Baked Crispy Cheese Nuggets with a Cranberry Relish
by The Happy Pear
12 people35 minutes25 minutes
FOR THE BATTER
FOR THE CRANBERRY RELISH
FOR THE VEGAN CHEESE
1.5tspApple Cider Vinegar
Preheat the oven to 200 °C.
First, make the cheese: Fill and boil your kettle. Add the cashew nuts to a saucepan, cover with boiled water and bring to a boil. Reduce to a simmer for 10 mins to soften the cashew nuts. Drain and rinse the cashew nuts in cold water.
In a blender or food processor add the drained cashew nuts and the rest of the ingredients and blend till nice and smooth.
Add to a saucepan on medium heat and stir continuously till it starts to thicken and come together. It should really end up cleaning all the sides and come fully together into a ball leaving a clean saucepan. Once this happens remove the pan from the heat. Line a baking tray with baking parchment.
Take the “cheese” out of the saucepan and spread out on the baking sheet so its level and approx 1 and ½ cm in height. Put in the fridge to cool and set while you get the batter ready.
Time to get the batter ingredients ready: Pour the flour into a bowl and add the garlic powder, onion powder, salt and oregano and mix well. Add the oat milk into a separate bowl and the bread crumbs into a separate bowl. You should have three separate bowls for your batter station.
Remove the “cheese” from the fridge, trim the edges and cut it all into strips approx 8cm long x 1 cm high x 1 cm wide so they are like the size of a nice chip. Line a baking tray with baking parchment. The “cheese” should be reasonably easy to handle carefully.
First, add a cheese strip to the flour, then dunk in the oat milk and lastly press into the breadcrumbs and place on the baking parchment. Repeat this process until you have coated all the “cheese”.
Bake in a preheated oven at 200C for 12 mins until starting to brown, then carefully turn them all over and bake for another 12 minutes. Serve immediately with the delicious cranberry relish below.
To make the cranberry relish, add all ingredients for the relish into a saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and allow to cook for five minutes, stirring regularly. Use the back of the wooden spoon to burst the cranberries. Remove from the heat and allow to thicken. If you prefer a smooth relish, just whizz it in a blender.