Plant-based alternative to cheese with sun-dried tomatoes and basil

Name: Plant-based alternative to cheese with sun-dried tomatoes and basil
Prep time: 30 min
Total time: 785 min
Yield: 4
Ingredients: 160 g shelled almonds; 5 dried tomatoes; 1 garlic; 4 tbsp nutritional yeast; 1 tbsp olive oil; 1 tsp dried basil; ½ tsp salt; 2 tbsp lemon juice

breakfast

Total: 13 hr 5 min. | Active: 30 min.

vegan, lactose-free, gluten-free

210 Likes

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.

LAUREN - Food Photography Academy

Ingredients

for 4 person

To soak the almonds
160 g	shelled almonds

Almond mixture
1 ¼ dl	water
2 tbsp	lemon juice
1 tbsp	olive oil
1	garlic clove
4 tbsp	nutritional yeast (see note)
½ tsp	salt
5	dried tomatoes
1 tsp	dried basil

How it's done

To soak the almonds

Soak the nuts in cold water for approx. 12 hrs. or overnight. Drain the nuts well.

Almond mixture

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.

To complete

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.

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