“Vegan cheese recipe with fresh herbs. Vegan cheese made with almonds, fresh chives and parsley, nutritional yeast, lemon juice and more.”
| Servings |
servings
|
- 1 cup raw almonds see notes below
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup finely chopped fresh herbs see note below
- Instructions
- in Place the raw almonds into a glass container and cover with water. Cover and placethe refrigerator. Soak for 24 hours.
Ingredients
|
|
- Drain and rinse the soaked almonds after the 24 hours have passed.
- Place the soaked almonds, water, lemon juice, nutritional yeast, olive oil, garlic powder, and salt into a high speed blender. Blend until smooth.
- Empty mixture into a bowl, add chopped herbs and mix until everything is combined.
- Place in an airtight container and refrigerate for a few hours so the flavour can develop.
- Store unused spread in the refrigerator in an airtight container for 4-5 days.
Be sure that you are using a high-speed blender for this recipe. A regular blender will not work. Use your favourite herb and be sure to chop it up really well. My favourite is parsley and I also love using dill or chives (but not at the same time!). Only use raw, natural, unsalted almonds for this recipe. After soaking your 1 cup of almonds, they will expand a little. The soaked almonds will equal 1 1/2 cups. Spread will keep in the fridge for 4-5 days. Recipe makes 1 3/4 cups of spread. Nutrition info is for 1 serving of 7 (1/4 cup) and is only to be used as a rough guide.
| Servings |
servings
|
- 1 cup raw almonds see notes below
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup finely chopped fresh herbs see note below
- Instructions
- in Place the raw almonds into a glass container and cover with water. Cover and placethe refrigerator. Soak for 24 hours.
Ingredients
|
|
- Drain and rinse the soaked almonds after the 24 hours have passed.
- Place the soaked almonds, water, lemon juice, nutritional yeast, olive oil, garlic powder, and salt into a high speed blender. Blend until smooth.
- Empty mixture into a bowl, add chopped herbs and mix until everything is combined.
- Place in an airtight container and refrigerate for a few hours so the flavour can develop.
- Store unused spread in the refrigerator in an airtight container for 4-5 days.
Be sure that you are using a high-speed blender for this recipe. A regular blender will not work. Use your favourite herb and be sure to chop it up really well. My favourite is parsley and I also love using dill or chives (but not at the same time!). Only use raw, natural, unsalted almonds for this recipe. After soaking your 1 cup of almonds, they will expand a little. The soaked almonds will equal 1 1/2 cups. Spread will keep in the fridge for 4-5 days. Recipe makes 1 3/4 cups of spread. Nutrition info is for 1 serving of 7 (1/4 cup) and is only to be used as a rough guide.
