Salty, tangy and effortless to make. It's sure to become one of your favourites...
When I first starting making this almost two years ago, I used a recipe with the same ingredients (although different quantities) but with a much more complicated process involving cheesecloth and straining overnight etc. I quickly realised that the liquid draining out was also taking the lemony saltiness with it. So I starting thinking, and the obvious solution was to put less liquid in and skip the draining element. It's extremely easy to make and only uses 5 ingredients.
You will need
150g almond meal
60ml lemon juice
4 tbsp olive oil
1 1/2 tsp salt
1/4 cup cold water (you may not need it all)
Using a blender or food processor, simply combine all the above until well mixed. Use about half of the water to begin with and add more if you need it. You then just need to shape it and its good to go as a raw cheese, dip or spread. If you want to achieve a more crumbly authentic texture simply bake at 160C for about 20 minutes (keeping an eye on it so it doesn't take on too much colour - cover with foil if you need to). Allow to cool and store in the fridge in a sealed container. And that's all there is to it.
You can use it in so many things. Spanakopita, with roasted tomatoes in a pasta dish, as an alternative to a tomato sauce on a pizza or in the mushroom and feta filo swirl recipe above.
I'm a married, mother of one, living in Melbourne. I've been Vegan since May 2015.