Glad you guys all enjoyed the Fresh Almond Milk post! I am loving it bunches!
And I will definetly be making it again soon, especially since after playing around a figured out a great use for the almond pulp!!
ALMOND CHEESE!
Take remaining almond pulp from making almond milk
Toss it into the food processor.
Blend in some herbs, spices, salt, lemon juice and whichever extras you want!
Here is what I did…
Almond pulp
1/8 tsp salt
1 tbsp lemon juice
1/4 cup fresh basil leaves
1 tsp nooch (nutritional yeast)
1 tsp garlic powder
1/4 sundried tomatoes (drained and rinsed if oily)
Blend together until smooth – make sure to taste test, in case it isn’t quite right (mine was a little lemony)
Place in a glass container and let sit for a few hours until the flavours meld together!
Serve on crackers, as a base for pizza (oh yes), use as a sandwich spread, have with veggies, stuff pepper boats (fun for kid’s lunches) or you could even mix with chopped veggies as a salad!!
The possibilities with this are endless!! So go play and let me know what you come up with!!
PS. the Clean Eating Mama has a recipe similar to this, but made with cashews
I’ve tried her recipe before (and followed her directions to a T) and it was fantastic! I thought it was funny because I searched out this recipe after I had made my cheese and it’s almost the same!!
Enjoy!
