I want to start off by apologizing, it's been so long since I've shared a new recipe. We relocated across the country from Ohio to Colorado and I started a new job...so I do at least have a good excuse! It has been a busy last couple of months but things are finally falling into place. Most importantly, I hope to get back in the rhythm of sharing weekly recipe updates with all of you who are looking for healthy alternatives to everyday favorites.
This week I want to share an easy recipe for anyone interested in trying their hand at making nut cheeses. This recipe is a really good one to start out with because it calls for ingredients that can be readily found in most pantries. I also found that it is possible to cut out a step and make this recipe even easier and quicker than the original. The original recipe uses cheese cloth to drain off excess liquid for 12 hours before baking. I found that step isn't necessary, and when I make something, I usually don't like to wait 12 hours between steps. So, all you have to do is put the ingredients in a blender, blend until smooth, pour in a ramekin and bake! This nut cheese comes out crumbly, yet smooth and you can play around with ingredients e.g., adding a teaspoon of dried herbs like thyme and/or sage or using fresh squeezed orange juice instead of lemon for a warmer flavor. You can spread this nut cheese on bread or crackers or crumble over pasta, it is really versatile and delicious!
Baked Feta Nut Cheese Recipe
vegan, plant-based, refined-sugar free, gluten-free
*Note: you can substitute fresh orange juice either in full or half or in a pinch you can use apple cider vinegar.
Amanda Windhof, PhD is an MS lifestyle advocate who wants to ensure a healthy diet is accessible to everyone.