Skip to main content

Join The Table to earn rewards.

Already a member?

Vegetarian

Mediterranean Almond Cheese

May 31, 2022
0 0 out of 5 stars /
0 Ratings0 total ratings /
Photo by Greengoddess108
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 1
Author Notes

Mediterranean Almond Cheese is as stated by my beloved THE BEST BREAKFAST SPREAD IN THE WORLD. ​

You will enjoy it if you like the savory flavor of sundried tomatoes as I do on occasion. But don't worry if you find them to be a bit too strong for everyday use, they can easily be replaced or reduced.

Some alternatives you can use here are carrot or my recipe for Almond Parsley Pate.

Store covered in the fridge for up to 3-5 days. —Amrita Ma Devi

What You'll Need
Ingredients
  • 2 cups almond or cashew Pulp from a batch of nut milk
  • 1/4 cup nutritional yeast
  • 1 teaspoon truffle salt or pink salt the truffle salt adds a lovely earthy round flavor
  • 2-4 sun-dried tomatoes soaked and diced
  • 1 teaspoon paprika
  • 1 teaspoon dried basil, oregano, rosemary seasoning
  • 1 teaspoon organic mustard rounded tsp
  • 2 teaspoons lemon juice OR apple cider vinegar
  • 1/4 cup olive oil flax or linseed oil
Directions
  1. After you have made a nut milk save the pulp for this recipes.
  2. Place all the ingrediants into a food processor with an s- blade. Combine for a few moments until you are left with a corse but smooth pate.
  3. Spoon into a bowl to form, pressing it well into the shape of the bowl. Turn it out onto a flat plate and add ontop some paparika and rosemary sprigs to serve.

See what other Food52ers are saying.

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.