ALMOND WALNUT CHEEZE
I love a good nut based cheese. I like to try different combinations and I made this one and I gotta say, it was a nice change of pace. Traditionally most vegan cheeses use cashews for their creaminess, but I chose to use almonds and walnuts this time. It changes the flavor up and the texture. I find the texture to be less creamy but more like a traditional cheese ball. You can flavor this up many different ways, but I kept it mild as I like to eat it on crackers, or wedges of crusty bread, and even slice it to eat on sandwiches.
Ingredients:
3/4 cup Chopped Walnuts, soaked overnight or soaked in very hot water for one hour
1/2 cup sliced Almonds also soaked overnight or soaked in very hot water for one hour
1 whole lemon, juice only, strain out seeds
3/4 cup unsweetened almond milk
1/4 tsp garlic powder
1 tsp dried onion bits
1/4 tsp Everglades all purpose seasoning, (or your favorite all purpose seasoning)
1/2 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp pepper
4 fresh basil leaves
1.5 heaping T **AGAR POWDER (this ingredient is crucial to the recipe...do not use the flakes. I found it at my local health food store).
Put all ingredients in blender or food processor and blend until creamy, about 2 min. (Pour the water off of the nuts before putting in blender.) Pour from blender into small saucepan. Cook on high heat until it starts to simmer, turn down heat and simmer for 4-5 min. It will really start to thicken up as the AGAR activates. Stir constantly. I use a rubber spatula. Pour into small plastic container with some sliced almonds sprinkled over the bottom if you like. Refrigerate for at least one hour uncovered before serving. This makes approx 6 servings, 170 calories ea,
I love a good nut based cheese. I like to try different combinations and I made this one and I gotta say, it was a nice change of pace. Traditionally most vegan cheeses use cashews for their creaminess, but I chose to use almonds and walnuts this time. It changes the flavor up and the texture. I find the texture to be less creamy but more like a traditional cheese ball. You can flavor this up many different ways, but I kept it mild as I like to eat it on crackers, or wedges of crusty bread, and even slice it to eat on sandwiches.
Ingredients:
3/4 cup Chopped Walnuts, soaked overnight or soaked in very hot water for one hour
1/2 cup sliced Almonds also soaked overnight or soaked in very hot water for one hour
1 whole lemon, juice only, strain out seeds
3/4 cup unsweetened almond milk
1/4 tsp garlic powder
1 tsp dried onion bits
1/4 tsp Everglades all purpose seasoning, (or your favorite all purpose seasoning)
1/2 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp pepper
4 fresh basil leaves
1.5 heaping T **AGAR POWDER (this ingredient is crucial to the recipe...do not use the flakes. I found it at my local health food store).
Put all ingredients in blender or food processor and blend until creamy, about 2 min. (Pour the water off of the nuts before putting in blender.) Pour from blender into small saucepan. Cook on high heat until it starts to simmer, turn down heat and simmer for 4-5 min. It will really start to thicken up as the AGAR activates. Stir constantly. I use a rubber spatula. Pour into small plastic container with some sliced almonds sprinkled over the bottom if you like. Refrigerate for at least one hour uncovered before serving. This makes approx 6 servings, 170 calories ea,