Did you know that I’m a huge vegemite fan? And not just a little bit of vegemite but a thick smothering of vegemite on toast. I can even eat it by the spoonful. That yeasty, malty, salty flavour makes my heart sing. For those of you who have never had vegemite, let me warn you: don’t try it by the spoonful, don’t have a huge smothering on toast the first time you try it, don’t even have a small smothering. What you need is a scraping. Just a small scraping. Just enough that makes you think there’s something on the toast but you’re not sure what. And then the next time have just a smidgen more. Still not a smothering, still just a scraping.
You see it is definitely an acquired taste. It is strong, and malty, and salty, and yeasty. And even though it may look like it, it is definitely not chocolate.
Many years ago, I think it was even before I was a teenager, my mum, sister and I were travelling around south-eastern Australia and camping. We had just arrived at a campsite and were trying to put the tent up, but the country was in drought, the land was rock hard and we couldn’t hammer the pegs in. My mum asked a guy who was nearby to come and help us. He needed something and my mum told him it was in the car. At the time I had my favourite keyring in the car. You’d think a pre-teen wouldn’t need a keyring but it was in the shape of a piece of toast smothered in vegemite with a bite taken out of it. It was exactly the kind of thing I needed. And it was just where I needed it, on the floor of the car.
The guy that came to help us went to the car and saw this piece of toast and the look on his face was priceless. You could tell he was thinking, who are these people that leave uneaten pieces of toast on the floor of their car? It took some quick explaining that it was not real and we weren’t really that messy before he agreed to help us. He kind of gave a nervous chuckle, helped us put the tent up and we never saw him again.
I loved that keyring. It was almost life-size.
Fast forward a couple of decades and my palate has now expanded. I still love a smothering of vegemite on toast. In fact, the more I write about it the more I feel like making some right now. Besides vegemite my palate now also likes the taste of avocado on toast, mushrooms on toast and even pine nut cheese on toast.
You knew I’d get to the pine nut cheese eventually. Pine nuts and cashews with a little bit of miso combined with some almond milk creates a smooth, spreadable cheese that is perfect for veggie sticks, spread onto crackers, used on pizzas and pastas as well as sandwiches and, of course, spread onto toast.
Probiotics can be added as well. I have probiotic capsules and open one capsule up, pour the powder in when adding the miso and blend. Extra goodness and health for your gut.
By the way, just so you know, there is a song called Vegemite on Toast. I was searching online for a vegemite on toast keyring. I couldn’t find one, but I did hear a song. I didn’t buy it, listening to it and eating it are not quite the same.Print
Pine Nut Cheese
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 1 ½ cups
- Category: Snack
- Cuisine: Australian
- 1 cup raw pine nuts
- ½ cup raw cashews
- ½ lemon (juiced)
- 1 tsp white miso paste
- ½ tsp salt
- 1 tbsp savoury yeast flakes
- ½ cup almond milk
- 2 tbsp arrowroot flour
- Place the pine nuts, cashews, lemon juice, miso, salt and savoury yeast flakes into a high speed blender and blend until smooth.
- In a small saucepan, whisk the milk and arrowroot flour over medium heat until it boils. Cook for a few seconds, it will be very thick.
- Scrape the mixture into the processor with the nuts and continue to process until combined smooth.
- Transfer to a greased ramekin and cover.
- Refrigerate, covered, for up to a week. Spread and slice like soft cheese.
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[wpurp-searchable-recipe]Pine Nut Cheese – – raw pine nuts, raw cashews, lemon (juiced), white miso paste, salt, savoury yeast flakes, almond milk, arrowroot flour, , Place the pine nuts, cashews, lemon juice, miso, salt and savoury yeast flakes into a high speed blender and blend until smooth.; In a small saucepan, whisk the milk and arrowroot flour over medium heat until it boils. Cook for a few seconds, it will be very thick.; Scrape the mixture into the processor with the nuts and continue to process until combined smooth.; Transfer to a greased ramekin and cover.; Refrigerate, covered, for up to a week. Spread and slice like soft cheese.; ; – – Snack – Australian – Eat – Snacks[/wpurp-searchable-recipe]