Рецепт Vegan Almond Cheese
Vegan Almond Cheese
If it were up to me every meal would consist of a varitable smorgasboard of appetizers. Basically it's just way more fun to have a spread of teeny tiny munchies. Don't get me wrong, I love forking what's on my plate but there's just something fun about appies.
And one of the things that I (and basically all other vegan type people of the world) miss is cheese. Delicious, creamy, gloriously tasty cheese. Because let's face it, there is basically one type of vegan cheese that is delicious and it's Daiya. All other vegan cheeses bow to Daiya. The end.
Except this one. This pretty darn tasty almond cheese. That I made with my own two hands. I was surfing the triple w the other day and stumbled upon a recipe for raw almond 'cheese' on the Raw Mazing site which, by the way, is a fantastic site in general.
So I gave it a try. And it was pretty darn simple. And pretty darn tasty. And so I spread it on a cracker, and fed it to a non-vegan who then loudly proclaimed that the cheese is a: amazing and b: should be a new staple in the La Pure Mama appetizer smorgasboard. Done.
Need:
- 1 cup almonds, soaked and skins removed
- 3/4 cup water
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons lemon juice
- 1 clove garlic
- Pinch salt
Do:
Soak almonds in a bowl of water overnight. Drain them and peel their skins off. It's easier than it sounds!
Combine almonds, water, olive oil, lemon juice, garlic and salt in the food processor. Pulse/blend until you have a smooth mixture. This takes a bit of time but it's well worth it.
Roughly divide your mixture and spread it onto three pieces of parchment paper cut to fit inside your food dehydrator. Note: this will not be a perfect process and that is ok. It's homemade cheese.
Place pieces in dehydrator and let go for 4-6 hours. Remove, let cool and you are ready to enjoy.
Serve:
With crackers or veggies. It spreads evenly, tastes delicious and gives you a great burst of protein.
Enjoy!
Almonds