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Truffled cashew cheese with seeded crackers and caramelised pears

Truffled cashew cheese
  • Other
  • medium
  • Makes 2
  • 1 hour 30 minutes, plus approximately a week of fermenting time

PT1H30M

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Ingredients

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  • Truffled cashew cheese

  • 280g of cashew nuts
  • 125ml of water
  • 1/2 probiotic capsule
  • olive oil, for frying and greasing
  • 1 shallot, finely chopped
  • 1/2 lemon, juiced
  • 1 tbsp of truffle oil
  • salt, preferably pink Himalayan salt
  • black pepper
  • Seeded crackers

  • 85g of sesame seeds
  • 85g of flax seeds
  • 65g of pumpkin seeds
  • 65g of sunflower seeds
  • 250ml of water
  • 30g of gluten-free flour
  • Caramelised pears

  • olive oil, for frying
  • 2 pears, sliced
  • 1 tbsp of maple syrup
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Method

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1
Start by soaking the cashew nuts for 2 hours. All you need to do is add them into a bowl and cover with water. Drain the soaked nuts and tip them into a blender. Discard the soaking water, add the fresh water and the probiotic capsule into a Vitamix container and blitz until you get a smooth texture
2
Make sure not to overheat the mixture while blending as this will kill off the probiotics
3
Once blended, transfer to a glass or plastic container. Do not use a metal one as the mixture won’t ferment. Leave the container outside the fridge for 24 hours with a tea towel or muslin cloth on top so that the mixture can breathe, and to keep out any insects or flies
4
After 24 hours the mixture will be slightly fizzy and bubbly, which means it has fermented, so give it a good mix. Place a proper top on the glass container and leave it in the fridge for later use
5
In a pan, add olive oil and the shallot and fry for 5 minutes until lovely and soft, then take off the heat. Grab the cheese mix from the fridge and add the shallot, lemon and truffle oil, season with salt and pepper and give it a good mix. This can now be eaten straight away as a cream cheese or aged into 2 round-shaped ‘Camembert’-like cheeses
6
If you are going to age your cheese, get two metal rings and grease with olive oil on the insides
7
Place the rings on greaseproof paper on a flat surface (a small chopping board or a plate). Pile in the cheese mixture up to the top, then flatten
8
Store in the fridge, uncovered, for 5–7 days until the cheese has produced a natural rind. At this point, gently remove the metal rings – the cheese is ready to eat
9
To make the crackers to serve with the cheese, combine all the cracker ingredients except the flour in a bowl and let sit for 30 minutes
10
When the seeds have soaked up all the water, add the flour mix and give it a good stir. Line a baking tray (baking sheet) with greaseproof paper (wax paper) and spoon out the mixture and, using a spatula or spoon, even it out on the tray. Sprinkle with salt and pepper to taste and cook in the oven for 10 minutes. Take the crackers out of the oven and mark out perfect squares on the warm dough with a sharp knife, but don’t cut them through completely, just enough so that it is easy to separate them later
11
Put the crackers back in the oven and bake for another 20 minutes until they are cooked through and dry
12
Before serving, heat some olive oil in a medium pan and add the pear slices. Cook them for 5 minutes on each side until beautiful and golden
13
Just before taking the pan off the heat, add the maple syrup and a sprinkle of black pepper. I love creating a proper ‘cheese board’ by serving the pears and the crackers with the cheese
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Truffled cashew cheese with seeded crackers and caramelised pears

 
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