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.
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
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 🙂
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 🙂