Blanched almonds give this creamy crumbly cheese a rich texture. Dairy free and anti-inflammatory
1 cup whole blanched almonds ¼ cup lemon juice 3 Tbs plus ¼ cup olive oil, divided 1 clove garlic, peeled 1-1/4 teaspoon salt 1 Tbs fresh thyme leaves 1 tsp fresh rosemary leaves
1.Place almonds in medium bowl and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water and drain again. 2.Using a high speed blender, puree almonds, lemon juice, 3 Tbs oil, garlic, salt and ½ cup cold water in food processor 6 minutes, or until very smooth and creamy. 3.Place large strainer over bowl and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together and twist around cheese, forming into orange size ball and squeezing to extract moisture. Secure with rubber band or kitchen twist tie. Chill at least 6 hours or overnight. Discard excess liquid. (Cheese can be made up to this point 2 days ahead, keep refrigerated) 4.Combine remaining ¼ cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving. Doesn’t have to be warmed by tastes amazing when it is!
Elaine Bryan is a Registered Yoga Teacher and nutrition counselor/health coach who offers nutritional counseling, workshops, and classes for individuals and businesses throughout San Diego County including Carlsbad, Encinitas, Oceanside, San Marcos, and Vista. Elaine also teaches group yoga classes and offers private yoga sessions.