Ingredients:
70g Activated Pistachios Original
70g Activated Pistachios with Lemon & Himalayan Pink Salt
½ cup / 40g Nutritional Yeast
1 tbsp Agar agar powder
2 cloves of Garlic
1 tbsp Apple Cider Vinegar
300 ml Water
1 pinch of Salt
1/2 pomegranate (for decoration)
INSTRUCTION:
Soak the pistachio nuts in water with a pinch of salt for about 4 hours.
Using a high-speed blender blend the pistachios and the rest of ingredients apart from agar agar & pomegranate.Bring the remaining 150 ml of water to boil using a pan and the agar agar powder. Simmer for 5 mins stirring constantly to make sure there are no lumps in agar agar powder.Take off the heat and stir in the pistachio mixture until well combined. Pour nut cheese mixture into a mold lined with clingfilm and transfer to chill in the fridge for at least 2 hours, or ideally overnight. Once ready decorate with pomegranate and blended crushed pistachios. Enjoy this Raw Vegan Pistachio Cheese.
