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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

ALMOND CHEESE/DAIRY FREE Recipe

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This recipe for ALMOND CHEESE/DAIRY FREE is from Stop Counting Calories and More , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup whole raw unsalted skinned almonds, (Blanched)
3 Tablespoons lemon juice
3 Tablespoons olive oil
3/4 teaspoon salt
1/2 cup water
Directions:
Directions:
Soak for 12-24 hours.
Put the almonds in a food processor or high-powered blender with the lemon juice, olive oil, salt and water. Blend until very smooth. This will take awhile, about 5 minutes.
Scrape the mixture into double-layered cheesecloth lining a colander. Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid.
Leave the bundle in the colander and place in the refrigerator overnight over a bowl or deep plate, to hold liquid that will drain.
Refrigerate for at least 12 hours. This helps the texture of the cheese become firm.
Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond “cheese”, The “cheese” will have a consistency similar to a soft dough.
The almond cheese can be eaten as a spread or it can be gently shaped into a round disk about 3/4-inch thick. You can press the disk into sliced almonds or some oil and chopped herbs,or leave it plain and bake at 300ºF for about 40 minutes. After baking, the top will be dry and slightly firm. The inside will still be creamy.
Personal Notes:
Personal Notes:
Most recipes suggest soaking for 24 hours. I have heard soaking for less gives good results as well.

The cheese can be flavored by adding seasonings such as fresh garlic, fresh herbs and spices. Some recipes flavor the cheese with nutritional yeast. I personally love nutritional yeast loaded with B. vitamins. I use some turmeric and curry for great taste. You can add these ingredients at the beginning when you are blending ingredients in the food processor or blender. You can also drizzle olive oil and fresh herbs over the almond cheese after it bakes. Servings about 4-6.

This dairy free cheese is truly divine.

 

 

 

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