Eco Bee wraps are the plastic reduction initiative of self sufficient Sunshine Coast locals, the Devine family. Their off the grid solar powered home surrounded by 50 acres of land nestled amongst pristine Noosa Hinterland state forest is the source of inspiration for the Bee Eco sustainable organic food storage solution they have on offer. On a journey to zero waste the family adapted the traditional Outback Drover oiled cloth for protection method to create their GOTS certified organic beeswax, tree resin, jojoba and coconut oil cloth food wraps. The beeswax for the wraps is sourced locally from a third generation apiarist who the Devine family consider to be part of their family.
These malleable food wraps can be used over and over again on a variety of different foods and provide a great alternative to disposable plastic wrap. I purchased my Bee Eco cloths from Kunara Organic Marketplace with the intention of using them to solve my cashew cheese rolling dilemma. We don’t use any plastic wrap in our house so I was using and washing a scrap of plastic wrap I had scored from someone else to roll my cashew cheese. Desperate to get rid of this gross scrap of well used plastic these seemed like a great alternative. The first thing I learnt was that you really have to warm the fabric up for anything as tricky as cheese rolling. After a failed attempt on a not-so-warm bit of fabric I had success on my second try. Luckily the wrappers are easy to rinse clean in cold water and air dry and they soften up over time. The best part is they apparently make for a good cleaning cloth once they have passed their use by date as a wrap and you can compost them when their lifespan is over.
I’ve actually found myself wrapping all kinds of things I would usually put in the fridge sans wrap which not only keeps my fridge clean but will extend the longevity of my produce.
Recipe for Cashew Cheese
You Will Need
130g Cashew Nuts (Note* If you made the cashew milk recipe from the last post you can use your leftover nut pulp to make this cheese).
3 Tablespoons of Balsamic Vinegar
1 Tablespoon dried mixed herbs (I add smoked paprika to mine because it’s delicious)
2-3 Tablespoons coarse sea salt
1 Table Spoon of Cracked Pepper.
Soak cashews overnight in water.
Drain and rinse the cashews and place in food processor (opportune moment to make cashew milk right here) along with the balsamic vinegar, herbs, salt and pepper. Blitz until smooth scraping down the sides with a spatula occasionally. It will tale around 10-15 minutes before you achieve the desired consistency, which is similar to goats cheese or spreadable cheese such as Boursin. You may need to add 1/2-1 tablespoon of water but be careful not too add to much.
Line a chopping board with plastic wrap or a Bee Eco wrap. Transfer the cashew mixture to the board and use the wrap to shape it into a log. Wrap tightly and place into the freezer for an hour to firm.
Remove from freezer and store in fridge until needed. The recipe suggests to roll log in cracked pepper for serving.
I love this cheese as a naughty snack or it tastes super good on a pasta. You might think ‘hey this is a vegan recipe wrapped in animal products’. Yes! Good on you for picking up on that. The fact that Bee Eco is not vegan is why there is the plastic wrap option in the recipe. My goal is to live as mindful of environmental degradation as possible. This is why I choose to eat more plant based products (hence the Vegan recipe) and minimise my waste output (the biodegradable bees wax wrap). Unfortunately living in a sustainable way has no specific pathway and it is best to take what info you can find and use it in your own way… no labels (be it Vegan, Vegetarian, Green, Hippie, Feminist etc.) needed. Another sustainability tip for this recipe is to hunt down a bulk food store like Kunara or Alnatura Wholefoods where you can buy your nuts, spices, and vinegar packaging free.
Have you tried Bee Eco wraps?
Perhaps you have the world’s greatest vegan cheese recipe?
Please let us know all about it!