Friday, July 4, 2008

Almond Cheese

A tasty way to use up the almond pulp left over from making almond milk, this cheese is a great spread on crackers:)

2 cups almond pulp (what is left from making almond milk)
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 tablespoon nutritional brewer's yeast
1 teaspoon chopped chives
1/2 teaspoon sea salt
1/2 teaspoon organic garlic salt

After making almond milk really squeeze pulp in cheescloth to get out all of the milk. Then combine all the ingredients in a bowl. After stirring well, wrap the mixture in the cheesecloth so it is in the shape of a log and set it aside to ferment: Place this mixture on a plate over a bowl of hot water. After 2 hours pass, remove it from the plate and place it on a wire rack that is laid across another bowl. Then place a heavy pan or weight on top of the cheesecloth so that the weight pushes the remaining liquid from the almond cheese. Leave this over night. Then romove the weight and the cheesecloth, and form the cheese into a rectangle. Transfer to an airtight container and refrigerate. This can be used like cheese in many recipes. It will last for about 1 week if kept refrigerated.

recipe from: The Gluten-Free Vegan

1 comment:

Jenny said...

nutritional yeast and brewers yeast are 2 very different things. Nutritional yeast is inactive yeast grown on molasses and is full of b vitamins. Brewers yeast is grown on barley and is therefor not gluten free.