Baked Almond Cheese
Extract from Homemade Vegan Cheese, Yoghurt and Milk • By Yvonne Holzl-Singh • Published by Grub Street Publishing
About
Homemade Vegan Cheese, Yoghurt and Milk
This baked almond cheese can be served warm or cold. I particularly like it when it is warm on rocket or a colourful leaf salad. Of course, I love all the cheeses described in this book, but this is a favourite.
Serving:
Makes 7 portions, each approx 45 g
Tags
© 2024 Yvonne Holzl-Singh / Grub Street Publishing · Reproduced with permission.
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Kimya J. favorited Baked Almond Cheese
22 Jun 18:23
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Crafterella featured Baked Almond Cheese
17 Jun 23:00
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Grub Street Publishing published her project Baked Almond Cheese
12 Jun 11:18
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Step 1
Preheat the oven to 180°C, gas 4.
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Step 2
In the meantime, coarsely chop the onion and garlic. Mix all the ingredients – except the ingredients for the coating – in a blender, until you have a homogenous mixture.
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Step 3
Take approximately 45 g of the mixture and form it into little balls, then flatten.
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Step 4
Then roll the cheese in the ground pumpkin seeds or almonds and place on a baking sheet lined with greaseproof paper.
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Step 5
Bake in the pre-heated oven for approximately ten minutes until light golden brown. This cheese tastes delicious warm or cold.
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Step 6
The cheese can be kept in the refrigerator for about five days.
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