Vegan Cheese with Mushrooms, Almonds, and Walnuts
Almonds and walnuts give this vegan cheese a dense, rich base, while mushrooms add plant protein, fiber, and savory umami depth. Baking creates a browned crust, and cooling makes the loaf easy to slice.
Soak almonds (100 g) and walnuts (100 g) for 6–8 hours. Drain and rinse the nuts.
Blend the nuts with garlic (5 g), lemon (20 g), table salt (6 g), thyme (2 g), black pepper (1 g), and olive oil (30 g), using 20 g in the mixture and reserving 10 g for the pan.
Finely chop onion (80 g) and champignons (250 g). Stew them until tender.
Mix the mushroom mixture with the nut base, transfer it to a pan, and grease the pan with the reserved oil. Bake at 180 °C for about 45 minutes, until the surface is browned.
Cool the cheese and remove it from the pan.
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