You can use more than one. We often like to make 2 or 3 small cheese rounds from one recipe.
- Then, in a deep sided frying pan, add the agar powder and remaining water. Over medium flame, warm the water until the agar powder has dissolved.
- Add the cheese blend to the frying pan. Stir until the agar mixture has combined with the cheese blend.
- Continue heating the mixture over medium high heat, stirring constantly until it has started to thicken. Approximately 5 minutes.
- When the mixture has started to thicken pour it into your molds.
- Place the cheese(s) into the refrigerator to chill for at least one hour. Check the cheese(s) before removing from the fridge to make sure they are solid.
- Remove the cheese(s) from the molds and cover with the ground espresso. Coat the cheese with a little water or olive oil to help the espresso stick to the side of the cheese, if you plan to cover it entirely.
- Serve immediately or keep in the refrigerator for up to a week.