We saved the nut pulp from yesterday's Basic Almond Milk, and today we're going to make CHEESE out of it! I love the no-waste aspect of all this. The reward for being so green and handy in the kitchen is a really easy, super-delicious cheese spread that's as addictive as "real" cheese, but in a good way. (We talked about this yesterday. Go back and read it if you missed it.) This cheese is so good, even our non-veg friends devour it. It's great with crackers or bread and fruit, or as a veggie dip. It makes a lovely schmear in a burrito or quesadilla, and can be used as a filling in enchiladas or as a layer in lasagne. You can flavor it in endless ways, with different herbs and such, and when you use different types of nuts for the milk, the cheese you make later will be different too. I love this stuff.
Basic Nut Cheese
In a food processor, place:
pulp from 1 batch of nut milk
1/4 c nutritional yeast
1 tsp truffle salt or sea salt (the truffle salt adds a lovely earthy round flavor)
1 tsp garlic powder
1 tsp paprika (I like to use half regular, and half smoked paprika)
2-3 rounded tsp dijon mustard
2-3 tsp lemon juice OR apple cider vinegar
Gradually add olive oil, flax seed oil, or a combination of both as you blend. Scrape the sides of the bowl often, and give it an extra minute or so once it's smoothly blended, so the cheese will be as creamy as possible. Adjust seasonings to taste, and store in a glass jar in the fridge. I honestly don't know how long it keeps... we eat it up too fast!
