Almond-cashew cheese

Servings: 8-10

Ingredients :

  • 1 cup raw almonds—soaked for 6 hours
  • 1 cup raw almonds—soaked for 6 hours
  • 1 cup raw cashews—soaked for 4 hours
  • 3 Tablespoons fresh lemon juice
  • ¼ cup olive oil
  • 2 Tablespoons (10g) nutritional yeast
  • 1 small clove of garlic
  • 1 teaspoon sea salt
  • ½ cup filtered water

Directions:

  1. Preheat oven to 325°F. Drain and put the almonds and cashews into a blender with lemon juice, olive oil, nutritional yeast, garlic, salt, and water.Preheat oven to 325°F. Drain and put the almonds and cashews into a blender with lemon juice, olive oil, nutritional yeast, garlic, salt, and water.
  2. Blend on high until the mixture becomes 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.
  3. When smooth and creamy, remove the mixture from the blender into a lightly oiled, oven-safe dish. Smooth the top and bake for 30 minutes.
  4. Remove from oven and cool for 15 minutes.
  5. The baked cheese will appear crumbly. Scoop it out onto a large plate and mash the whole thing with a large fork. You want to mash it until it is reasonably smooth and consistent.
  6. Put the mashed cheese back into the dish, cover, and refrigerate for at least 2 hours.
  7. After it has chilled, remove the cheese and divide it in half. If you are mixing anything into the cheese (like herbs, spices, etc.), do this now. You can now make 2 logs or 2 balls.
  8. It should be easy to roll with your bare hands. If you find it difficult, lightly wet your hands with water before rolling. Coat the outsides with whatever you’d like (sesame seeds, cranberries, silvered almond). Store wrapped in plastic or in an airtight container in the refrigerator for up to 2 weeks.

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