Nut-based cheeses are sooo satisying. They’re everything you love about cheese, but actually healthy for you!
Made out of hazelnuts and just a few other wholesome ingredients, this cheese is entirely vegan, gluten-free, soy-free, unprocessed and full of healthy fats and plant-based protein!!
It’s crusted with Crushed Hazelnuts, Rosemary and Basil.
It’s deliciously flavorful and, depending on how long you choose to bake it, can be a creamy cheese, a crumbly cheese or a firm and slice-able cheese.
I usually enjoy this cheese on top of my salads or veggie burgers and eat it on its own as a snack!
Herb Crusted Hazelnut Cheese (V/GF)
This Hazelnut Cheese is crusted with crushed Hazelnuts, Rosemary and Basil. It’s deliciously flavorful and, depending on how long you choose to bake it, can be a creamy cheese, a crumbly cheese or a firm and slice-able cheese.
Ingredients
- 1 1/4 cup raw hazelnuts
- 2 1/2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp garlic powder or two large garlic cloves
- 1 1/4 tsp sea salt
- 2/3 cup water
- 1/2 cup finely crushed hazelnuts
- 2 tbsp dried rosemary
- 1 tsp dried basil
Instructions
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Let hazelnut soak in water for 6 hours. Then, drain water from hazelnuts.
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Preheat oven to 350 degrees and add hazelnuts to a baking sheet in a single layer. Bake for 12-15 minutes. Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove as much of the skins as you can.
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In a food processor, process hazelnuts together with the remaining ingredients until smooth. You'll have to stop the process to scrape down the sides of the processor/blender a few times.
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Place cheesecloth loosely over a large bowl.
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Transfer hazelnut mixture to the cheesecloth allowing the liquid to drain through. Wrap the cloth around the ‘cheese’ and squeeze it to remove any excess moisture.
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While squeezing out any moisture, form cheese into a ball shape.
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Keep cheese wrapped in cloth and discard the liquid.
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Refrigerate cheese in cloth for at least a few hours (or overnight) to let the flavors marry.
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Preheat oven to 350 degrees F.
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In a bowl, mix together the crushed hazelnuts and herbs.
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Remove cloth from cheese and roll into the hazelnut and rosemary mixture. Transfer cheese to lightly oiled baking sheet.
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Bake for 25-40 minutes. The longer you bake it, the firmer the cheese. Baking less will give you a creamy, crumbly cheese.
Need ideas on how to use up cheese? Check out my Herby Potato Crust, Mexican-style Corn (Elotes), Olive and Feta Biscuits, Mediterranean Chickpea Flour Omelette and my Fig, Almond Cheese and Caramelized Red Onion Flatbread!!
I’d love to hear what you think! Drop a comment, rate the recipe and find me on Instagram and Facebook!
