Vegetarian Times Issue: April 1, 2009 p.49
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1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.
2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.
3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.)
5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.
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Makes 10-oz. round
Per :
| Calories | 170 |
| Protein | 3g |
| Total fat | 17g |
| Saturated fat | 2g |
| Carbs | 4g |
| Cholesterol | mg |
| Sodium | 295mg |
| Fiber | 2g |
| Sugars | g |
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I have made this a number of times. It is incredible!! My cheese eating friends devour it! I don't let it get too crumbly. I prefer it smoother.
We love this. I use half the oil in the cheese and turns out great.
I've made this a couple of times and it's wonderful.
My dairy loving friends absolutely loved it!!
I'm so excited to try this out. It sounds wonderful and I'm thrilled at the prospect of good taste along with lower saturated fat and calories!
Where does the saturated fat come from in this recipe?
I made it this weekend, and it was a lot of work because of the blanching, but it was REALLY delicious. I skipped the last part with the oil-herb sauce.
The recipe does not really say how long it will keep in the fridge. I may test to see whether it can be frozen before the cooking stage, because making bigger batches would make more sense, labor-wise.