Creamy and savory, this nut cheese snack is made with kalmata and green olives and fresh rosemary
This delicious nut cheese snack uses nut solids left over from making Delicious Homemade Almond Milk (see previous post).
Spread nut cheese on crackers or sliced apples or pears or use as a flavor base for spreading onto crostini or pizza then topping off with your favorite add-on's.
Unflavored, nut cheese (just the solids, lemon juice, and salt) makes a nice substitute for ricotta in pasta recipes.
Easy Homemade Nut Cheese Appetizer (serves 4 to 6)
2/3's to 3/4's cup of almond meal " second and last pressings"
1 tsp lemon juice
1 green olive with pimento, finely minced
2 kalmata olives, seeded and finely minced
1 small clove garlic, finely minced
1/4 tsp sea salt
1/8 tsp pepper
1/2 tsp minced fresh rosemary
Mix all ingredients and refrigerate at least an hour before serving. Nut cheese will keep a couple of weeks in the fridge.
A few simple ingredients added to the nut residue from almond milk making equals a delicious cream cheese-like spread.
However, don't stop with only these flavorings! Just as with cream cheese you can vary the ingredients to create other palate-pleasing flavors. Add the lemon juice, salt and pepper, and garlic (optional) as called for in the above recipe then...
Toss in a minced medley of fresh herbs - 1/8 to 1/4 teaspoon each - for an herb-infused nut cheese snack.
Rosemary, sage, thyme, chives, burnet- a cucumber flavored herb, dill, parsley, and tarragon are savory choices to mix and match!
Make a pimento-style spread by blending in canned or fresh pimento or finely minced sweet, red bell pepper.
Stir in chopped, drained pineapple (skip the lemon juice, salt, pepper, and garlic).
The above recipes use the second and third (final) pressings of nut meal. The first pressing/filtering is the coarsest and makes almond meal and flour for recipes as outlined in my previous post.
Next we process the first pressing of nut meal strained out from making almond milk
After the almond meal is completely dried as outlined in the previous post, it may be scraped off its Silpat mat, parchment, or wax paper-covered tray.
To make almond meal for baking purposes pulse the meal in a food processor until it is the consistency of fine cornmeal. Refrigerate after processing in a storage container (I like large Mason/Kerr jars) so any residual nut oils don't go rancid.
Use your almond meal in recipes to swap out some of the graham flour or cornmeal in recipes or use it in your favorite gluten-free recipes calling for almond meal such as nut, bean, and grain loaves, breads, cakes, cookies, and nut crusts for pies and cheesecake.
If you have the means/equipment to finely mill the meal to flour-consistency you may substitute it in recipes calling for almond flour. Coffee mills are one possibility for turning the meal into flour. My old coffee mill would have accomplished this, but my new one won't.
If you have a Nutri-Bullet (what I use) you can use the nut-grinding/dry milling blade to process the meal into flour. The Bullet makes a nice, finely ground flour. The resulting flour will be darker in color than store bought due to the almond skins forming the first pressing.
If desired, you may dry and grind all the pressings from your milk making, skipping the nut cheese appetizer. The resulting flour will be lighter in color, closer to the blanched look of store bought almond flour.
If you want a white flour, say for cake baking, you can achieve that by eliminating (using for another purpose) the first pressings consisting mostly of almond skins when you grind your flour..
Just be sure to freeze (for long term) or refrigerate your meal and flour to keep it fresh!
It's so nice not to waste the almond solids left over from almond milk making. It's a frugal choice too!