1 1/2 cup almonds* (Soak in a bowl in the
refrigerator overnight and rinse before using)
1 1/2 cups water
tablespoons chickpea miso
1 teaspoon coconut oil (optional)
pink salt or
good quality sea salt to taste
* Can use other nuts such as raw cashews,
brazil nuts, and macadamia nuts.
chopped dill (about 5 sprigs)
2 tablespoons chopped green onions (about 3
green onions green part only)
*You can also add any combination of herbs
and spices that you desire or leave as is.
Blend the almonds with 1 1/2 cups water, 2
tablespoons chickpea miso, 1 teaspoon coconut oil (optional), and the juice from
3 lemons. Blend until smooth using a tamper or you can make it in two separate
batches so that it is less work for your blender. Pour contents of your
blender into a bowl and season with a good quality pink or sea salt to taste.
You can adjust for tanginess by adding more lemon juice. To make an herbed
cheese fold in 3 tablespoons chopped dill (about 5 sprigs) and 2 tablespoons
chopped green onion (about 3 green onions green part only). You can also add any
combination of herbs and spices that you desire or leave as is. Pour mixture
into an unbleached cotton sprout bag or cheese clothe and hang over blender
carafe, pitcher, or deep bucket. Let hang in the refrigerator to drain at least
12 hrs or longer for a firmer cheese.
these are sooo good!
NOT PEANUT BUTTER
½ cup raw almond or cashew butter
¼ cup pure maple syrup, agave nectar or raw honey
½ tsp vanilla extract
½ cup ground almonds
Place the almond butter, maple syrup, vanilla and salt in a
food processor fitted with the S blade and process until smooth. Transfer to a small bowl and freeze for 30
minutes. Form into 1 inch balls and
flatten slightly. Roll each cookie in
the ground almonds. Freeze for at least
2 hours before serving. Stored in a
sealed container in the freezer. Not
peanut butter cookies will keep for up to one month.