˄

5.13.16

Our Girl Laurel of Sweet Laurel Bakery makes grain-free, dairy-free cakes like this and this. So, yes…we’ve become close.

We’ve been in love with Laurel‘s grain-free, refined sugar-free goodies since she first began popping them out of the oven about a year ago and we just can’t quit them. We’re sharing all the delicious magic inside her latest workshop at the Hedley & Bennett apron factory (meet the founder here!) that included Insta-relevant food styling lessons with Claire Thomas, custom Hedley & Bennett aprons, A Heirloom cutting boards and freshly baked goodies galore.

Join in on all the healthful fun with the ladies’ upcoming series of workshops on grain-free baking and food photography this summer! Until then, we’re sharing Laurel’s impressive recipe for macadamia nut and herb cheese (vegan, clearly) that you can try at home…

Vegan Macadamia + Herb Cheese
Yields one 5-inch block of cheese

ingredients:

2 cups macadamia nuts, soaked 4-6 hours
1 Tbsp nutritional yeast
2 tsp apple cider vinegar
1 Tbsp organic herb mix (I like Braggs Organic Sprinkle – any blend of rosemary, thyme, oregano, onion, tarragon will do)
1/2 tsp black pepper
1/2 tsp Himalayan pink salt
1/2 cup of water, more as needed

Directions:

Soak macadamia nuts in filtered water for 4-6 hours. Drain.

Blend soaked nuts with 1 cup of water and remaining ingredients until creamy. Add more water if necessary.

Line a colander with cheesecloth or nut-mylk bag. Place a plate under colander to catch excess liquid. Pour creamy mixture into cheesecloth or nut-mylk bag. Shape into log shape, twisting cheesecloth or nut-mylk bag tight at the left and right edges.

Place in warm location to ferment, about 8-12 hours. Every couple hours squeeze excess liquid from cheese.

Transfer cheese to bowl. Cover and refrigerate until serving.

Enjoy!

Bottom banner image
From our friends

Comments


  1. That shirt! Where is it from?

    Johnnie | 05.13.2016 | Reply

Leave A Comment


*