Ingredients
1 1/2 cups almonds
3/4 cup water
1 tbsp miso
Description A wonderful appetizer served with cut-up raw vegetables and whole-grain crackers.
Instructions 1. Boil water, turn heat off, add almonds and soak for 5 minutes. Drain and pop almonds out of their skins. Discard the skin.
2. Blend the peeled almonds, water and miso in a blender, adding more water if necessary to form a smooth creamy texture.
3. Pour into a cheese-cloth lines strainer and allow to strain and ferment 8-12 hours. For firmer cheese, place a weight, such as a coffee cup, on top of the cheese after it has been straining for a couple of hours.
Note Stored in an airtight container in the refrigerator, it will last for up to two weeks. Season or sweeten as desired before using.
Variation:
You can season this nut cheese to taste with minced fresh herbs like dill, parsley, basil or mint.
1 1/2 cups almonds
3/4 cup water
1 tbsp miso
Description A wonderful appetizer served with cut-up raw vegetables and whole-grain crackers.
Instructions 1. Boil water, turn heat off, add almonds and soak for 5 minutes. Drain and pop almonds out of their skins. Discard the skin.
2. Blend the peeled almonds, water and miso in a blender, adding more water if necessary to form a smooth creamy texture.
3. Pour into a cheese-cloth lines strainer and allow to strain and ferment 8-12 hours. For firmer cheese, place a weight, such as a coffee cup, on top of the cheese after it has been straining for a couple of hours.
Note Stored in an airtight container in the refrigerator, it will last for up to two weeks. Season or sweeten as desired before using.
Variation:
You can season this nut cheese to taste with minced fresh herbs like dill, parsley, basil or mint.
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