My sister-in-law Jenn is a culinary genius. She’s really creative and I’ve been trying to get her on the food blogging bandwagon for a long time now. She’s set up a blog and is slowly but surely getting stuff on there. You can check out her beginnings in blogging here.
She always has amazing ideas to give me for new vegan and gluten-free things. I wish she lived with me so she and I could just play in the kitchen all the time.
This recipe was given to me by her. She found it in a random woman’s magazine that my mother gave her. My mother found the magazine in the laundry room of her apartment building and she took it. And here I am sharing it with you.
- 1 cup blanched almonds
- ½ cup water
- ¼ cup lemon juice
- 3 tablespoons olive oil
- 1 clove garlic
- 1¼ teaspoons salt
- Rinse almonds in cold water. Place in a large bowl and add water to cover by 3 inches. Cover and let stand overnight.
- Drain and rinse the almonds. Discard water. Transfer almonds to a food processor. Add ½ cup water, lemon juice, olive oil, garlic and salt. Cover and process for 5 or 6 minutes until pureed.
- Line a large strainer with four layers of cheesecloth and place over a large bowl. Pour almond mixture into prepared cheesecloth. Bring up corners of cheesecloth and tie to form a bag. Refrigerate in fridge overnight.
- Squeeze out liquid. Remove cheesecloth and discard liquid in bowl. Transfer ball to parchment-lined baking sheet. Flatten into a disk around 6 inches in diameter.
- Bake at 200°F for 35-40 minutes until firm. Do not let it brown. Let cool then refrigerate until chilled.
So I realized something while I was doing the final baking thing. If you let the edges get firm you’ll have feta. If you leave the center a bit softer you’ll get ricotta. Kinda. So, that’s what I did and now I have two ‘cheeses’. The flavor of this faux cheese is really great. I think even non-vegans would appreciate this.