Garlic & Chives Almond Cheeze
This cheeze is fantastic with fruit, especially when you let it ripen for a bit and let the tartness of the culture come through. Stuff lychees with this cheeze and top with a small piece of olive, mmmmm….. Recipe makes about 200grams
Prepared by: Eerainuh
Cuisine: vegan, vegan 101
Recipe type: cheese
Prep time:
Cook/wait time:
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You need
- 1.5 cup peeled almonds (blanched almonds come peeled already, raw ones don't)
- 3 capsules of probiotics
- ½ tbsp nutritional yeast
- ½ tbsp raw coconut nectar (or agave, or maple)
- 20 grams chopped chives
- 4 smallish cloves of garlic
- pepper, a good grind
- Himalayan rock salt, about ¼ tsp, or more to taste
- 1 tbsp of lemon juice
- poppy seeds, about ¾ tbsp
- water
To do
- soak the nuts for a few hours till plump (if they are raw, soak overnight and then rinse and peel)
- rinse and put in your blender, with about ½ cup of water to start with
- add contents of the probiotic capsules
- run machine till you have a nice smooth paste. Do add water if needed, but not more than strictly necessary to obtain a homogenous paste
- scoop nut paste into a folded nut bag (or use 2 bags) and place in sieve or colander, on top of a bowl
- now place weight on top. I put a small plate on it first, and then a pan with water; you want the fluid to be pressed out, but not so hard that the cheeze pushes through the cloth
- let sit for up to 72 hours. Criteria: taste and texture that you like.
- increase weight now and then, especially if you want to go for more solid cheese. Creamier cheeze needs more moisture.
- when the texture is to your liking, mix with all the other ingredients (hold on to the lemon juice if you want a creamier cheeze, until you've mixed the lot and then add if it can handle the extra fluids)
- place a piece of plastic wrap in a bowl, scoop the cheeze in it, press down nicely and place in fridge
- when firm, take out of plastic and sprinkle with poppy seeds
- keep in fridge
Garlic & Chives Almond Cheeze