I think this summer is all about snacking. For reals.
It’s so easy to snack when there are such amazing veggies in-season… veggies which really can only be eaten raw. Because, well, cooked cucumber just sounds weird.
For summer snacking, you need something to dip, something to spread. And we all know that homemade coconut butter is the thing if you want something sweet-ish, but what if you’re in the mood for something savory? Then it’s all about this creamy herbed almond cheese.
I love making “cheese” from nuts and you might remember my creamy cashew cheese awhile back. Cashew cheese is great as a “melted cheese” substitute, but for something to spread on crackers or sprinkle over zucchini pasta? It’s gotta be herbed almond cheese.
This recipe requires a little work in advance because I recommend soaking the almonds in water overnight (to help them soften) and then removing the skins. The great thing is that once they’ve soaked, it is much easier to ‘pop’ the skins off. I don’t usually engage in kitchen tasks that I find tedious, but this step is crucial to yielding the most creamy, decadent almond cheese. So let’s get to it!
- 1 cup almonds, soaked overnight, skins removed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon nutritional yeast
- generous pinch of salt
- 1 garlic clove (or ½ teaspoon garlic powder)
- 1 tablespoon fresh herbs
- Add almonds, olive oil, nutritional yeast, salt,and garlic to a food processor.
- Puree until smooth (but not runny).
- Add herbs and pulse until incorporated.