Ahhh you guys- hi hi hi. OMG watching The Bachelor right now and Colton is making me CRINGE y’all. I won’t go into it. Are you guys watching? Anyways, amidst commercial breaks, I’m here to share my Mom’s homemade almond milk cheese I was craving with a glass of wine earlier after a long Monday at work.
This vegan dairy-free cheese is absolutely delish with crackers (try Flackers brand!) and a nice Dry Farm Wines glass of vino ya know? (Peep them here). We enjoyed this over the holidays as an appetizer at happy hour every evening so I wanted to hop on and share with you all! It’s actually a perfect segway from my homemade nut milk post because now you don’t have to waste all that pulp! Wait- hold up. Pulp you say? Are you like, WTF? Don’t worry, I shall explain.
Let’s get to it!
Dairy-Free Almond Milk Cheese
Pulp leftover from about 1 cup of making homemade almond milk (the mushy parts of the nut that don’t get strained to keep as part of your drinking milk!)
1 clove garlic crushed
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 teaspoon mustard (I like Primal Kitchen brand!)
¼ teaspoon Celtic or Pink Himalayan Sea Salt
Simply mix all ingredients together and store in a small container in the fridge! It should have hummus or actual cheese-like consistency!
Viola! Enjoy and pair with those Bachelor wine drinking games 😉
So, what other types of recipes would you guys like to see? Let me know!
Until next time.