I’ve been experimenting with nut purees, AKA raw cheeses, for the past few months. Let me start off by saying that as a former cheese lover, they taste nothing like cheese to me. I’ve tried recipe after recipe, I’ve tried some with nutritional yeast, the raw foodies secret weapon for turning nuts into cheese. I didn’t like the flavor and I didn’t get “cheese” from it. I’ve tried many types of nuts like cashews, pine nuts, macadamia nuts and walnuts. They just didn’t do it for me.
Yesterday I decided to use a nut found in my backyard, the pecan. I don’t actually have a pecan tree in my backyard, but they grow in San Antonio and the pecan is our state nut. I soaked them overnight and in the morning I pureed them with some wheat free tamari, lemon juice, and garlic. The result was delicious, finally a nut spread I could love. The tangy flavor of the lemon mixed with the saltiness of the tamari was vaguely reminiscent of “cheese”. But I don’t want to call it a cheese, because that makes it seem like it’s trying to be something it’s not.
I gave up eating cheese because my body could not tolerate it. It was a conscious decision and it was the only cooked food that was difficult for me to give up. Calling a nut puree “cheese” just reminds me that I can’t have cheese. I will inevitably compare the nut “cheese” to real cheese and look for similarities and differences rather that just enjoying the nut puree for what it is. I have stopped eating a lot of cooked foods I once loved since I’ve been on my high raw diet, because they just don’t taste good to me anymore. I’m proud of my dietary choices and I like to keep it real with my food. Sometimes a nut puree is just a nut puree.
Texas nut puree
- 1/3 cup pecans soaked overnight
- 1/2 lemon, squeezed
- 1 garlic clove
- 1tsp wheat free tamari
- 1-2 Tbs of water ( use as needed)
Rinse the pecans well and add to food processor along with lemon juice, garlic and tamari. Puree until smooth and add small amounts of water as needed.
Tastes great scooped on top of a large salad.