Cheese made with no milk does exist!
Here you go an easy-peasy recipe for those who love cheese and are interested in replacing lactose with a 100% plant-based product.

This vegan recipe, of “Divine” Inspiration, is perfect for those who are lactose intolerant (like me 🙂 ) and don’t want to renounce to the taste of exquisite cheese!

Cheese of “Divine” Inspiration …
Created in Genova in 1880, the origins of this recipe come from the creative genius of the Italian Friar Gaspare Stanislao Delle Piane, who belonged to the Order of Minimi of San Francesco da Paola.

The lifestyle of this Order consisted of an intense life of devotion and continuous religious meditation through the Lenten Life in which the consumption of meat, butter, eggs, cheese or any other dairy products were not allowed in the daily diet.

The dietary characteristics of this Order turned into a challenge for Friar Gaspare who decided to free his own creativity in the kitchen, and the result was the creation of a book of 476 recipes.

“Strettissimo Magro”
“Strettissimo magro” (strictly light), the name given to this book by Friar Gaspare, was shared with his brothers in order to diversify meals, and it has survived until now.

In this article, I’m going to share with you this incredible recipe that shows how what seems to be apparently a limitation can be a source of inspiration, and so yummy!

RECIPE

For the preparation of this recipe it’s important to use a large mortar, in order to make easier the grinding and mixing of all the ingredients.

Ingredientes:

• 150g Pine Nuts
• 300g Boiled Potatoes
• 150g Blanched Almonds
• Extra Olive Oil q.b.
• Dry Bay Leaves q.b.
• Himalayan salt or Sea salt (preferably local) q.b.

Preparation:

1. Soak the pine nuts for 6 hours minimum;

2. Grind the pine nuts in the mortar to obtain a homogeneous mixture (in case you don’t have a mortar, you can use a food processor);

3. Grind the blanched almonds in the mortar (separately from the pine nuts) to obtain a homogeneous mixture (in case you don’t have a mortar, you can use a food processor);

4. Blend the two mixtures obtained from the pine nuts and the almonds and add salted water. Mix all to obtain a consistent cream;

5. Simultaneously, boil the potatoes. Once they’re ready, drain them and mash them (still hot) with a fork (alternatively, squash the potatoes with a vegetables masher);

6. Add the pine nuts and almonds cream to the mashed potatoes and knead during 20 minutes (this step can be replaced by using a food processor, knead button);

7. Grease your hands with extra virgin olive oil, give the cheese shape to the dough and put on the dry bay leaves;

8. Let the vegan cheese dry in a cool and dry place until firm. From time to time, grease it with extra virgin olive oil.

Once it achieves cheese consistency, it means it’s ready to be eaten or grated on your food!

Doesn’t it sound delicious? I already tasted it and I loved it! And you know what? I’m so curious to try the other 475 recipes :p

I’ll be looking forward to hearing your experiences and seeing the photos of your creations. Enjoy! 🙂