Our divine recipy of the month.
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Mediterranean Almond Cheese Recipe, as stated by my beloved THE BEST BREAKFAST SPREAD IN THE WORLD. You will enjoy it!
Store covered in the fridge for up to 3-5 days.
Mediterranean Almond Cheese
Almond or Cashew Pulp from (2 cups of nut) batch of nut milk
1/4 cup Nutritional yeast
1 tsp truffle salt or Pink salt (the truffle salt adds a lovely earthy round flavor)
1/4 cup Sun-dried tomatoes soaked and diced
1 tsp Paprika
1 tsp Basil, Oregano, rosemary seasoning
2 rounded tsp Organic mustard
2 tsp Lemon juice (OR apple cider vinegar)
1/4 cup Olive oil, flax or linseed oil
In a blender add almonds, tomatoes, salt, lemon juice, and herbs. Next up add the nutritional yeast and pulse, add the olive oil and some water if it turns out to dry.
Blend and scrape the sides of the bowl often, and give it an extra minute or so once it's smoothly blended, so the cheese will be as creamy as possible.
Use a form shape or mold the form into a round and serve with paprika sprinkled on top.