Almonds are the most alkalizing nut and are very nutritionally dense. Rich in vitamins, minerals (magnesium and manganese), antioxidants and quality fats. In today’s article, you will see how to prepare vegan almond cheese.
Approximately, between 35 and 50% of its content are healthy fats. These fats are essential for the proper functioning of the body, since they are part of our cellular structures; They have a regulatory hormonal function and are essential for the absorption of fat-soluble vitamins, among other functions.
In addition, almonds are an excellent source of mainly insoluble fiber, which promotes good intestinal transit and therefore helps us keep our digestive system free of toxins.
How to prepare vegan almond cheese
Ingredients
- 1.5 cup of whole almonds, skinned and soaked for 8 hours in alkaline water.
- 1 squeeze of lemon
- 1.5 tablespoons garlic powder
- 1 tablespoon nutritional yeast
- 3 dried tomatoes, rehydrated
- 1 tablespoon Provençal herbs
- 1 pinch of Himalayan salt
Procedimiento
- If you choose to make the cheese with whole almonds, blend them in a blender or food processor until you get a chunky paste. If you make the recipe with almond pulp, skip this step.
- Cut the rehydrated dried tomato into strips.
- Mix all the ingredients well in a bowl.
- Place the mixture on baking paper, place the bottom edge of the sheet of paper on top of the “dough” and roll it well. It should be shaped like a curl.
- Cut the side ends of the baking paper, a couple of centimeters from the mixture.
- Press the pasta in from the sides with the help of a spoon.
- Store in the refrigerator and let it rest for at least 1 day.
- After that time, you can unroll the paper and your vegan cheese will be ready!
*You can accompany it with a little jam, with some toast or serve it with a good salad.
