Italian Style Hot Pepper Almond Cheese

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Italian Style Hot Pepper Almond Cheese

 

water as needed

1/3 cup raw almonds

1 1/2 cups water, divided

3 tablespoons cornstarch

3 tablespoons lemon juice

2 tablespoons safflower oil

4 teaspoons nutritional yeast flakes

1 teaspoon garlic powder

1 teaspoon onion powder

3/4 teaspoon sea salt

1/4 cup finely diced seeded Cubanelle pepper

1 tablespoon freshly chopped basil

1 tablespoon freshly chopped parsley

1/2 teaspoon crushed red pepper flakes

 

Begin by blanching the almonds: In a small saucepan, place 2 inches of water,

and bring to a boil. Add the almonds and cook for 1 minute to blanch them.

Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove

the almonds from the water, squeeze each almond between your thumb and

forefinger to remove the skin, and set them aside for 5 to 10 minutes to dry and

cool.

Place the almonds in a blender or food processor and process for 1 to 2

minutes to finely grind them. Scrape down the sides of the container. Add 3/4

cup water and process for 1 minute to combine. Add the remaining water,

cornstarch, lemon juice, safflower oil, nutritional yeast flakes, garlic powder,

onion powder, and salt, and continue to process the mixture an additional 1 to 2

minutes or until very smooth and creamy.

Transfer the mixture back to the small saucepan and place it over medium heat.

Cook the mixture, while whisking constantly, for 3 to 5 minutes or until the

mixture becomes very thick. Remove the saucepan from the heat, add the

remaining ingredients, stir well to combine, and set the mixture aside to cool

for 10 minutes. Pour the cheese mixture into a 2-cup (16 ounces) plastic

container, cover, and chill the cheese for several hours or until firm.

Unmold the cheese and use slices on sandwiches or in place of commercially

made cheese in your favorite recipes, or as a spread with crackers, breads, or

fruit. Store in an airtight container in the refrigerator for 5 to 7 days. Note

that this is a semi-soft style cheese, not a brick style cheese, so it can not

be shredded.

Yields 1, 2 cup loaf cheese.

 

 

 

 

 

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