Parsley Almond Cheese

2015 is going to be a year of less waste for us. That means nut pulp too. That’s right, you heard me – nut pulp. Homemade almond milk is really good…. better than store bought. It is much more work though – but I think it is worth it! Here’s my recipe for almond milk. When you make your own almond, coconut or other nut milk, you have a large amount of leftover pulp. You also know that almonds can be expensive, so don’t waste that! Not only does the pulp make great Nutmeal or Porridge, but it can also make types of “cheeses”. This recipe makes what is very similar to ricotta cheese. Use this in your favorite lasagna – Zucchini Lasagna recipe here! – or wherever you would use ricotta. Makes about 1 cup

Almond Nut Cheese

1 cup almond (or other nut) pulp
1 tsp garlic, minced (or garlic powder)
1 tsp sea salt
1/2 tsp basil
1 Tbsp parsley
 

  • Make sure as much of the liquid as possible has been removed from pulp. Use a fine mesh strainer or cheese cloth to get out any excess water.
  • In a bowl, combine pulp, garlic, salt and basil. Stir together.
  • Grab a piece of plastic wrap and sprinkle about half of the parsley on it. Using your hands, form the pulp mixture into a ball and place on parsley. Sprinkle remaining parsley over top of ball. Roll pulp in parsley until covered.
  • Wrap up the plastic wrap over the ball. Place in fridge for 24 hours to harden.

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