HERB-AND-NUT-ENCRUSTED VEGAN CHEESE LOG

Sorry I don't have time for much more than this recipe that I've been meaning to post for a long time-- many deadlines last week and this week!  I hope you enjoy this-- it's great for Easter (or any) entertaining, or potlucks, or just general snacking.

Printable Recipe

BRYANNA'S HERB-AND-NUT-ENCRUSTED VEGAN CHEESE LOG

This makes a delicious and elegant appetizer. You can play with the flavourings for this—for instance using olives instead of sundried tomatoes. 

9 oz extra-firm silken tofu, crumbled

1/2 Tbs. agar powder

2 Tbs. raw tahini

2 Tbs. water

3/4 Tbs. nutritional yeast flakes

1/2 tsp organic sugar

1/4 tsp salt

2 Tbs. light miso

4 tsp fresh (or organic bottled) lemon juice

1 large clove garlic, crushed

3 large sundried tomatoes, chopped (either soak plain sundried tomatoes in boiling water to reconstitute, or rinse oil-packed sundried tomatoes under hot water to rinse off the oil and pat dry)

2 Tbs. chopped green onion ends or chives

Coating:

4 Tbs. chopped toasted nuts of choice (hazelnuts, pecans, walnuts, pine nuts, almonds, etc.)

3 Tbs. chopped fresh herbs

Optional: 1/4 cup minced parsley

           

Blend the crumbled tofu, agar, water, tahini, nutritional yeast, sugar, and salt in a food processor until very smooth.  Place the mixture in a small, heavy-bottomed  saucepan and stir over medium heat until it bubbles for a few minutes and thickens. Microwave Option: Place the mixture in a microwave-safe bowl and microwave on High for 2 minutes.  Whisk briefly.  Cook 2 minutes more. Scrape the cooked mixture back into the food processor.

Add miso, lemon juice, and crushed garlic to the cooked mixture. (Add these last because the lemon juice the acid may with the gelling of the agar if cooked with it.)  Blend briefly, then add the sundried tomatoes and green onions.  Pulse briefly.

Have ready a 1 1/2-cup-capacity storage container, preferably one 2 or 3 times longer than it is wide, lined with plastic wrap which extends over all sides. You could also use a 5 x 2 1/2” small loaf pan (called a fruitcake pan), or even a sturdy little box that’s the right shape. If the container is too long or too wide, you can stuff some rolled-up aluminum foil into the appropriate space(s).  The goal is to have it firm up in as close the the dimensions of a small "log" as possible.

Scrape the hot mixture into the prepared container.  Refrigerate for about 15-30 minutes, or until it starts to firm up.  Meanwhile, mix your coating ingredients in a clean food processor or mini-chopper and spread them on a piece of plastic wrap on your work surface.

Working quickly and using the plastic wrap to help, unmold the cheese onto another piece of plastic wrap, roll it up in the wrap and press and shape in a "log".  Unwrap the log and gently roll the log in the coating mixture, coating all over (press the coating on with your fingers if some spots are missed), then roll up again in the plastic wrap, twist-tie the ends and place back in your container.  Your "log" can be a roll, or you can square up the sides as in my photo.

Refrigerate several hours until firm. Unwrap carefully from the plastic wrap onto a serving plate. Slice and serve with whole grain crackers, crusty bread, pumpernickel slices, etc.

Serves 12

Nutrition Facts

Nutrition (per serving): 53.5 calories; 50% calories from fat; 3.2g total fat; 0.0mg cholesterol; 182.3mg sodium; 95.5mg potassium; 4.0g carbohydrates; 1.0g fiber; 0.8g sugar; 3.1g protein.

Enjoy!