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• 1 cup whole, raw, unsalted, blanched almonds
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 3/4 teaspoon salt • 1/2 cup mineral water
• 1 tsp dry fine herbs (optional)
• 1tsp beer yeast (optional)
Before starting, soak the raw-blanched almonds in cold water for 24 hours.
Cover and place in the refrigerator.
The day after, drain and rinse the almonds well.
Scrape the mixture into double-layered cheesecloth lining a colander. Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid. Leave the bundle in the colander and place in the refrigerator overnight over a bowl or rimmed plate to catch any liquid that might drain. Refrigerate for at least 24 hours. This helps the texture of the cheese become firmer. .
Put the soaked almonds in a food processor or high-powered blender, together with the lemon juice, olive oil, salt, and water. Blend until smooth, about 5 minutes. At this point you could add a fine herbs or beer yeast, this will give a very special touch to the cheese..
Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond cheese. A mixed of fresh cheese, feta or mozzarella. At this point, the almond cheese can be eaten immediately. Spread on a toast with avocado, add it to your dish with fresh fruit or add some pieces to your salad bowl. You can refrigerate it for up to two weeks! Beautiful!.