viernes, 12 de febrero de 2016

VEGAN RECIPE OF THE MONTH - February 2016

AQUALEAD VEGANS PROGRAM!


VEGAN RECIPE OF THE MONTH - February 2016




Decadent Baked Herb-Crusted Cashew-Almond Cheese [Vegan]


This Recipe is :




Ingredients


  • 3/4 cup raw cashews
  • 3/4 cup raw blanched almonds
  • 1/4 cup lemon juice
  • 1/4 cup nutritional yeast
  • 3 tablespoons olive oil, plus more for serving
  • 1 large clove of garlic, minced
  • sprinkle fresh thyme (dried is okay)
  • sprinkle dried basil
  • sprinkle fresh rosemary (dried is okay)
  • generous amounts of salt and pepper
    Preparation


  1. Soak the nuts in water overnight. When ready to begin making the cheese, drain and rinse the nuts.
  2. With a food processor, purée nuts until very smooth with lemon juice, olive oil, nutritional yeast, and spices.
     
  3. Place a strainer over a large bowl lined with cheesecloth. Carefully scoop out processed nut mixture into cheesecloth. Bring corners of cloth together, twist around cheese, and form a ball. Secure with a rubber band and lightly squeeze to get rid of excess water.
  4. Chill overnight with cheese resting on strainer, allowing water to drip out.
  5. Preheat oven to 390°F. Line baking sheet with parchment paper.
  6. Scoop out cheese from cheesecloth with a spatula and form a 1 1/2-inch log. Use your spatula or a spoon to smooth the sides.
  7. Finally, sprinkle with salt, pepper, and spices. Bake for 40-50 minutes, or until it is firm to touch and slightly browned.
  8. Turn off oven, open door and allow to cool completely before removing and serving.
    Notes
    Cheese will last a couple of weeks in an air-tight container in the refrigerator. The flavor becomes more "fermented" with time.
     
     SOURCE: 
     

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