RAW Almond Feta
1 cup almonds
1/2 cup water
1/4 cup lemon juice
1/2 cup of water
1 garlic clove
1-1/4 teaspoons pink Himalayan salt
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1. Pour bowling water over the almonds and let soak for 30 mins then squeeze off the skins they should pop out no bother. Leave the blanched almonds standing in water overnight.
2. Drain the water from the almonds and put in the processor with the lemon, salt, garlic and fresh water.
3 Process, for about 5-6 mins, scraping down the sides until a smooth paste is formed.
4. Line a large strainer with four layers of cheesecloth and place over a large bowl. Pour almond mixture into prepared strainer; bring up corners of cloth and tie with string to form a bag. Refrigerate overnight.
5. Mixed your herbs on a plate, take the cheese out of the cloth and form into a squashed ball shape and roll in the herbs pressing them into the side of the cheese. Serve.
a. If you prefer it cooked, hold off on the herbs and bake at 200 degrees for 35-40 mins until a slight crust forms. Take out of the oven and refrigerate until firm.
b. In a small skillet, heat the thyme, rosemary and a table spoon of olive oil over medium heat for 2 minutes. Cool to room temperature. Drizzle over almond ball.