As I have weaned myself far and away off refined sugars, my palate has become more prone to desire savory satisfaction, so when a Chef Gustavo from Cancun made this cheese, I had to try my hand at it. It is a bit different, but not too different and as he told me, it was rather easy to make.!
- 2 cups of soaked or blanched wild soil almonds (I prefer this over even organic.)
- 1 large clove of garlic
- 1 Tablespoon of Hawaiian red salt (or use sea salt or Himalayan)
- 2 Tablespoon of fresh lemon juice
- dash of fresh black pepper
WHAT TO DO:
- soak almonds overnight
- peel skin off them (save the skins and lightly toast for a fun salad topping!)
- put all ingredients into power blender until smooth
- use as little water as possible …only enough to facilitate blending
- wrap it up in a nut mylk bag or similar over a strainer and let sit overnight to let the flavors marry and the excess liquid to drain
- heat oven to 350 degrees
- spread mixture into a pan or use a silicone baking pan like I did
- bake up to an hour for driest and firmest texture (I like it this way)
- let cool and slice up to serve as you wish or eat plain
- Gustavo likes to drizzle olive oil and sprinkle coriander atop–it’s delicious that way!
- What I did at home is put the vegan cheese on top of a raw cracker with red beet hummus to hold it all together… so flavorful!