When the weather gets cold and the heat is off, nut cheese can feel a little off.
That’s why this recipe is for the nut-filled cheese you need in a pinch.
The only ingredients are water and nut milk, but if you have a big container, you can use coconut milk or almond milk as well.
This cheese will be just as good as the cream cheese, which is great for dipping, but is a bit pricier than cream cheese.
And it tastes better than it looks!
Here’s how you make nut-filling cheese: Wash your hands and put them in the microwave.
Then, with a small spoon, mix up a little bit of water and put it in the refrigerator.
Then put the container in the freezer.
After about a week, the cheese will start to soften.
Take the container out and start adding cheese.
Use a spoon or a fork to add some cheese to the center of the cheese.
You can make the cheese thicker by mixing the cheese with a fork, but it’s still going to be the same consistency.
The final result is a smooth, creamy, and cheesy cheese that you’ll want to serve up.
Recipe adapted from Alton Brown, author of the Cooking Channel series Nutty.
