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Cheese spreads



Because we're not going to lie, apart from those made by artisan plant-based cheese makers, it is very difficult to find plant-based cheeses that come close to the pronounced taste of cheeses such as Epoisses and Langres. But above all, to recover the richness of their texture it generally consumes a lot of cashew nuts which bothers me because the traceability of this ingredient often poses ethical problems.

This is why I chose instead to present these proposals in “spreads”.

by selecting those which do not consume too much cashew puree (and which I can trace to ethical trade) and which can be declined.


The ricotta:

For approximately 200 g of ricotta:

  • 1 liter of soy milk

  • 1 lemon juice (you can add the zest for a little bitterness depending)

  • 1 tbsp cashew puree

  • Salt

In a saucepan, simmer the soy milk with the lemon juice and salt until it curdles. Filter the water using cheesecloth (very fine fabric) then squeeze well to keep only the cream. Mix it with the cashew puree and season with salt.

You can garnish this ricotta with spring onions, mint, thyme, etc.

Below is a spring recipe with asparagus and honey


Place the ricotta on a dish, pour a dash of honey on top then add the asparagus or other boiled vegetables.



Marinated with herbs: (Feta atmosphere)

Block of hard tofu

Olive oil

Whole garlic (if you want)

Rosemary, thyme and pink berries


Soak the block of tofu for 2 hours in a cloth and under a weight. Cut it into cubes then marinate it in a jar filled with olive oil, garlic, rosemary and pink pepper. Add salt and consume after at least a week, 2 weeks is better.



Tofu misozuke (Munster atmosphere)

  • 450 g block of hard tofu

  • about 200 g of white miso (or other if you want a different taste)

  • Cumin or caraway seeds

A block of hard tofu that is pressed for 12 to 24 hours in absorbent paper and under a weight to make it drain of its water.

The next day cover the tofu with cheesecloth (very fine cheesecloth) in a double layer then cover completely with miso (the fabric should no longer be visible. Place in absorbent paper and in a closed container then refrigerate for 3 weeks at 2 months, the longer it remains in fermentation, the creamier it will become.

Change the absorbent paper regularly, moisture must not remain in the container.

At the end of the chosen time, remove the miso then mix with cumin or caraway seeds. Adjust with a little agave syrup if necessary. Reform a cheese in a ramekin then put it in the fridge and unmold it to enjoy.



(photo from Okonomi Kitchen )



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