Walnut Cheeze Recipe - Holistic Wellness and Health


You can use the delicious walnut cheeze to stuff peppers. You can also use as a dip or spread for raw vegetables, toast and crackers.

Ingredients:

        • 2 cups walnut halves and pieces about 10 ounces
        • ¼ cup nutritional yeast
        • ¼ cup freshly squeezed lemon juice 
        • 2 tablespoons white (aka yellow or mellow) miso
        • 2 tablespoons finely chopped fresh Italian parsley or 1 tablespoon dried parsley flakes
        • 1 tablespoons soy sauce or tamari
        • 2 cloves of garlic
        • 1-4 tablespoons of water, as needed
        • Salt, as needed 

Other optional additions:

    • sun-dried tomatoes
    • chopped spring onions (scallions)
    • caramelized onions
    • rosemary
    • basil
    • smoked paprika
    • cayenne pepper

Directions:

  1. Soak The Walnuts: Place walnuts in a large bowl and add enough water to cover by 3 to 4 inches. Set aside at room temperature to soak for at least 12 hours. If you’re in a hurry, you can use a quick method for soaking – bring water to boil, pour over the cashews and let them soak for 20 minutes.
  2. Blend The Walnuts: Drain soaking liquid then rinse walnuts under cold water. Place walnuts in the bowl of a food processor fitted with a blade and process until they become paste-like. 
  3. Add nutritional yeast, lemon juice, miso, parsley, soy sauce, garlic to the food processor.
  4. Purée until smooth and creamy, about 5 minutes.
  5. Stop the processor periodically to scrape down the sides of the food processor bowl. (As needed, water 1 tablespoon at a time to help the mixture blend.) Taste and season with salt, as desired.
  6. Transfer the cheeze into a glass container. The cheeze will thicken after 30 minutes and will keep in fridge up to 4 days.

Note

This will keep in the refrigerator about 4 days. You can also put in the freezer for 3 months.

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