Here is an easy almond cheese spread recipe for you to take the edge off those feta-cravings. It takes a couple of days to prepare, because you soak the almonds overnight, then allow the finished product to sit in the fridge for another night, but your actual “cooking time” will be about 20 minutes. We love almonds because they’re a good source of healthy fat, fiber, complex carbs, vitamins and minerals like calcium. Try this simple, satisfying almond cheese recipe;
Put everything except for the water in a food processor and pulse for 20 seconds.
Scrape down the sides, add 1/4 cup of water and blend for 20 seconds.
Scrape the sides down again and blend until smooth and creamy, adding more water to reach desired consistency.
Once the almond is in a paste, scrape the entire mixture into a small colander or fine mesh strainer lined with cheesecloth. Twist the top and hold with a rubber band or chip clip, then place the entire colander in the refrigerator on a plate overnight. This allows the flavors to develop overnight.
The next day, remove from the refrigerator, and unveil the cheese, which has now been shaped into a ball.
This cheese will keep well, refrigerated for up to 3 days.
* If you have raw almonds with the skins on, you’ll want to remove the skins. Here’s how to do it:
Boil a few cups of water over high heat. Add the almonds and cook them for 30 seconds. This is called “blanching” and loosens the skins. Drain the almonds in the sink, and rinse them with cold water to cool. Pop the skins off of each almond with your thumb and index finger. You can toss the almond skins on your compost pile! Now, soak the almonds overnight and proceed with the recipe.
(This is a fun step for kids to help with! They love popping the almonds out of the skins, although you might lose a few under the stove as some go zipping off into the atmosphere.)
via Certified Holistic Health Counselor and Vegan Chef/Cookbook Author Alexandra Jamieson. She’s been on Oprah and she has been giving us health tips on staying lean-and-mean for years now. We love her non-judgmental approach to food.