Pistachio Nut Cheese Cake Recipe
Thursday, 10 October 2019
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| Pistachio Nut Cheese Cake Recipe |
This quick recipe for milk-free Pistachio Nut Cheese is easy and very easy. Slicing, lattice and will turn golden brown when baking. The only hard part is not eating pistachios as they are!
It's better to make this vegan cheese than to just eat pistachios because they are sown which means goodness and easy to digest nutrients.
This cheese is oil-free and contains heart-healthy fats from pistachio nuts. It's also full of B vitamins and you can use a nutritional yeast brand with B-12 to get that elusive vitamin. Suitable for vegans, milk free, paleo, vegetable, gluten free. and general healthy diet.
Prep Time: 10 Minutes
Additional Time: 30 Minutes
Total Time: 40 Minutes
Ingredients
- 2 cloves of garlic
- 1 tablespoon Apple Cider Vinegar
- 2 pinch of Salt
- 1 cup / 150g Pistachios, peeled
- ½ cup / 40g Nutrition Yeast
- 1 tablespoon of any maple syrup / sweetener
- 1 tablespoon Agar agar powder
- ½ Lemon juiced
- 1½ cups / 350ml water
Instructions
- Soak the pistachios in water with a pinch of salt for an hour or night.
- Put half the water and the other separate from the agar into the blender.
- Blend the bean mixture until smooth in a strong blender.
- In the pan add the remaining water and gelatin.
- Simmer for 5 minutes while continuing to stir. Make sure there are no bumps to keep it at the bottom.
- Turn off the heat and stir the pistachios mixture until mixed.
- Pour the peanut cheese mixture into the mold and then chill for 2 hours. Align with heat-resistant paper to give it a good appearance.
- Enjoy Pistachio Cheese in 3 days and keep it cool.
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