Written by Nicole Myers, our Superhero Student In Transition.
I stopped eating dairy 4 years ago. If you asked me 5 years ago I would have said that would never happen. I thought vegans were a little too out there for my liking and I LOVED my dairy in whatever form it came.
That all changed when I discovered the wonders of almond milk. Once I had my hot little hands on this amazingly smooth, creamy, delish dairy substitute I was hooked and I knew I could kiss dairy goodbye. For as long as I can remember dairy hasn’t left me feeling top notch. I am sure you can imagine what happens to your insides and outsides when a food doesn’t agree with you and yet you keep on eating it.
Now that I am feeling oh so fab I have started having a lot of fun finding new ways to come up with old favorites. Often the first thing people say when they hear I am vegan is “I could never ever do it, I just cant live without cheese!”
At first I bought almond milk in the giant drinking boxes until Meghan introduced me to the oh so wonderful nut sac. I love my nut sac and still get the giggles every time I milk it.
Then I got into making my own almond cheese; it is as easy as making your own milk and I have won over more than a few of my dairy loving friends. It does take a bit of planning ahead because the almonds need to soak, but I promise it is well worth the wait! This cheese has the creaminess of a ricotta and the sharpness of a feta. Completely delish fresh out of the oven on some homemade crackers and right at home spread on a sandwich if that is your thing. Dollop some on your veggie tortilla pizza and you will be in heaven.
Nicole's Cheeseless Almond Cheese
1 cup almonds
¼ cup lemon juice
3 tbsp olive oil
1 clove garlic
½ cup water
1 1/4 tsp sea salt
1/4 cup olive oil
1 tbsp fresh thyme (1 tsp dried)
1 tbsp fresh rosemary (1 tsp dried)
- Cover almonds with water and let soak for 24 hours.
- Drain and rinse almonds.
- Puree almonds, lemon juice, 3 tbsp olive oil, garlic, salt and water in blender/food processor until really creamy.
- Place a triple layer of cheese cloth in a mesh strainer over a bowl and spoon mixture into it. Bring the sides together and fasten with a twist tie.
- Chill for 12 hours.
- Place in pan (about ¾” thick) and bake for 40 minutes at 350F.
- You can serve right away warm or chill in the fridge.
- Combine 1/4 cup olive oil with herbs and warm until heated through. Allow to cool and drizzle over cheese.
Question Of The Day: Which food did you think you could never live without? What new food has taken its place?
Check out these interesting cheese factoids from our Superhero Therapeutic Nutritionist, Josh Gitalis. Ever wonder why cheese is yellow?