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This alternative to cheese made of almonds with sun-dried tomatoes and basil is a wonderful dairy-free option for your cheese board. When it comes out of the oven, it is firm enough to cut while the middle is still soft enough to spread. I like to serve this delicacy with fresh fruit such as crunchy apples, figs, grapes and plums ... and crackers, of course.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To soak the almonds
How it's done
To soak the almonds
Soak the nuts in cold water for approx. 12 hrs. or overnight. Drain the nuts well.
Place the almonds in a food processor along with the water and all the other ingredients up to and including the tomatoes, puree to create a smooth, homogeneous mass, repeatedly pushing the mixture down from the sides. Mix in the basil. Place a sieve over a bowl, line with a cheese cloth. Transfer the nut mixture to the cloth, fold in the corners of the cloth and weigh down (e.g. with a bowl or tin cans). Cover and place in the fridge for approx. 12 hrs. or overnight.
Carefully remove the mixture from the cloth, place on a baking tray lined with baking paper (round side up).
Bake for approx. 35 mins. in the centre of an oven preheated to 170°C.
Remove from the oven, leave to cool.
|Note:||Nutritional yeast is available from Coop Vitality pharmacies.|
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