3/4 cup Almond Pulp (from 1 cup almonds)
Spices (I like basil or oregano)
2 TBSP Olive oil
Squeeze of lemon (optional)
Dash of sea salt
1. Place the cheese in a bowl and mix with spices and olive oil.
2. Place in a cheese cloth, or a cotton napkin.
3. Give it a squeeze so it is tight yet still retaining some of the liquid.
4. Hang, with a string, in a dry, dark, room temperature location. I hang my cheese in my kitchen cupboard.
5. In 24 hours your cheese is ready.
Top this cheese on your salads, entrees, sandwiches, and anything you would normally eat with cheese.
Place whatever cheese you do not use in your fridge and keep it for 3-4 days.
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