Cooking in the Lite

Recipes

Almond Cheeze

A healthy alternative to pasteurized cheeses.

1 Cup almonds soaked and blanched
2 Cups Rejuvelac or coconut water
1 Tbl Light miso
2 Tbl Scallions, Minced
1 Tsp each Basil, thyme and oregano, minced
1 Tsp Ume boshi paste

Blend all ingredients in a food processor.

Pour the mixture into a jar.

Cover the opening with cheesecloth and secure with a rubber band.

Allow the Cheez to ferment 3 to 4 hours.

Turn the jar upside-down in a bowl to make for a drier cheez and to remove the 'whey', which you can use for a sauce or dressing.

Don't stop there.
Use the basis of this cheez recipe and experiment. Instead of almonds, try using macadamia nuts, walnuts, or add some pine nuts to the mixture for a creamier consistency.

(I made hazelnut dill cheez = yum!) Incorporate different herbs. Roll it in some finely chopped nuts or spices and serve with my quinoa flatbread.

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