Raw Almond Herb Cheese Recipes
HOMEMADE VEGAN AND DAIRY-FREE ALMOND CHEESE
Steps:
- Gather the ingredients.
- Blanched almonds are almonds that have their skins removed; you can have someone else do it for you or do it yourself. First, start by boiling water over the almonds and let the almonds soak for a few minutes.
- Drain and rinse the almonds, and then rub the almonds with a towel or just use your fingers to peel and pop the skin off.
- Removing the skin before making almond cheese gives the cheese a smoother texture and lighter color that looks like cheese. You can make the cheese with the skin on if you prefer.
- Soak the blanched almonds in cold water for 24 hours before making the cheese. Cover and place in refrigerator.
- Drain and rinse the almonds well.
- Put the blanched almonds in a food processor or high-powered blender with the lemon juice, olive oil, salt, and water.
- Blend until smooth, about 5 minutes.
- Scrape the mixture into double-layered cheesecloth lining a colander.
- Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid. Leave the bundle in the colander and place in the refrigerator overnight over a bowl or rimmed plate to catch any liquid that might drain. Refrigerate for at least 12 hours. This helps the texture of the cheese become firmer.
- Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond "cheese." The "cheese" will have a consistency similar to cookie dough. At this point, the almond cheese can be eaten immediately as a spread or refrigerated for up to two weeks.
Nutrition Facts : Calories 125 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 200 mg, Sugar 1 g, Fat 12 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
ROASTED CHEDDAR HERB ALMONDS
I prepared these one Christmas for my son, who was on a low-carb diet. I was afraid he'd be disappointed because he couldn't eat holiday cookies, but these made up for it-he loved them! Save a handful to chop and sprinkle over a green salad or pasta. -Mary Bilyeu, Ann Arbor, Michigan
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, whisk egg yolk; stir in almonds. In a small bowl, toss cheese with seasonings. Add to almond mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until cheese is golden brown, stirring occasionally. Cool completely.
Nutrition Facts : Calories 264 calories, Fat 23g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 298mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.
ALMOND "FETA" WITH HERB OIL
Blanched almonds give this cheese appetizer a rich texture. Unbaked, it's smooth and spreadable, while baking makes it crumbly like feta. It's easy to make ahead. -Mary Raymond, Chesterfield, Missouri
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Rinse almonds in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Drain and rinse almonds, discarding liquid. Transfer to a food processor. Add 1/2 cup water, lemon juice, 3 tablespoons oil, garlic and salt; cover and process for 5-6 minutes or until pureed., Line a large strainer with 4 layers of cheesecloth and place over a large bowl. Pour almond mixture into prepared strainer; bring up corners of cloth and tie with string to form a bag. Refrigerate overnight., Squeeze out any liquid; remove cheesecloth and discard liquid from bowl. Transfer ball to a parchment-lined baking sheet; flatten slightly into a 6-in. circle., Bake at 200° for 35-40 minutes or until firm. Cool. Refrigerate until chilled., In a small skillet, heat the thyme, rosemary and remaining oil over medium heat for 2 minutes. Cool to room temperature. Drizzle over almond mixture. Serve with crackers.
Nutrition Facts : Calories 122 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
RAW ALMOND HERB CHEESE
Good for replacing traditional cheese in salads and sandwiches, also tasty on crackers! Won't fool you into thinking it's 'real' cheese though ;) Enjoy for it's own unique taste.
Provided by selfmadegirl
Categories Spreads
Time 6m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Blend all of the ingredients in a food processor until desired consistency is reached.
Nutrition Facts : Calories 112.7, Fat 9.7, SaturatedFat 0.7, Sodium 117, Carbohydrate 4.2, Fiber 2.4, Sugar 0.9, Protein 4.4
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