Pine Nut Cheeze – Vegan Cheese

Pine Nut Cheeze - Vegan Cheese
This is a quick and easy vegan pine nut cheeze that is perfect to use in salads or as a spread or dip.
Prep time: 
Total time: 
  • 1¼ cups unsweetened plain soymilk
  • ¼ cup agar flakes
  • ½ cup raw pine nuts
  • ⅓ cup canola oil
  • ¼ cup fresh lemon juice
  • 3 tablespoons dry white wine
  • 3 cloves garlic, peeled
  • 2 teaspoons onion flakes
  • 1¾ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  1. Line a 2 - 3 cup capacity container with 2 layers cheesecloth, allowing cheesecloth to hang over sides (see note). (I think a round cake tin is best, but whatever you want is fine)
  2. Whisk the soymilk and agar flakes together in a saucepan. Bring to a simmer over medium heat and cook for about 8 minutes (or until agar dissolves completely and mixture is thick), stirring frequently.
  3. Blend the pinenuts, oil, lemon juice, wine, garlic, onion flakes, salt, and pepper in a blender or food processor for about 5 minutes (or until smooth), scraping down the sides frequently.
  4. Add the soymilk mixture, and blend 2 minutes more, or until smooth.
  5. Transfer the cheeze mixture to lined container and smooth the top.
  6. Fold overhanging cheesecloth over cheese. Refrigerate 1 hour, or until firm. Unwrap, slice, and serve.
To make individual servings for guests you can use Texas or normal muffin tins or ramekins - lined with cheesecloth of course.
Add garnishes to the cheesecloth then roll the cheeze ball around to coat it thoroughly before placing into the tin.
Try adding other ingredients such as cracked black pepper, chopped jalapeño chillies, cumin or caraway seeds, or a dash of smoked paprika.

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.