one of the reasons i didn't transition to
veganism earlier in life is that i really loved cheese. plus, as an
ovo-
lacto veg, cheese was one of the bigger staples in my diet. however, in my research of a raw-foods diet, i came across several different nut cheese recipes and gave them a shot. to my delight, most of them were delicious. and i mean delicious in a gourmet-cheese type of way. the almond cheese recipe below is one i came up with from experimenting with several different recipes.
- 1/2 zucchini
- 1/2 cucumber
- 2 carrots, peeled
- 2 tablespoons bragg's aminos
- 1 ½ teaspoons dulse flakes
- 1 small garlic clove, minced
- 1/2 avocado
- several large lettuce leaves
for the almond cheese:
- 1/4 cup untoasted almonds
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon cold press olive oil
slice zucchini, cucumber and carrots into thin spears. lay on a plate or shallow dish, and marinate them in the
braggs, garlic and
dulse flakes for several hours. if you don't have
bragg's, you could substitute low sodium soy or
nama shoyu cut with a little water. flip occasionally.
meanwhile, soak the almonds in water at room temperature. after about 5 or 6 hours, drain and blend in a
magic bullet or food processor with
tahini, lemon juice and olive oil. this will be a thick spreadable cheese, but if you need to thin, just add a teaspoon of water and re-blend. spread cheese on a lettuce leaf and fill with the marinated veggies. add a slice or two of avocado and wrap up.
this recipe makes enough for about 3-4 lettuce wraps.
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