Almond Cheese

I’ve been wanting to do something with the leftover almond pulp from our almond milk. I found an almond cheese recipe that’s supposed to be slice-able. It was pretty easy to make and the flavor was pretty good too. I’m not sold on the texture but it would work in a sandwich or crumbled on top of a salad. We paired it with our amazing guacamole and it help up nicely.

Slices and crumbles just like cheese.

PIZZA!… with some new cheese-like stuff on it!

So Arlene, in her continuous search for something like cheese that is not cheese found what was touted in several places as the best non-cheese cheese. She ordered it, and a few days later we decided to test it on pizza. I made the usual whole wheat/semolina crust and bought some Field Roast Italian sausage (read: SA-ssich!), mushrooms and these bad-ass pepper stuffed olives from WF that were truly spectacular.

The cheese, Daiya, is vegan, but has some weird soy derivative in it we’d never heard of before. The flavor was good, and it melted pretty well, but we found the taste got old after we ate a lot of it. However, it probably was the best substitute we’ve ever used, and while we won’t probably order it again (shipping cost + shipped in styrofoam = no bueno), if we could buy it locally, we probably would use it here and there. It’s supposedly sold at WF, but I’ve never seen it here in Florida. Anywho, enjoy the pics.

These are all the toppings and the dough.

This is how the cheese comes packed… looks very homemade.

First attempt… looks good.

Cast iron faina… or farinata if you’re upper class.

These are the olives, now cut, I was raving about.

Love,

Chris