Mediterranean Almond Cheese
Amrita Ma Devi
Mediterranean Almond Cheese
Mediterranean Almond Cheese is as stated by my beloved THE BEST BREAKFAST SPREAD IN THE WORLD.
You will enjoy it if you like the savory flavor of sundried tomatoes, like I do on occasion. But don't worry if you find them to a bit too strong for everyday use, they can easily be replaced or reduced. Some alternatives you can use here are carrot or my recipe for Almond Parsley Pate.
Store covered in the fridge for up to 3-5 days.
COURSE
Breakfast
INGREDIENTS
INGREDIENTS
- 2 cups almond or cashew Pulp from a 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
- 2-4 sun-dried tomatoes soaked and diced
- 1 tsp paprika
- 1 tsp dried basil, oregano, rosemary seasoning
- 1 tsp organic mustard rounded tsp
- 2 tsp lemon juice OR apple cider vinegar
- 1/4 cup olive oil flax or linseed oil
INSTRUCTIONS
INSTRUCTIONS
1. After you have made a nut milk save the pulp for this recipes.
2. Place all the ingrediants into a food processor with an s- blade. Combine for a few moments until you are left with a corse but smooth pate.
3. Spoon into a bowl to form, pressing it well into the shape of the bowl. Turn it out onto a flat plate and add ontop some paparika and rosemary sprigs to serve.
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“Amrita here. Mom of 3 and lover of ancient wisdom, meditation & yoga. I transformed my family’s health with a plant-based diet.”
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