Process the nuts until they are a fine meal and begin to turn into nut butter. Add remaining ingredients and blend until mixture forms a ball in the food processor.

Remove and shape into a round flat cheese-like shape. Serve it like this after chilling it in fridge for 1–2 hours or overnight for best result.

Wild Fermented Version

Wild fermentation will deepen the flavour of this cheeze. It takes approximately 3 days.

Wrap it in muslin cloth (which makes a nice pattern) or simply put it in a bowl and cover it with a light clean tea towel. Allow it to sit in a warm place and ferment slightly for 2–3 days. The unpasteurised gluten free miso creates a wild fermentation process. In the case of warmer weather, check daily to ensure the cheeze doesn’t get too smelly!

I’ve made it in hot weather and it was fine but I did check it every day to make sure.

Place in the fridge to chill slightly before serving. It goes really nicely with cucumber slices, cherry tomatoes, olives, wild rocket, celery sticks or gluten free crackers.