Almond milk and feta style cheese

Vegan recipe with Rachel Jamison

Rachel of Cool Beans Cookery School, runs vegan cookery classes from her home in Sketty.

This month Rachel has a recipe for a plant based milk and chees

INGREDIENTS:

1.5 cups of ground almonds

3 cups of water

Dash of pink Himalayan salt

¼ cup nutritional yeast flakes

2 tbsp and 1 tsp lemon juice

2 cloves of garlic

A little maple syrup

Put almonds, water and salt into jug blender and zap for a few minutes.

Pour into a nut bag over a bowl and squeeze the nut bag until very little milk is left.

Add a little maple syrup to taste and stir well.

Pour your almond milk into a suitable bottle and refrigerate (it will separate as there are no nasties in it – just shake before use.

The pulp that is left with will be your crumbly feta style cheese – add chopped garlic, yeast flakes and lemon juice.

Voila – you have a feta style vegan cheese- use in salads, on top of quiches, summer pastas, however you would use feta.

N.B. If you don’t have a nut bag you can use muslin or cheesecloth in its place

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