|*Gluten Free, can be made Soy Free and Raw*|
- 1cup , blanched (quickly boiled) almonds with skins removed (you can make this raw with soaking the almonds, then processing the raw almonds, although you will have lots of hard flecks of almond "skin" in the cheez)
- 1/4 cup , olive oil
- 1/4 cup , fresh lemon juice
- 1 TBL , light yellow miso (salty but sharp flavor), (if you do not want soy, do not use the miso and use another couple tbls of lemon juice, then add a little salt)
- 2 - 4 TBL , water
Place all ingredients into the food processor and blend until very creamy, constantly scraping the sides and placing the mixture back down into the processor. Keep on combining at highest speed until the nuts are creamy and completely pulverized. (if the mixture just seems too grainy and not creamy, add a little water, tbl at a time until creamy)
Now...scrape the sides of the processor and form the mixture into a ball shape and place on a plate in the frig, without wrapper for around 1-2 hours and this will become harder and you will be able to cut into soft slices. After the initial 2 hour period, cover and place in frig.
TIPS...if you have Leahey vegan cheez powder you can substitute that for the miso, add a little sweet paprika and make a very real tasting cheddar...if you like smokey cheez, you can smoke some tofu in a stovetop smoker with your favorite wood, then add at the end of the mixture....hey, if you like the faux pas port wine cheez, you can reduce some red wine by boiling until it becomes thick, add a little sweetener, then cool and pour over the cheddar version.
Uses: Everything, pizza, calzones, cheez and crackers or flatbread, lasagna, mac and cheez, spinach pies, the list goes on and on! Enjoy