|
|
| |
 Measure 1
1/2 cup almonds* and soak overnight in water.
* Can use other nuts such as raw cashews, brazil nuts, and
macadamia nuts. |
 Rinse
and drain the almonds.
|
 Blend
the almonds with 1 1/2 cups water, 2 tablespoons chickpea miso, 1
teaspoon coconut oil (optional), and the juice from 3 lemons. Blend
until smooth using a tamper or you can make it in two separate batches
so that it is less work for your blender. |
Pour contents of your blender into a bowl and season with a good
quality pink or sea salt to taste. You can adjust for tanginess by
adding more lemon juice. To make an herbed cheese fold in 3
tablespoons chopped dill (about 5 sprigs) and 2 tablespoons chopped
green onion (about 3 green onions green part only). You can also add
any combination of herbs and spices that you desire or leave as is.
|
 Pour
mixture into an organic unbleached cotton
sprout bag and hang over blender carafe, pitcher, or deep
bucket. Let hang in the refrigerator to drain at least 12 hrs or longer
for a firmer cheese.
|
 Serve
on a raw cracker or on crudités.
|
Nut Cheese
1 1/2 cup almonds* (Soak in a bowl in the refrigerator overnight
and rinse before using)
1 1/2 cups water
2 tablespoons chickpea miso
1 teaspoon coconut oil (optional)
pink salt or good quality sea salt to taste
* Can use other nuts such as raw cashews, brazil nuts, and
macadamia nuts.
Optional:
3 tablespoons chopped dill (about 5 sprigs)
2 tablespoons chopped green onions (about 3 green onions green part
only)
*You can also add any combination of herbs and spices that you desire
or leave as is.
Blend the almonds with 1 1/2 cups water, 2 tablespoons chickpea miso,
1 teaspoon coconut oil (optional), and the juice from 3 lemons. Blend
until smooth using a tamper or you can make it in two separate batches
so that it is less work for your blender. Pour contents of your
blender into a bowl and season with a good quality pink or sea salt to
taste. You can adjust for tanginess by adding more lemon juice. To make
an herbed cheese fold in 3 tablespoons chopped dill (about 5 sprigs) and
2 tablespoons chopped green onion (about 3 green onions green part
only). You can also add any combination of herbs and spices that you
desire or leave as is. Pour mixture into an
organic unbleached cotton sprout bag and hang over blender
carafe, pitcher, or deep bucket. Let hang in the refrigerator to drain
at least 12 hrs or longer for a firmer cheese.
