Since then, I've made two batches of "almond nut cheese" from the leftover pulp after making almond milk (I used about 1 1/2 cups of almonds). However, I haven't been adding probiotics or anything to ferment the nut pulp. Just been letting it hang and dry in the nutbag over the sink. After it dries, over night, I make a three layer cheese spread:
Line a dish (I use a medium size ramekin) with plastic wrap, wax paper, parchment paper, any of it works.
Layer one:
Blend up about 1/8 cup sundried tomatoes. Press into bottom of dish
Layer two:
Blend half of almond "cheese" with 3-4 sundried tomatoes, 1/2 tsp fresh garlic, and 1/2 tsp lemon. Gently layer on sundried tomatoes and smooth with the back of a spoon, while gently pressing down to pack it all in.
Batch two:
Blend the rest of the almond cheese with 1 tbs chopped basil (or pesto), pinch of pink salt, and a hint of garlic (or garlic powder), maybe a few pieces of a chopped clove, not too much at all! If I want a little more full flavor, I toss in about 1/4 of a soaked date. Layer in the same way as before, fold plastic wrap over (into the dish) and then cover the ramekin with a cover or with plastic wrap and refrigerate for at least 1/2 hour.
So far, mine has stayed fresh and its been two days. Probably no more than 1 week!
I made this one for a friend:
Enjoy!
Next up, my favorite, very simple "cook"-ie. My husband commented that "it doesn't even taste that healthy!" I'd say it's a success :)
Next up, my favorite, very simple "cook"-ie. My husband commented that "it doesn't even taste that healthy!" I'd say it's a success :)
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