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