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| Can be made "gluten and soy free" |
Equipment:
Food processor
Ingredients: 2 PARTS
1 cup total almonds, blanched (quickly boiled with "skins" removed)
1st batch:
1/2 cup almonds
1/8 cup fresh lemon juice
1/8 cup water
1 TBL olive oil
1 TBL paprika
1 heaping tsp of Leahey cheese powder (contains gluten, soy and salt, you will not need to add salt if you use this)
(if you do not have leahey powder, or you want gluten free, substitute a tad bit of tomato paste or a little bit of pimento..or..a little bit of daiya cheddar shreds and salt to taste)
Method...place all ingredients into food processor and combine until completely pulverized, you will have to stop the processor and scrape the sides constantly during this process. When you finally have the mixture creamy, scrape out of processor onto plate and set aside, then perform your second step
2nd batch:
1/2 cup almonds
1/8 cup fresh lemon juice
1/8 cup red vegan wine
(It was great to see that "our daily red" has vegan on their label and their website, also organic), if you do not want to use alcohol, you can use a sweet grape juice without adding the extra sweetener.
2 TBL liquid sweetener (agave nectar)
1 TBL paprika
1 heaping tsp of Leahey cheese powder
(if you do not have leahey powder, or you want gluten free, substitue a tad bit of tomato paste or a little bit of pimento..or..a little bit of daiya cheddar shreds)
Method...place all ingredients into food processor and combine until completely pulverized, you will have to stop the processor and scrape the sides constantly during this process. When you finally have the mixture creamy, scrape out of processor onto plate.
Combining the two cheezs
Use your hands and put a small layer of the wine cheez, then add a layer without the wine and combine with your hands until a ball is formed, you can cover with a TBL or two more wine or juice. Place in refrigerator without a cover and the cheez ball will "set-up" and you should be able to slice in around 4-5 hours. Finally cover until using.
