Plant-based alternative to cheese with sun-dried tomatoes and basil


Total time: 13hr 05m
Preparation Time: 30m

Servings
For 4 people


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 301 Kcal, 13g Protein, 4g Carbohydrates, 24g Fat


Ingredients

  • To soak the almonds
  • 160 g shelled almonds
  • Almond mixture
  • 1.25 dl water
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 4 tbsp nutritional yeast (see note)
  • 0.5 tsp salt
  • 1 garlic clove
  • 5 dried tomatoes
  • 1 tsp dried basil

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Instructions

  • To soak the almonds

    Soak the nuts in cold water for approx. 12 hrs. or overnight. Drain the nuts well.
  • Almond mixture

    Place the almonds in a food processor along with the water and all the other ingredients up to and including the tomatoes, puree to create a smooth, homogeneous mass, repeatedly pushing the mixture down from the sides. Mix in the basil. Place a sieve over a bowl, line with a cheese cloth. Transfer the nut mixture to the cloth, fold in the corners of the cloth and weigh down (e.g. with a bowl or tin cans). Cover and place in the fridge for approx. 12 hrs. or overnight.
  • To complete

    Carefully remove the mixture from the cloth, place on a baking tray lined with baking paper (round side up).
  • Bake for approx. 35 mins. in the centre of an oven preheated to 170°C.

    Remove from the oven, leave to cool.
  • Note:

    Nutritional yeast is available from Coop Vitality pharmacies.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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