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July 14, 2011

Almond Cheese, raw and delicious

Almond Cheese
1 cup pulp from almond milk (sans skins and drained of moisture)
1 tsp salt
1.5 TBSP olive oil, cold-pressed
basil/oregano/coriander (to taste)
squeeze of lemon (optional)

1. Blend the following ingredients together
2. Put in a cloth/sieve and pull tight- making sure all pulp is tightly held together
3. Hang for 8 hours at room temperature

This cheese was fantastic and full of flavor. We used it on a raw salad with seeds and avocado as well as on fresh farm eggs we had for breakfast.

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