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Old 02-25-2014, 08:35 PM   #1
Very Gabby LCF Member!!!
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Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
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Almond Cheese (like Boursin)

1 c. almonds
1 c. boiling water
Cold water to stop the heat inside the almonds.
Soaking the almonds in water (I did it for about 4 hours)

Bring 1 c. water to rapid boil
Drop in the almonds and count for 60 seconds.
Immediately place almonds into strainer and then into ice water to cool.
Now place them into a container and let them soak for at least
4 hours.

Remove almonds, dry them off and pop off the skins.
They come off easy peasey from the boiling.
Now you have a lovely batch of blanched almonds for your cheese.

Place almonds in your food processor:
1/2 c. good water
2 tbs. light olive oil or oil of your choice
3 tbs. lemon juice
1 to 2 cloves garlic
1/2 tsp. salt or to taste

Whirl for a long time to have a nice creamy texture.
Don't hurry.
When finished, taste and see if you would like more salt or seasoning.
At this point I added chives and a bit of fresh parsley and a bit more salt.
Next time I'm going to add black pepper.

Place cheese into a cheesecloth and twist. Place in a round bowl or
container and refrigerate overnight. Enjoy!

The joy of this simple recipe is that you can make it your own adding
oils that you enjoy and herbs and spices, even veggie chopped fine.
It was delicious on our almond/flax crackers.
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Old 02-25-2014, 08:54 PM   #2
the condiment queen
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Join Date: May 2004
Location: somewhere over the rainbow
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Start Date: Nov.20, 2007 (restart)
You're amazing! Cudos!

10/20/07-314; 11/26/07-275 Surgery - Tot.Hyst.; 08/5/10-275.0; 09/1-271.8-(Started JUDDD); 10/2-260.4; 3/1/12-231.0lbs 5/25/12-227.2lbs; 8/19/12-222.8lbs
I can do all things through Christ who strengthens me. ~ Philippians 4:13
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Old 03-01-2014, 02:10 PM   #3
Very Gabby LCF Member!!!
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Location: Puyallup. WA
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Start Date: restarted 1-07
I'm going to try this Miss Barbo!!! Thanks

May we all live our life as long as we want!
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Old 03-03-2014, 01:34 PM   #4
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Join Date: Nov 2008
Posts: 43
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The best thing about all your recipes is that you always include the sodium count.
Have you any idea of the sodium count in this recipe?
Love your rye bread and so many others TIA
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