This recipe appears all over the web, in many
variations, sometimes called Almond Feta. My
version is an adaptation
of the Vegetarian Times recipe. The first time I made it, I
knew the recipe was promising. I tweaked it slightly to get the result I
was looking for and have made this basic almond cheese countless times ever
since.
Cover it with minced herbs like parsley, dill, rosemary,
and thyme, or crust it with chopped roasted walnuts or hazelnuts. Use this
cheese as a topping for salads, pasta dishes, or pizzas. It’s crumbly, creamy
texture and tangy taste make it a great all-purpose white cheese. Other dishes
I’ve made with this cheese: spinach and cheese börek,
roasted beet and cheese salad, and pizza with pears, arugula, and cheese.
INGREDIENTS
- 160g or 5.5 oz unroasted, blanched almonds, soaked for 6 hours or more (If you don't have a kitchen scale, the equivalent measurements are 1¼ cups of whole blanched almonds or 1¾ cups of almond flour/meal.)
- 2½ Tablespoons (36 ml) lemon juice
- 3 Tablespoons (45 ml) extra virgin olive oil
- ......................................................................................
- ...........................................................................................
full recipe : www.landsandflavors.com