This cheese contains no cheese at all! Keto-Vegan and waist line friendly. Result
After the almonds have soaked, they will be able to be squashed easily. Squeeze each almond to remove the skins and add them to the food-processor or blender, with the lemon juice, oil, garlic and salt.
Puree the mixture into a smooth paste. Add extra water if needed to make the blending go easier.
Next, place a colander or a sieve over a bowl and cover it with a few layers of cheesecloth or a thin clean tea towel. Scoop the pureed nut-cheese into the cloth and fold it around it into a ball then squeeze all the moisture out of it.
Optional step: Let the cheese sit for 12 to 24 hours at room temperature so it can dry out and ferment to extra rich taste and flavour. (Just as tasty if you decide to bake straight away too).
Preheat the oven to 200 C / 400 F.
Cover a baking tray with parchment paper. Take the cheese out of the cloth and place it onto the baking sheet. Smooth out any cracks or uneven patches, you can also flatten it down into a wheel shape if desired.
Bake the cheese for about 30 minutes or until it feels firm and has a golden brown rind.
Allow it to cool, place in the fridge to firm up for around 30-40 minutes.
The cheese can be stored in the fridge for at least a week.
This recipe is taken from the Low Carb Vegan website, who offers some great recipe ideas. Find our more here;
https://lowcarb-vegan.net/crumbly-almond-feta/
Ingredients
Directions
After the almonds have soaked, they will be able to be squashed easily. Squeeze each almond to remove the skins and add them to the food-processor or blender, with the lemon juice, oil, garlic and salt.
Puree the mixture into a smooth paste. Add extra water if needed to make the blending go easier.
Next, place a colander or a sieve over a bowl and cover it with a few layers of cheesecloth or a thin clean tea towel. Scoop the pureed nut-cheese into the cloth and fold it around it into a ball then squeeze all the moisture out of it.
Optional step: Let the cheese sit for 12 to 24 hours at room temperature so it can dry out and ferment to extra rich taste and flavour. (Just as tasty if you decide to bake straight away too).
Preheat the oven to 200 C / 400 F.
Cover a baking tray with parchment paper. Take the cheese out of the cloth and place it onto the baking sheet. Smooth out any cracks or uneven patches, you can also flatten it down into a wheel shape if desired.
Bake the cheese for about 30 minutes or until it feels firm and has a golden brown rind.
Allow it to cool, place in the fridge to firm up for around 30-40 minutes.
The cheese can be stored in the fridge for at least a week.