This is a rather scrummy and fairly simple cheese recipe. It is best if you use organic, fair-trade/local ingredients where possible =)
In a bowl soak ½ cup of Raw Almonds and ¼ cup of Sunflower Seeds overnight, drain and wash the nuts and seeds before using them.
In a high-speed blender blend the following until smooth.
Almonds & Sunflower seeds
½ cup of fresh Lemon Juice
¼ cup of fresh Orange Juice
¼ cup of water (this is optional, you can be the judge of how thick or thin you want the cheese to be)
1 pitted Medjool Date (use less if you don’t want a sweeter cheese)
½ teaspoon of Salt
Pour the smooth mixture into a jar or container of your choice.
Next put the following into a small bowl and mix well before tipping the mixture on top of the Zesty Almond Cheese.
2 tablespoons of Red Wine Vinegar
2 tablespoons of Extra Virgin Olive Oil
2 tablespoon of fresh chopped Parsley
1 teaspoon of Fennel Seeds (using a mortar and pestle I crushed some of the seeds slightly to help release the flavour)
This should keep in the fridge for around 5 days.
It is great to spread on crackers and is a perfect addition to a fresh green salad!
Also if you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)