Basic Almond Cheese

  • 160g or 5.5 oz unroasted, blanched almonds, soaked for 6 hours or more (If you don't have a kitchen scale, the equivalent measurements are 1¼ cups of whole blanched almonds or 1¾ cups of almond flour/meal.)
  • 2½ Tablespoons (36 ml) lemon juice
  • 3 Tablespoons (45 ml) extra virgin olive oil
  • ½ clove of garlic
  • 1¼ teaspoons sea salt
  • ⅔ cup (160 ml) water
  1. Soak the almonds in water for 6 hours or overnight.
  2. Drain and put the almonds into a blender with the lemon juice, olive oil, garlic, salt, and water.
  3. Blend on high until the almonds become as smooth as possible. Depending on your blender, this may take a few minutes. Pause and scrape down the sides of the blender occasionally. If it is too thick and is not blending, add more water 1 Tablespoon at a time until the mixture blends properly.

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