Olive cashew nut hard cheese / Formaggetta di anacardi alle olive

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Hello everyone!

You absolutely have to try this hard cheese!! It’s soooo good! 😋

For the topping I used some of my raw celery salt, here’s how to make it:

https://valevegglutenfree.wordpress.com/2015/10/11/homemade-celery-salt-sale-di-sedano-autoprodotto/

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Ingredients: 

70 gr unsalted cashew nuts

1/2 tbsp extra virgin olive oil

1/2 tbsp lemon juice

1/2 tbsp umeboshi vinegar

1/2 tbsp nutritional yeast

1/2 garlic clove

12 green olives

1/2 tsp cumin powder

60 ml water + 120 ml to melt the agar-agar powder

2 tsp agar-agar powder

Raw celery salt

Poppy seeds

Method: 

Soak the cashew nuts for about 8/10 hours, then rinse them.

Put all the ingredients (except for the agar-agar and 120 ml of water) in your food processor and blend.

Pour 120 ml of water in a small pot and add the agar-agar powder stirring to melt it. Simmer it continuously stirring for about 5′, then pour it into the food processor with the other ingredients and blend.

Pour the mixture into the oiled molds (I sprinkled one of them with celery salt and the other with poppy seeds before pouring the mixture).

Let the mixture cool down before putting the molds into the fridge, and let them stand for about 5 hours.

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Enjoy!


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Ciao a tutti!

Dovete assolutamente provare questo formaggio!! È buonissimo! 😋

Per la copertura ho usato un po’ del mio sale di sedano, qui come prepararlo:

https://valevegglutenfree.wordpress.com/2015/10/11/homemade-celery-salt-sale-di-sedano-autoprodotto/

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Ingredienti: 

70 gr anacardi al naturale

1/2 cucchiaio olio evo

1/2 cucchiaio succo di limone

1/2 cucchiaio acidulato di umeboshi

1/2 cucchiaio lievito alimentare

1/2 spicchio d’aglio

12 olive verdi

1/2 cucchiaino cumino in polvere

60 ml acqua + 120 ml per sciogliere l’agar agar

2 cucchiaini agar agar in polvere

Sale di sedano

Semi di papavero

Procedimento: 

Ammollate gli anacardi per circa 8/10 ore, poi risciacquateli.

Mettete tutti gli ingredienti (tranne l’agar agar e 120 ml di acqua) nel mixer e frullate.

Versate 120 ml di acqua in un pentolino ed aggiungete l’agar agar mescolando per scioglierlo.

Fate sobbollire mescolando continuamente per circa 5′, poi versate nel mixer e frullate.

Versate il composto negli stampi unti (io ne ho spolverato uno con un po’ di sale di sedano e l’altro con semi di papavero prima di versarvi il composto).

Lasciate raffreddare prima di mettere gli stampi in frigo, e lasciate riposare per circa 5 ore.

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Buon appetito!

 

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