Oh yes. This is some fan-freaking-tastic stuff, I'm tellin ya. I made almond "cheese", and cashew "cheese" yesterday, and it was super easy. And super tasty. What a great idea!!!
So, since it's what I do, I'll share with you exactly what I did so you can do it too. (This passed the pro-meat/pro-dairy husband test, btw.)
1 cup almonds, soaked, drained and skins removed
3/4 cup water
2 tablespoons olive oil
3 tablespoons lemon juice
1 clove garlic
pinch Himalayan Salt
1. Soak almonds overnight in water. Drain and pop off skins.
2. Place all ingredients in food processor. Process until smooth. This will take a bit of time, don’t rush.
3. Place nut mixture in nut-milk bad or colander lined with cheese cloth.
4. Give a light squeeze and place in refrigerator over-night to set up.
5. You can use the cheese at this point or if you want it more firm, place it in the dehydrator for 6+ hours (at 115 degrees) to form a rind.
Ingredients:
1 1/2 cups raw, organic cashews
1-2 cloves organic garlic
1/4 cup pure water (if you make your own, or have access to it, I highly recommend using rejuvelac instead of water for nutrition, digestion and an even stronger “cheese” taste)
2 tbsp fresh, organic lemon juice
1/2 tsp Celtic or pink Himalayan sea salt
Let‘s get started.
Here are some fun ideas to change the flavor of this spread. Just add to the blender, to taste.
Chipotle pepper
Pink peppercorn, sumac and honey
Wild-harvested raw honey
Honey and chili pepper
Herbes de Provence
Fresh herbs like dill and/or parsley
Raw or roasted onion
Liquid smoke and maple syrup
Red pepper
Sundried tomato
So, since it's what I do, I'll share with you exactly what I did so you can do it too. (This passed the pro-meat/pro-dairy husband test, btw.)
Simple Almond Cheese.
 |
| This one has been in a dehydrator. |
3/4 cup water
2 tablespoons olive oil
3 tablespoons lemon juice
1 clove garlic
pinch Himalayan Salt
1. Soak almonds overnight in water. Drain and pop off skins.
2. Place all ingredients in food processor. Process until smooth. This will take a bit of time, don’t rush.
3. Place nut mixture in nut-milk bad or colander lined with cheese cloth.
4. Give a light squeeze and place in refrigerator over-night to set up.
5. You can use the cheese at this point or if you want it more firm, place it in the dehydrator for 6+ hours (at 115 degrees) to form a rind.
*Notes:
~The idea for this is to use raw almonds. If you use roasted almonds, use the un-salted. (I didn't really think about this and used roasted un-salted, and it took me over an hour to peel the 1 cup of almonds.)
~The idea for this is to use raw almonds. If you use roasted almonds, use the un-salted. (I didn't really think about this and used roasted un-salted, and it took me over an hour to peel the 1 cup of almonds.)
~If you hate grainy things, toss this in the blender after you've smashed it all up in the food processor. I hate that texture, and the blender fixed it right up! (Still a tiny bit grainy, but nothing like it was before.)
~Don't squeeze out too much of that liquid. And if you like garlic, add a little extra because 1 clove doesn't make it taste much like garlic.
~You could probably also leave out the garlic, and add something else like honey (for those who eat it), or strawberries, or something to it to make it sweet.
~I don't have a dehydrator, so mine is like cream cheese. Fine with me. Yummy on bagels.
Cashew Cheese
1 1/2 cups raw, organic cashews
1-2 cloves organic garlic
1/4 cup pure water (if you make your own, or have access to it, I highly recommend using rejuvelac instead of water for nutrition, digestion and an even stronger “cheese” taste)
2 tbsp fresh, organic lemon juice
1/2 tsp Celtic or pink Himalayan sea salt
Let‘s get started.
Soak your cashews for 1-2 hours. You can skip this step if you are in a hurry.
Rinse cashews well. Place all ingredients in the blender until ultra creamy. That’s it!
Rinse cashews well. Place all ingredients in the blender until ultra creamy. That’s it!
Adaptation suggestions:
Here are some fun ideas to change the flavor of this spread. Just add to the blender, to taste.
Chipotle pepper
Pink peppercorn, sumac and honey
Wild-harvested raw honey
Honey and chili pepper
Herbes de Provence
Fresh herbs like dill and/or parsley
Raw or roasted onion
Liquid smoke and maple syrup
Red pepper
Sundried tomato
*Notes:
~This is ready to eat immediately. Pace yourself. I ate way too much and felt like my belly was going to explode. LOL (It's that good that I'm putting a warning on it.)
~This is ready to eat immediately. Pace yourself. I ate way too much and felt like my belly was going to explode. LOL (It's that good that I'm putting a warning on it.)
~If you can't find raw cashews, just buy the roasted un-salted. Try not to eat them all before you make this, though. LOL
~You don't need to use any kind of cheese cloth with this. Just blend it and put it into a container. Super simple, eh?!
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