Sometimes you just feel like adulting and diving into some quality cheese and wine, but it can be a challenge finding vegan cheese that 1) hasn't been insanely processed and 2) doesn't break the bank. Through a bit of experimentation, we've finally got a recipe that hits all the marks; tasty, cheap, easy, healthy and impresses the skeptics!
Ingredients
1 1/2 cups almond meal
1/2 cup water
1 tbsp olive oil
1 tbsp nutritional yeast (it still tastes great without it though, so if you don't have it, don't sweat it!)
1 garlic clove
1 tsp salt
Juice of 1/2 lemon (approx. 1/4 cup lemon juice)
Optional Additions
chilli flakes
rosemary
chives
Method
Add the almond meal and water in a container and mix well. Press down the mixture and refrigerate for 2 hours
Place the almond mix into a food processor with the rest of the ingredients and blend until smooth
Take a piece of cheese cloth or muslin and lay it over a small bowl. Spoon in the mixture and tie the loose fabric with a rubber band to make an enclosed pouch (if you don't have a cheese, just grease an oven-proof ramekin - keep in mind the cheese may turn out less firm). Refrigerate over night, or at least 5 hours
Take the pouch out of the bowl and tip out any liquid that settled at the bottom
Preheat the oven to 180 degrees
Gently unwrap the cheese and lay on a lined baking tray (if you did not use the cheesecloth, keep the cheese in the ramekin to cook in the oven). Bake for 30 minutes
Voila! Serve with an attractive array of antipasto
Comments