May 15, 2017
Ever since I started to make my own almond milk, I kept the leftover pulp of the milk that wasn’t used for varies kinds of recipes. With this pulp, I’ve made cookies and cakes and even my own spread cheese! There are many vegan cheeses with varied ingredients, textures and flavors, to spread, for nachos, to melt, mozzarella, etc.
Today, I bring you a recipe of a spread cheese with few ingredients, easy to get and at the same time it is practical and quick to prepare.
Vegan Cheese
Here we go!
Preparation time
15 minutes
Ingredients
- 1 cup leftover pulp of almond milk*
- 1 ½ tablespoon oregano
- ½ teaspoon of sea salt
- 1 teaspoon powder garlic
- ½ teaspoon of lemon drops
- ½ cup of water
*1 cup almond pulp is about what is left after using 1 litre of milk.
Directions
After the almond milk pulp is well drained, all ingredients are added in the food processor without water. They are evenly mixed and water is gradually added until a creamy mixture is obtained. As soon as it is ready, pack and refrigerate. In the refrigerator is kept up for two weeks.
As additional ingredients you can use: paprika, pepper, olive oil, curry or cumin.
I hope you prepare and enjoy it as much as I do!
Ana
