Baked, it makes a great spread for crackers.
Not baked, this spread makes...
*tomato sauce creamy and richer *a yummy topping on any veggie burger *a perfect substitute for the cheese in lasagna *the base for a spinach and artichoke dip And it's so easy to make! I often make a double batch so I can use it all week.
Almond Cheese Ingredients
1 cup whole blanched almonds 1/4 cup water 1/4 cup lemon juice 3 tbsp plus 1/4 cup olive oil, divided 1 clove garlic, peeled 1 1/4 tsp sea salt 1 tsp. thyme 1 tsp. rosemary, crushed
Directions 1. Puree almonds, lemon juice, 3 tbs olive oil, garlic, salt, and 1/2 cup cold water in food processor for a few minutes, until very smooth and creamy.
2. Use a spatula to slide mixture into small, shallow baking pan. (I used two small mini pie plates.)
3. Bake in oven at 225 degrees for about 25 minutes, or until "cheese" turns slightly brown on top. At this point you can choose to cool, then chill, or prepare seasoning to serve warm.
4. Seasoning: Combine remaining 1/4 cup oil and seasonings and drizzle over cheese just before serving.
Note: If I am using this as a base for the artichoke dip or a lasagna, I add the seasonings directly and omit the baking. Add more water by the tbsp. if necessary to get a creamy texture.