I’ve been meaning to revisit my Grezzo cheese for sometime – and I did just that over the weekend.

I’ve taken a basic Grezzo cheese made with Rejuvelac and added some flavours to make a delicious cheese to go with crackers or into sushi rolls.

Ingredients:

2-3 cups Grezzo Cheese, made with cashews

1 1/2 Tsp miso paste

1 1/2 Tbsp. Nama Shoyu

3-4 spring onions, green and white parts, coarsely chopped

Method:

Process all ingredients together in a food processor until smooth and well blended.

Transfer to a serving bowl to eat straight away or have some now and keep some for later.

Will last 5 days in the fridge – or pop into containers and freeze.

This is gorgeous spread onto nori and rolled into hand rolls 🙂

Ally x

Giving credit where credit is due…

Thanks Alissa Cohen – your Grezzo Cheese worked really well this time around 🙂  Must have been because I made it in my own nut bag instead of in a tea towel this time 🙂