320 ml 15% soy cream
100 gr macadamia nuts
100 gr cashew nuts
5 tsp rice vinegar (to taste)
1 tsp Himalayan salt (to taste)
10 gr white sesame seeds
5 tsp tapioca starch
3 tsp nutritional yeasts
½ tsp spirulina powder
vegetable oil for greasing
1) Put all ingredients except spirulina into your high speed blender. Run it
for 2-3 min until smooth and silky texture is derived.
2) In a separate bowl thoroughly mix spirulina and one tablespoon of nut
blend from Step 1.
3) Transfer the rest of the mixture into a medium boiling pan and cook for
4-5 min. Stir constantly to break any lumps that might form and be careful
not to burn the cheese. Take off the heat when the mixture has thickened.
4) Take a round ceramic pan that can accommodate 0.6-0.8 L of liquid.
Grease it and line with parchment paper, this way the cheese will be
easier to remove from the pan.
5) Pour half of cheese mixture into prepared pan and slather spirulina
mixture on top. Create marbled effect by rippling through both layers with
a skewer. Pour the other half of cheese mixture over it and level the
surface. Cut a suitable circle of parchment paper and carefully stick on top
of cheese. This will help prevent crust from appearing on the surface
6) Position your pan on a deep baking tray and pour hot water 2/3 of the
way to the rim. Carefully place into oven for 1 hour at 120 C.
7) When ready, remove from the oven and let cool to the room
temperature before puting in the fridge for 2-3 hours or overnight.
8) To serve, remove parchment paper from the surface of cheese. Cover
the pan with a big plate and flip, while carefully holding with both hands.
Peel off the bottom layer of parchment paper and cut with a sharp knife.
Enjoy with bruschettas, on top of pizzas, with fresh fruits and wine!