Calories 551, Fat 51g, Saturates 6.1g, Sugars 3.8g, Salt 1.3g
Soak the almonds and cashews together, in water, for 6 hours or overnight.
Preheat oven to 165°C/325°F/Gas 3. Drain the almonds and cashews and place them into a blender along with the toasted pine nuts, lemon juice, olive oil, nutritional yeast, miso, garlic, salt, and water.
Blend on high until the mixture becomes as smooth as possible. Pause and scrape down the sides of the blender occasionally. If it is too thick and is not blending, add more water (1 tablespoon at a time) until the mixture blends properly.
When smooth and creamy, remove the mixture from the blender and place into a lightly-oiled, oven-safe ramekin or dish. Smooth the top and bake for 30 minutes.
Remove from the oven and cool for 15 minutes. The baked cheese will appear crumbly. Scoop it out onto a large plate and mash with a fork until it is a reasonably smooth consistency. Then put the mashed cheese back into the dish, cover and refrigerate for at least 2 hours.
After it has chilled, remove the cheese and divide it in half. Roll the two halves into logs, lightly wetting your hands with water if the rolling process becomes difficult.
Coat the rolls with the chopped pecans. Store wrapped in plastic or in an airtight container in the refrigerator.
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