What's Christmas without an elaborate Nibbles Platter? Dips, seedy crackers, cured meats, olives and, of course, CHEESES - especially if they are DAIRY FREE!! This cultured Almond Faux Feta is a creamy & satisfying alternative for those avoiding dairy this festive season.
Prep 30 mins + 2 days for soaking | Makes 1 round of cheese
Recipe By: Penny Benjamin, Nutritionist/ @pennybenjamin.nutritionist / www.pennybenjamin.com.au
● 1 cup blanched almonds - soaked for a minimum of 8 hours
● 1/3 cup rejuvelac (source of probiotics)
● 2 tbsp lemon juice
● 2 tbsp Extra Virgin Olive Oil
● 2 small cloves garlic - crushed
● 2 tbsp nutritional yeast
● 1 tsp sea salt
● 1 tbsp Meadow & Marrow Bone Broth Concentrate – Lemon & Herb
- Add ingredients to a food processor or blender, turn to high and blend until smooth. This may take some time and you may have to stop to scrape down the sides of the processor / blender to ensure everything is incorporated
- Spoon the mixture into a cheesecloth or tea towel and squeeze to remove all excess liquid. Once all liquid is removed wrap another dry tea-towel around the “cheese”
- Find a warm but dark place (like the back of your pantry or a kitchen cupboard) that you can put the cheese so it can culture / ferment for 24 hours. (You can leave for longer if you like a tangier cheese).
- Form into any shape you like (round or square for example) and serve with all your favourite platter. You can even coat it in some crushed nuts, black pepper, chilli flakes for something extra impressive.
- Place into the fridge to firm-up and serve with your favourite dips and antipasti on a platter
- Lasts for 1-2 weeks in the fridge
- Optional* - to form a ‘rind’ you can place it in the dehydrator (or oven on the lowest setting with door ajar) for 4-5 hours.