Roasted Red Pepper Quesadillas

If you love quesadillas but can't find or aren't a fan of vegan cheese then these are for you. I personally can find and do like (some) vegan cheeses but would always rather choose a less processed or homemade product over the latter. These quesadillas won't make you miss cheese and will satisfy that insatiable craving once and for all.

One Year Ago Today Sweet Apricot & Hazelnut Pannini
Two Years Ago Today Stuffed Guero Chile with Broken Spaghetti & Red Sauce
Three Years Ago Today Indian Buffet, at home


These flavor packed quesadillas get their gooey cheesy flavor from a surprising yet perfect ingredient- red pepper hummus! Combined with sauteed vegetables and tender black beans, these quesadillas are sure to please all.

Roasted Red Pepper Quesadillas
serves 2-4
3 tbl extra virgin olive or canola oil
1 poblano, small dice
2 garlic cloves, minced
1/2 cup minced red onion
1/4 cup minced scallions
2 tbl roughly chopped cilantro
4-10" flour or corn tortillas
1 cup roasted red pepper hummus
1 cup black beans, drained and rinsed
vegan sour cream, optional
salsa, optional

In a large saute pan, cook the poblano, garlic, red onion and scallions with a pinch of salt in 1 tbl of oil until just tender, 5 minutes. Transfer to a bowl and toss in the cilantro.
Spread 1/2 cup each of hummus on 2 tortillas and top with 1/2 cup black beans and the vegetable mix. Top with another tortilla and press down lightly to pack together.
Heat 1 tbl of oil and add the quesadilla to the pan. Once golden brown on the bottom, flip to toast the other side. Cook the second quesadilla the same way.
Use a sharp knife to cut each quesadilla into wedges and serve with sour cream and salsa.

Black Pepper & Herb Vegan Goat Cheese

Time and patience is all you need to make this impressive ball of vegan goat cheese for your next get together. The problem is you won't want to share so go ahead and make two separate balls, one for your guests and one for you.


Other Vegan Cheeses
vegan parmesan
vegan cheddar fondue
brazil nut parmesan

One of my favorite cheeses yet! Slightly firm on the outside and super creamy on the inside, this tangy vegan goat cheese tastes even better when coated with various herbs and peppercorns.

Vegan Goat Cheese
1 ball
1 cup roasted, unsalted cashews, soaked overnight
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 tbl water
1 1/2 tsp salt
1 tbl whole peppercorns
1 tsp dried dill
1 tsp dried rosemary

Drain and rinse the cashews. Combine with the oil, lemon juice, water and salt in a blender and blend for 5 minutes. Blend for precisely five minutes for a whiter color and firmer texture.
Scrape the cheese out into a large triple square of cheesecloth and join the ends together to make a ball. Set the cheese in a strainer that is sitting over a bowl and rest for 8 hours. Only a little bit of water will seep out but that is important to get rid of.
Preheat the oven to 200.
Line a baking sheet with parchment and place the cheese wrapped in cheesecloth on the pan. Bake for 40 minutes, turning the pan once after 20.
Remove the cheese, cool and chill overnight.
Gently remove the cheesecloth and coat the top with peppercorns, dill and rosemary that have been crushed up in a mortar and pestle or spice grinder.

Vegan Parmesan

In my quest for delicious homemade vegan cheese, I have tried vegan parmesan before but only in a pre-grated form and quickly made with brazil nuts. This version takes five minutes to prepare but need to freeze solid before using. The wait is worth it because the end result is delicious! I especially love the versatility of this product because it can get grated right on top of your food, broken off into chunks for eating or thinly shredded into big shavings.

Vegan Parmesan
1 square
1/2 cup softened coconut butter*
1/2 cup melted regular coconut oil*
1/3 cup nutritional yeast
2 tbl fresh lemon juice
1 tsp salt
1/4 tsp vitamin c crystals*

Combine all of the ingredients in a blender and blend until smooth. Use a spatula to push down the sides to make sure everything is mixed.
Pour into a container and freeze until solid.
Cut off chunks, large shavings or grate when ready to eat. Store in the freezer.

*Coconut butter is unlike coconut oil because it is made up of both the fat and the oil of the coconut, not just the oil. It can be found next to coconut oil in health food stores.
*I mentioned "regular" coconut oil because there are two kinds: Coconut Oil & Extra Virgin Coconut Oil. The main difference is taste. Extra virgin coconut oil tastes like coconuts (surprise!) and the regular kind has much more of a neutral flavor which works great for this cheese.
*vitamin C crystals can be found easily at any natural foods store in the vitamin aisle or online.

Vegan Cashew Cheese Fondue

There are a lot of recipes for vegan cheese fondue on the internet but they seem to all have something weird about them. Some have agar agar (why?) and most are just melted manufactured vegan cheese. Others use thickeners like flour or potato. My version is much more simplified and filled with natural ingredients that yield a deliciously creamy, thick and cheesy dip. Don't stop at fondue, use this as a spread on sandwiches or tortillas, or as simple dip for crackers, pretzels or anything you can think of.


One Year Ago Today Homemade English Muffins
Two Years Ago Today Coconut Cream Tartlets

Soy and gluten free cheese fondue made with cashews, pimentos, mustard and a touch of garlic. A perfect reason to dust off that fondue kit you swore you'd actually use (but really have only used twice in 4 years.)

Cashew Cheese Fondue/Spread or Dip
serves 2 as fondue
1 cup roasted & unsalted cashews, soaked in water for at least 2 hours to overnight
1-2oz jar sliced pimentos, drained
1/4 cup nutritional yeast
3 tbl water
1 tsp ground mustard
1/4 tsp salt
1/4 tsp ground garlic
1/8 tsp pepper
Finger foods for dipping such as: sauteed tofu, steamed broccoli, cucumber slices, toasted baguette, apple slices

Drain the cashews and place in a blender with the pimentos, nutritional yeast, water, mustard, salt, garlic and pepper. Blend for 4-5 minutes until creamy and smooth.
Place in your fondue pot and let the heat lightly warm the dip.

Cheezy Broccoli Soup with Peppered Croutons

Soup season is in full effect! Broccoli cheese is one of my favorites and this vegan version has all the flavor but lacks all the fat from the traditional dairy version. Add more broth and serve as a chunky soup or prepare as directed and blend into a creamy puree.


Savory broccoli soup swirled with homemade cheese sauce, sunflower seeds, fresh oregano and peppered croutons.

Cheeze Sauce
2 tbl extra virgin olive oil
2 tbl all-purpose flour
1 1/2 cup unsweetened almond milk
1 cup nutritional yeast
2 tbl dijon mustard
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
1/4 tsp creole seasoning

Whisk together the olive oil and flour in a small saute pan and cook for 1 minutes. Slowly stream in the almond milk while whisking. Season with mustard, salt, garlic, onion, pepper and creole seasoning. Cook while whisking over medium heat until it boils. Reduce the heat to medium-low and cook for 3-5 minutes until the sauce has thickened. Taste and season with salt and pepper.

Cheese Broccoli Soup
2 tbl extra virgin olive oil
1/2 yellow onion, minced
1 celery stalk, minced
1 large russet potato, peeled, small dice
2 garlic cloves, minced
1 large head of broccoli, stems removed, roughly chopped
1/3 cup nutritional yeast
1 tbl dried rosemary
1 tsp creole seasoning, plus more for garnish
2 cups vegetable broth
1 recipe cheeze sauce
1/4 cup toasted sunflower seeds, for garnish
 fresh oregano leaves, for garnish
vegan cheddar cheese, for garnish

Saute the onion and celery in olive oil until the onion starts to soften, 5 minutes. Add the potatoes and garlic and cook 5 minutes more. Add the broccoli, nutritional yeast, rosemary, creole seasoning and vegetable broth. Simmer over medium heat for 15 minutes until the potato is completely cooked through an the broccoli is tender.
Transfer to a blender and blend to your desired consistency. I like it mostly pureed with a few chunks.
Bring back to the pot and add 3/4ths of the cheese sauce. Stir to combine and taste to season.
Garnish the soup with a drizzle of the remaining cheese sauce,  a dash of creole seasoning, sunflower seeds, oregano and shredded cheese.

Peppered Croutons
2 slices of seed bread, crust removed, medium dice
2 tbl extra virgin olive oil
1 tsp pepper
1/4 tsp salt
1/4 tsp garlic powder

Toss the bread with olive oil, pepper, salt and garlic and toast in a saute pan until golden brown and crusty.

Eggplant Involtini with Basil Cashew Cheese & Fennel Tomato Ragout

This recipe for basil cheese is thick and would work great in anything that you would want to spread a nice cheese-like filling on to; pizza, pannini's, lasagna or even a dip for pita or crackers. Prepare the sauce while the cashews are soaking and the eggplant slices are being salted and this dish comes together in no time flat. Cooking the eggplant ahead of time not only allows you to roll up these involtini but creates an immensely creamy texture that requires no knife to cut through with while you eat.

Thin rolls of roasted eggplant stuffed with a fresh basil cashew cheese filling and slow simmered in tomato and fennel ragout.

Basil Cashew Cheese
1 cup raw cashews (soaked for at least 30 minutes to overnight)
1 cup fresh basil leaves
2 garlic cloves, smashed
1/2 cup nutritional yeast
1 tbl dijon mustard
1 tsp onion powder
1 tsp salt
1/4 tsp pepper
1/4 cup vegetable broth
juice of one lemon
1/2 cup panko breadcrumbs

Blend the cashews in a food processor for 2-3 minutes until they are somewhat smooth. Add the basil, garlic, nutritional yeast, mustard, onion powder, salt and pepper. Blend 2-3 more minutes until smooth. Add the broth and lemon juice. Blend 1-2 minutes more. Stir in the panko and taste to season with more salt and pepper.

Tomato Fennel Ragout
2 tbl extra virgin olive oil
1 fennel bulb, cored, thinly sliced
1 yellow onion, thinly sliced
2 garlic cloves, minced
1 tsp lemon zest
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
4 basil leaves
2 tbl red wine, broth or water
1-28 oz can crushed tomatoes with basil
1/4 cup vegetable broth

Saute the fennel and onion in olive oil until soft and caramelized, 10 minutes. Add the garlic, lemon zest, salt, pepper, red pepper flakes and basil leaves, cook 3 minutes more. Deglaze the pot with red wine. Add the crushed tomatoes and broth. Bring to a boil, reduce to a simmer and cover. Cook for 30 minutes.

Eggplant Involtini
serves 3
2 eggplants (try to pick ones that are long, rather than fat)
sea salt
1/4 cup extra virgin olive oil
Basil Cashew Cheese

Cut the eggplants (skin on) into 1/4" thick slices. Sprinkle each slice with salt on both sides and let sit for 30 minutes.
Preheat the oven to 425.
After the slices have released some of their moisture, wipe dry and cook in batches with a little olive oil until both sides are soft and slightly golden, about 3 minutes per side.
Drain on a paper towel. Once cool enough to handle, place 2-3 tbl of basil cheese filling at each end.
Pour all of the ragout in the same saute pan you cooked the eggplant in (as long as it is oven proof) or in a casserole dish. Roll up each eggplant slice and place seam side down in the sauce.
Cook for 25 minutes then broil for a couple minutes to gently char the tops.

Roasted Tomato Mac & Cheese with Garlic White Sauce

To be honest, I do occasionally make macaroni and cheese for my husband but I purposefully never put it on my blog because it is too good to share. I slaved and slaved, batch after batch to get a perfect vegan cheese sauce and when I finally got it, I wasn't about to tell anyone. These days I am a little more lax with my recipe sharing (if I wasn't then having a food blog would be pointless) and I am happy to share with you a different cheese sauce recipe I whipped up for tonight's meal.

Ooey gooey mozzarella cheese sauce tossed over seashell pasta with roasted tomatoes and broccoli.

Mac & Cheese with Garlic White Sauce
serves 4
1 tbl extra virgin olive oil
3 garlic cloves, minced
2 tbl vegan butter
2 tbl all-purpose flour
1 cup plain almond milk
1 cup vegetable broth
2 cups vegan mozzarella cheese
1 heaping tbl nutritional yeast
1/2 tsp mustard powder
1/2 tsp salt
1/4 tsp pepper
8 oz macaroni noodles

In a small pot, add the oil and saute the garlic for 2-3 minutes until lightly toasted. Add the butter and melt. Add the flour and whisk for 2-3 minutes to cook out the raw flour flavor. Stream in the milk and broth and whisk into a smooth sauce. Cook for 3 minutes. Before the sauce starts to boil, add the cheese, nutritional yeast, mustard powder, salt and pepper. Bring to a simmer and whisk while it starts to thicken. Once the cheese has melted, taste and season for more salt and pepper.
Boil the pasta according the package instructions and toss with the cheese sauce and roasted vegetables.

Roasted Tomatoes
2 cups cherry tomatoes, halved
1 head of broccoli, small florets
3 tbl extra virgin olive oil
1 tbl dried thyme
1 tsp dried basil
1/2 tsp sea salt
1/4 tsp pepper

Preheat the oven to 425.
Toss the tomatoes and broccoli florets with oil, herbs, salt and pepper and roast on a baking sheet for 20 minutes until the tomatoes burst and the broccoli is slightly caramelized on the edges.

Mushroom Spinach Lasagna for Two with Brazil Nut Ricotta

Well wouldn't you know that the day I curse my neighborhood grocery store for not having the specific ingredient I needed, my food turned out better with the alternate choice.
I originally intended this ricotta to be Macadamia Nut based, but when I saw that there was not one single nut sitting in the bulk bin, I shook my fist furiously and stopped to think about my next move. Pine nuts are boring and out of the question financially and no other nut caught my eye until I zoomed in on brazil nuts. Normally these all too gigantic nuts are my most (and only) hated nut. It's just too much nut! Maybe if they were smaller I would enjoy them, but alas they are gargantuan and I always pick them out of my mixed nut selection.
That being said I have entirely no idea why I decided to go with them as my ricotta base. I tend to get annoyed when I come across foods I don't like. I hate limiting my options! So hoping they would be more delicious ground up, I grabbed a bag and hoped for the best.
And the best it was indeed! This vegan version of ricotta cheese is by far my favorite version I have made! Who would have thought that my favorite ricotta would come from my most hated nut? This is exactly why I force myself to try things I dislike every so often, I am bound to find a way to prepare it that I enjoy. Long live these giant nuts!

Hearty cremini mushrooms and spinach layered between homemade brazil nut ricotta and tomato basil sauce. Lasagna for two!

Brazil Nut Ricotta
1 heaping cup raw brazil nuts
2 garlic cloves
2 tsp nutritional yeast
2 tsp fresh lemon juice
1 tsp fresh thyme leaves
pinch salt
1/4 tsp black pepper
2-3 tbl water

Combine all of the ingredients except the water in a food processor and turn on for 3-4 minutes. Slowly stream in water until you reach your desired consistency. Taste and adjust seasonings if necessary.

Mushroom Spinach Lasagna for Two
3 tbl extra virgin olive oil
8 oz cremini mushrooms, small dice
1/4 tsp red pepper flakes
1/4 tsp black pepper
1 tbl chopped fresh rosemary leaves
1 tbl fresh lemon juice
sea salt
1 heaping cup baby spinach leaves, roughly torn
1 cup marinara sauce
Brazil Nut Ricotta
1/2 box whole wheat lasagna noodles, cooked according to package instructions
3 tbl chopped fresh parsley, for garnish
1-small loaf pan or disposable 8'x3' loaf pan

Preheat the oven to 350.
Heat the olive oil in a saute pan over high heat until almost smoking. Add the mushrooms and toss. Saute over high heat for 5-7 minutes until the mushrooms are golden brown. Season with red pepper flakes, pepper, rosemary and lemon juice. Cook 3 minutes more. Add the salt and spinach leaves and toss to wilt the leaves.
Ladle a couple spoonfuls in the bottom of your loaf pan and spread evenly. Line the bottom with noodles, cutting the noodles to fit so they don't overlap. Spoon half of the ricotta mixture in and spread to cover. Top with a layer of noodles. Spoon half of the mushroom mixture and top with more noodles. Repeat this one more time until all of the ricotta and mushroom is gone.
Top the final layer with noodles and pour the marinara sauce over top.
Bake for 35 minutes. Let rest a bit for cleaner slices when cutting. Garnish with parsley.

Vegan Cheddar Cheese Dip

Not many vegan versions of cheese appeal to my taste buds like Wayfare's "We Can't Call It Cheese" Spread does. It's more of the consistency of cream cheese, and has good flavor, ingredients and more importantly texture. The problem I have with all the other cheese alternatives is almost always the weird, oily texture even when it's melted (if it melts at all).
Since I can't find Wayfare's spread at the store I normally go too, I decided to attempt making my own cheese spread. The result was a rich, creamy and flavorful cheddar-like dip that didn't need any alterations even after the first batch. Who knew I would be so lucky?
Since most of the time I just end up melting down vegan cheese anyways, I felt no need to try to get it into more of a solid state. This dip melts down perfectly, practically screaming to be tossed with pasta or my favorite, broccoli.

Creamy cashew (no need to presoak) and pimento based spread with bright, spicy notes of cheddar flavor. From what I remember of it anyways!!

Cheddar Cheese Spread
10 oz extra firm silken tofu
1/3 cup raw cashews
2 oz chopped pimentos, drained
2 tbl melted coconut oil
1 tbl dijon mustard
1 tbl onion powder
1 tbl tahini
1 tbl nutritional yeast
1 tsp lemon juice
1 tsp turmeric
1 tsp garlic powder
1 tsp salt
1 tbl agar powder mixed with 3 tbl water

Combine all of the ingredients in a food processor except the agar. Blend for 5 minutes until it is as smooth as your processor will achieve.
Transfer to a small pot over medium heat and add the agar/water slurry. Cook for 5 minutes, stirring with a spatula slowly but constantly so the mixture doesn't cook to the bottom of the pan.
Transfer to a bowl and chill.

Cauliflower & Roasted Chickpeas with Conchiglie and Ricotta

Trying my hand at vegan ricotta, tossed in this pasta it tasted great. I imagine in lasagna it would be even better.

Nutty, roasted chickpeas and cauliflower with plenty of garlic and roasted lemon juice, fresh parsley and vegan ricotta.

Tofu Ricotta
8 oz extra firm tofu, drained and pressed for 30 minutes, crumbled
2 tbl nutritional yeast
1 tbl tahini
1 tbl lemon juice
1 tsp sea salt
1/4 tsp black pepper
1/8 tsp nutmeg
2 tbl extra virgin olive oil
2 garlic cloves, minced
1 small shallot, minced
2 tbl finely minced fresh parsley

Combine all of the ingredients and taste to season with more salt and pepper to your liking.

Cauliflower & Roasted Chickpeas with Conchiglie
1 head cauliflower, cut into small florets
1-15oz can chickpeas, drained and rinsed
1 shallot, small dice
3 garlic cloves, roughly chopped
5 tbl extra virgin olive oil, divided
1 lemon, cut into 8 wedges
1/2 tsp salt
1/2 tsp pepper
1 zucchini, medium dice
8 oz conchiglie pasta
3 tbl minced fresh parsley

Preheat oven to 425. Toss the cauliflower, chickpeas, shallots and garlic with 3 tbl olive oil ,lemon juice squeezed from the wedges plus the wedges themselves, salt and pepper. Spread in a single layer on a baking sheet and roast for 20 minutes. Add the zucchini and roast 10 minutes more.
While the zucchini is cooking, boil to pasta until al dente.
Toss the pasta with the roasted vegetables and drizzle with the remaining 2 tbl of oil and parsley.
Top with tofu ricotta.

Insalata Caprese with Basil-Walnut Pesto, Lemon Tofu Mozzarella

Caprese salad a simple salad from Italy traditionally composed of tomato, basil and mozzarella. Not being a huge fan of vegan cheese I wanted to go a different route and marinate some silken tofu in herbs and citrus to allow for a flavorful alternative that resembles the texture of mozzarella but has much more flavor.
My immediate inspiration for this dish were the beautiful heirloom tomatoes I saw at the store today. Summer is the best time for tomatoes and when heirlooms start showing up, I can't resist despite the somewhat costly price. Good produce is always worth it.
Traditional caprese serves the tomatoes raw but I wanted to roast them with a homemade pesto to allow all of the flavors of summer to amplify. Roasting is also a fool-proof cooking technique for tomatoes that aren't so flavorful, resulting in a wonderful taste and texture afterwards everytime.
Now...I know what you're thinking.."tofu mozzarella?" I was a little skeptical of my idea as well. As much as I love tofu, I never eat it raw. BLEG! I can't even stand the thought of it. In fact when people find out I'm vegan and they ask "what do you eat?!" I always respond in a very sarcastic (with a tinge of annoyance) way "raw tofu and wheatgrass." And now look...I ate raw tofu for dinner. The jokes on me! The strong lemon and herb marinade really worked its way in the silken tofu wonderfully and left no residual tofu flavor. The texture was creamy and paired perfectly with the roasted tomatoes. I will definitely be adding this to my list of favorites.

Lemon Herb Tofu Mozzarella
2 large sprigs fresh rosemary, leaves stripped
3 tbl fresh thyme leaves
5 small mint leaves
1/2 tsp salt
1/4 tsp black pepper
juice and zest from 1 large lemon
3 tbl extra virgin olive oil
3 tbl canola oil
10 oz extra firm silken tofu, 1/2" slices

Use a mortar and pestle (or roughly chop) to crush up all of the herbs, releasing their natural oils and flavor. Transfer to a bowl and combine the salt, pepper, lemon juice and zest and oil. Whisk to combine. Lay the tofu in a baking dish with sides and pour the marinade over top.
Marinate for 5 hours to overnight, basting once or twice during this time. Serve raw.

Basil Walnut Pesto
1 cup raw walnuts
2 oz fresh basil leaves
3 garlic cloves
1/2 tsp salt
1/2 tsp black pepper
1/2 cup extra virgin olive oil

In a food processor, combine the walnuts, basil and garlic. Process until smooth. Add the salt, pepper and oil and process until smooth.

Insalata Caprese
4 heirloom tomatoes, 1/2" slice
basil walnut pesto
lemon tofu mozzarella
1 cup fresh basil leaves
extra virgin olive oil
flaky sea salt
black pepper

Preheat the oven to 425.
Line the tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste.
Roast for 10 minutes then remove from the oven. Spoon some pesto on top of each tomato and return back into the oven for 5 minutes.
Serve the roasted tomatoes with lemon tofu mozzarella, fresh basil leaves, a drizzle of olive oil and flaky sea salt.

Leek & Walnut Risotto, Fall Fruit Mostarda & Baked Cashew Cheese Plate

It's that time of the year for warm, soothing dishes that are great for a casual meal for two, or a dinner party night for four.
Creamy risotto with caramelized leeks and crunchy toasted walnuts. Served with a sweet and tangy fall fruit mostarda and baked cashew cheese.
Leek Walnut Risotto
serves 4
1/4 cup butter
2 large leek
salt and pepper
1 1/2 cup arborio rice
1 1/2 cup white wine
6-8 cups vegetable stock, warm
2 tablespoon freshly minced chives
1/2 cup toasted walnuts
Trim off the dark green part of leek. Cut remaining leek in half lengthwise then into 1/3″ half moons. Rinse completely. In a large pot melt butter over medium heat, add leeks and stir to coat. Cook leeks stirring every five minutes or so until they start to brown. about 25 minutes. Sprinkle with salt and pepper and then add rice. Stir to coat and cook, stirring regularly for 2 minutes. Add wine and continue stirring until two thirds of the wine has evaporated. Start adding warm vegetable stock in large ladlefuls, stirring often. You want the temperature of the mixture to be at a very light simmer. Continue adding stock until rice is tender and just a little bit al dente. Turn off heat, stir in the chives and garnish with toasted walnuts. Taste and correct for seasoning.

Fall Fruit Mostarda

1 cup dried cherries
juice of one orange
3/4 cup cup sugar
1 cup red wine
1 tbl balsamic vinegar
1 unripe pear, medium dice, unpeeled
2 Gala apple, medium dice, unpeeled
5 fresh figs, cut into 6 pieces each
2 tbl stone ground mustard

Place the dried cherries and orange juice in a sauce pan and just barely cover with water. Add the sugar, wine and vinegar and simmer for 30 minutes until the syrup is thick. Add the pears, apples and figs and simmer 30 more minutes. Remove from the heat and stir in the mustard. Serve warm or at room temperature.

Baked Cashew Cheese

1 1/2 cup raw cashews
3 tbl water
3 tbl canola oil
2 tsp fresh lemon juice
2 cloves garlic, minced
salt and pepper
Cheesecloth
1 baguette, 1/4 " slices

Place the nuts in a bowl and cover with water. Let stand for 2 hours. Drain and place the nuts in a food processor. Add the remaining ingredients and blend until creamy.

Triple line some cheesecloth and spoon the mixture in the center, making a 7 inch long loaf shape. Wrap up tightly, enclosing the sides.

Preheat oven to 200 degrees F. Line baking sheet with parchment paper. Bake 40 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool and chill then unwrap and serve.