Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation
  • Home
  • About
  • Recipes
  • Information
    • What the heck is that?!
    • Watch & Learn
    • Calcium
    • Protein
  • Contact

Herbed Almond Cheeze

May 31, 2011 by epicureanvegan

Herbed Almond Cheeze -- Epicurean VeganIt’s amazing what you can make with almonds! This recipe is the same as the Almond Cheeze Log, but this time, I added herbs to it. This cheeze is light and fluffy and the herbs are subtle. Feel free to add more than I did, but I think you’ll like this mild version.

INGREDIENTS:
1 C blanched almonds
1/4 C lemon juice
3 Tbs olive oil
1 clove garlic, peeled (I used minced)
1-1/4 tsp salt
1 Tbs fresh chives, chopped
1 Tbs fresh parsley, chopped
1/2 tsp dried dill
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 C cold water
Cheesecloth (a thin cotton napkin works great, too)

DIRECTIONS:
First, to blanch the almonds, add them to a small sauce pan and fill with water, just to cover the almonds. Bring to a boil for 2 minutes. Drain and rinse with cold water. Pinch the skins between your finger and the skins will slide right off. Dry them off well.

Herbed Almond Cheeze -- Epicurean Vegan

Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water. Next, puree the almonds with the chives and parsley.

Herbed Almond Cheeze -- Epicurean Vegan

Then, add the dill, onion powder, garlic powder, lemon juice, olive oil, garlic, salt and water in a food processor until smooth. Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth or cloth napkin.

Herbed Almond Cheeze -- Epicurean Vegan

Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band and refrigerate for several hours. Enjoy!

Herbed Almond Cheeze
 
Print
It's amazing what you can make with almonds! This recipe is the same as the Almond Cheeze Log, but this time, I added herbs to it. This cheeze is light and fluffy and the herbs are subtle. Feel free to add more than I did, but I think you'll like this mild version.
Author: Epicurean Vegan
Ingredients
  • 1 C blanched almonds
  • ¼ C lemon juice
  • 3 Tbs olive oil
  • 1 clove garlic, peeled (I used minced)
  • 1-1/4 tsp salt
  • 1 Tbs fresh chives, chopped
  • 1 Tbs fresh parsley, chopped
  • ½ tsp dried dill
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ C cold water
  • Cheesecloth (a thin cotton napkin works great, too)
Directions
  1. First, to blanch the almonds, add them to a small sauce pan and fill with water, just to cover the almonds. Bring to a boil for 2 minutes. Drain and rinse with cold water. Pinch the skins between your finger and the skins will slide right off. Dry them off well.
  2. Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water. Next, puree the almonds with the chives and parsley.
  3. Then, add the dill, onion powder, garlic powder, lemon juice, olive oil, garlic, salt and water in a food processor until smooth. Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth or cloth napkin.
  4. Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band and refrigerate for several hours. Enjoy!
3.5.3208

 

 

Filed Under: Appetizers, Dressings/Condiments Tagged With: almond cheeze, almonds, chives, dil, easy, herbed, parsley, spread, Vegetarian Times

Connect

  • Email
  • Facebook
  • Pinterest
  • Twitter

The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
Read More

Subscribe

Enter your email address to receive recipes to your inbox.

Links To Visit

Animal Place Sanctuary
Disease Proof
Doctor Yourself
More....

Top Posts & Pages

  • Angela's Vegan Quiche
  • Mexican-Style Risotto
  • Lemony Pan-Fried Chickpeas with Chard
  • Pasta with Creamy Coconut-Mushroom Sauce
  • Coconut-Lemon Bundt Cake

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme

© 2025 · Epicurean Vegan · Designed by: Upperdale Designs on the Genesis Framework· WordPress · Log in · Return to top of page