Cheese almond
Almond "cheese" perhaps can be attributed to the category of gourmet dishes. Looks festive, tastes original. But this recipe is long, slow cooking. I spent almost two days but any minute not regret it!


  • Almonds

    160 g

  • Pine nuts

    2 handful

  • Lemon juice

    3 Tbsp

  • Sunflower oil

    3 Tbsp

  • Garlic

    1 tooth

  • Salt

    1 tsp

  • Water

    160 ml

  • Parsley

  • Cranberry

  • Pumpkin seeds

  • Sesame


Blanchere almonds for this almond pour boiling water and leave for 1-2 minutes, then throw the almonds into a sieve and rinse your with cold water. From such "shock therapy" the skin on the almonds will be wrinkled and easily removed from nuts.
Drain the almonds.
Fill it with peeled almonds with cold water and leave it overnight.
Prepare other products for basic almond "cheese"..
Put in a blender the almonds, pine nuts, sunflower oil TM Oleyna, garlic, salt, lemon juice and 160 ml water.
Blend everything to a smooth paste. If you think that water is insufficient, you can add a couple tablespoons of while chopping ingredients.
A sieve mounted on a suitable container. Cover a sieve with cheesecloth and put the almond mass, covered the future of cheese. In this form, remove everything in the refrigerator for a few hours.
During this time, with the future of "cheese" to drain fluid, but it wasn't water, but rather almond milk, salted with garlic flavor. In any case, do not throw it away. Later I'll tell you where I applied it. And while the oven turn on the heating a t 180 degrees, a small baking dish with baking paper. Significantly uplotneniya "cheese" straem to buhanku, put in the form and send it in the oven to bake for 25-30 minutes.
Until the cheese was baked, I cooked the vegetables in almond milk. Given that almond milk has enough seasoning, I additionally vegetables not seasoned. And so, in a pan under a lid for 10-minute simmer frozen broccoli and corn. Then pour into the pan of almond milk and continue to simmer until the vegetables are tender. In the meantime, the carrot peel and cut thin strips using vegetable peeler. Add carrots to the vegetables for a couple of minutes until they are ready.
Lenten lunch is ready, and I will continue to do "cheese". Take out the "cheese" them out of the oven and allowed to cool to room t. Prepare little additive: finely chop the parsley on a different Board and pour the sesame mixture and the cranberries and pumpkin seeds.
Cheese buhanku divided into two parts. One part of the mash fork and beat in the parsley.
Forming a small sausage, rolled her on the spilled sesame seeds, lightly pressing sesame seeds to cheese.
In the second part of cheese neither of which I do not added. Formed like a sausage and rolled it on a scattered mix of cranberries and pumpkin seeds, slightly pressing them to the surface of the cheese.
Each sausage tightly wrapped in plastic wrap and remove overnight in the refrigerator.
Before serving, cheese is exempt from the cling film and serve with vegetables.
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