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@iiwwbee_g: ياحمود قلبي حزين وباح مكنونه 💔#سعود_مجبل

سعود مجبل
سعود مجبل
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Tuesday 16 July 2024 17:52:21 GMT
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Let me change your mind about vegan cheese. This is my macadamia nut queso fresco. The texture is light and easily spreadable or you can bake it and crumble it over your favorite Mexican dishes. There’s a version with almonds in my new cookbook Comida Casera, available for pre-order now!9 #veganqueso #quesofresco Queso Fresco * 1 cup Macadamia nuts raw * 1 clove Garlic peeled * 1 tsp. Lime juice fresh * 2 tbsp. Olive or vegetable oil * 2 tsp. Nutritional yeast * ½ tsp. Salt * 1 piece cheesecloth Instructions * For the queso fresco: soak the macadamias in water at room temperature overnight. The following day, drain the nuts and place in a food processor with the garlic, lime juice, oil, nutritional yeast, and salt.
 * Process 1-2 minutes or until the nuts turn into a paste that resembles ricotta cheese. If necessary you can add 1 tbsp. of water to reach the ricotta consistency. Taste and adjust seasoning.
 * Wet a large piece of cheesecloth, approximately 12” X 12”. Place the paste in the center and a form it into a ball by gathering the edges of the cheesecloth around the cheese. * Twist the top edges of the cheesecloth to tighten, give shape, and get rid of excess water in the cheese. Place the cheese bundle on a plate and let sit overnight in the refrigerator. * The next day unwrap your cheese and serve. * If you want the cheese to crumble, bake at 325F for 7 minutes, flip the cheese and bake for 8 more minutes.
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 * Process 1-2 minutes or until the nuts turn into a paste that resembles ricotta cheese. If necessary you can add 1 tbsp. of water to reach the ricotta consistency. Taste and adjust seasoning.
 * Wet a large piece of cheesecloth, approximately 12” X 12”. Place the paste in the center and a form it into a ball by gathering the edges of the cheesecloth around the cheese. * Twist the top edges of the cheesecloth to tighten, give shape, and get rid of excess water in the cheese. Place the cheese bundle on a plate and let sit overnight in the refrigerator. * The next day unwrap your cheese and serve. * If you want the cheese to crumble, bake at 325F for 7 minutes, flip the cheese and bake for 8 more minutes.
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