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Vegan Non - Dairy Cheese




Source of Recipe


Cynthia Santoro (csantoro57@)


Recipe Introduction


Recipe from better batter.org site.



List of Ingredients




1 1/2 c nut-pulp (instructions below)

1 c sesame seeds

1 Tbsp lemon juice

1/2 c water

2 Tbsp parsley

1 clove garlic, crushed



Recipe



Instructions

You'll need to start this meal the night before you want to eat it, by making nut-pulp.

Start by taking 2 c almonds (We reccommend blanched almonds for the cleanest, whitest look) and placing them in a large mixing bowl.

Boil 2 c water and pour over the almonds.

Let soak for about 1/2 hour, or until the liquid looks milky.

Pour this mixture into your blender and blend on high speed until smooth.

Wet a towel or nutmilk bag and pour the liquid into it, over a bowl) squeeze out the liquid.

Add 2 more cups COLD water to the blender and return the nutpulp to the blender.

Blend for another minute or so.

Strain this liquid.

Repeat the cold water step until the liquid being squeezed from the nutpulp looks like whey (milky water).

Set the nutmilk aside to use for something else.

Take the nutpulp, sesame seeds, lemon juice, and water, and combine them.

Let soak overnight, in the fridge.

The next day, whir this mixture in the blender until it's smooth.

Add the parsley and garlic and whir again, until the parsley's chopped fine.

This is your 'cheese' filling.