Vegan (Nut) Cheeze
Let’s not mince words: most substitute cheeses are inedible. I’ve tried them all: Sheeze, Teese, Vegan Slices, Rice Slices, and those raunchy blobs of soy cheese. I’m not expecting the substitute to taste exactly like the original, but I am expecting it to taste good. I have been unable to find anything worthy until Vegetarian Times published five great recipes for vegan nut cheeses.
Almond Feta with Herb Oil
1 c. whole blanched almonds (available at Whole Foods)
1/4 c. lemon juice
3 tbs. + 1/4 c. olive oil, divided
1 clove garlic
1 1/4 tsp. salt
1 tbs. each fresh thyme and fresh rosemary
Soak almonds overnight in 3 inches of water. Drain liquid, and rinse almonds under cold water and drain again. Puree almonds, 3 tbs. oil, lemon juice, tahini, salt, and 1/2 c. water in a food processor until smooth and creamy (about 6 minutes).
Place a large strainer over a bowl and line it with a triple layer of cheesecloth. Fold sides of cloth over cheese and form into 6-inch-long oval loaf. Twist ends and secure with rubber band. Set cheese in strainer over a bowl and let stand 12 hrs at room temperature. Discard excess liquid. Chill overnight.
Once chilled, form a 6-inch round and bake at 200F for 40 minutes.
For herb oil (not pictured), combine remaining 1/4 c. oil, thyme and rosemary in a small saucepan, and warm over medium low hear for 2 minutes until hot but not simmering. Cool to room temperature and drizzle over cheese before serving.
