Makes 1-lb. block
Pine nuts are so small and tender, they don’t need to be soaked before using to make this cheese. Agar flakes lend firmness and sliceability and eliminate the need for a straining step. Try adding other ingredients, such as chopped jalapeño chiles, cumin or caraway seeds, or a dash of smoked paprika.
- 1 ¼ cups unsweetened plain soymilk
- ¼ cup agar flakes
- ½ cup raw pine nuts
- ⅓ cup canola oil
- ¼ cup fresh lemon juice
- 3 Tbs. dry white wine
- 3 cloves garlic, peeled
- 2 tsp. granulated onion
- 1 ¾ tsp. salt
- ¾ tsp. ground black pepper
1. Line 2- to 3-cup rectangular (or whatever shape you prefer) container with 2 layers cheesecloth, allowing cheesecloth to hang over sides.
2. Whisk together soymilk and agar flakes in saucepan. Bring to a simmer over medium heat, and cook 8 minutes, or until agar dissolves completely and mixture is thick, stirring frequently.
3. Blend nuts, oil, lemon juice, wine, garlic, granulated onion, salt, and pepper in blender or food processor
5 minutes, or until smooth, scraping down sides frequently. Add soymilk mixture, and blend 2 minutes more, or until smooth. Transfer mixture to cheesecloth-lined container; smooth top. Fold overhanging cheesecloth over cheese. Refrigerate 1 hour, or until firm. Unwrap, slice, and serve.