Sailors Cream 'Cheese'

By Hayley Tia


Maybe you're after a plant-based alternative or perhaps you are fresh out of cold store stocks. This recipe allows you to create your very own wheels of cream cheese with just a few basic dry store ingredients. The end result is something that will get the whole anchorage talking- trust me!

Plant based cream cheese


Ingredients

1 cup of cashews

1 cup macadamias

2 cloves minced garlic

1 lemon

1 tablespoon nutritional yeast

1 teaspoon sea salt

2 tablespoons of olive oil

1/2-2/3 cup of water


Dukkah Crumb Ingredients

1/3 cup almonds

2 tablespoons pepitas

2 tablespoons sesame seeds

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon sumac

1/2 teaspoon salt & pepper


Instructions

  1. Place macadamias and cashews in a bowl and cover with water- leave to soak overnight (12 hours).

  2. Once your nuts have been soaked, rinse and drain them before preparing everything for the blender.

  3. We recommend toasting your minced garlic for a slightly more smooth flavor, but if you like a little spicy kick leave it raw. Add the garlic as well as the soaked nuts, yeast, salt, olive oil, zest and juice of one lemon and only 1/2 cup of water, then blend until smooth. Depending on your blender you may need to scrape down the sizes to ensure everything is a smooth consistency. If the mixture is too thick, add an additional 1-3 tablespoons of water as required.

  4. Lay a piece of cheesecloth or absorbent towel inside a colander or sieve and pour your cheese mixture in. Gather the corners of the cloth or towel and gentle twist the top to form a bundle of cheese, securing with the rubber band.

  5. Place the cheese and sieve over a bowl and rest in the refrigerator overnight to remove any excess liquid.

  6. Before serving prepare the dukkah crumb by toasting all of the ingredients in a pan until fragrant- this should only take a few minutes. Then transfer to a blender and blitz on a low setting to create an even crumbly texture. Be careful not to get carried away here as the dukkah can turn into a paste if blitzed too long.

  7. Once you are ready to serve unwrap the cheese from the cloth/towel and gently form either one large wheel or two smaller wheels of cheese. It will be fragile, so handle gently.

  8. Sprinkle half the dukkah evenly onto a plate and place the cheese on top, before sprinkling over the remaining crumb- evenly coating all sides of the wheel.

  9. Enjoy with our Sundried Seaweed Seedy Crackers and veggie sticks. The wheel will hold its shape for 1-2 hours out of the refrigerator but is best served and consumed chilled. Store any left overs in an airtight container in the refrigerator for up to 5 days.

Makes one large 1lb (500gm) wheel or two smaller 1/2lb (250gm) wheels



There are a bunch of reasons for and against humans consuming dairy products but we aren't here to convince you to jump ship- we just think this is a delicious wholesome option to bring to your next sundowner gathering when provisions are running low. Combined with a few little super powers from the added Nutritional Yeast and host of nuts and seeds, this is an alternative that offers a range of health benefits but can also satisfy those niggling sundown snack cravings.


To learn more about the health benefits of the ingredients included in this recipe head over to our Provisions Shopping List created by our resident nutritionist, Quincey Cummings. She shares with us a treasure trove of knowledge about the foods we eat.


​​Hayley Tia

A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.


See her on Instagram

@sv_chasingeden


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