>This recipe is modified from a Vegetarian Times Recipe
* three layers of cheese cloth or one layer of an organic, white, unbleached piece of a sheet (i used sheets)
*rubber band or twist tie
*parchment paper or a silicone slip mat
*fine mesh strainer
*bowl that fits under the strainer
3/4 cup raw almonds
1/4 cup raw cashews
1/4 cup lemon juice (it is not necessary to use fresh)
2 peeled cloves of garlic
1 t sea salt
3 T Olive oil
1/2 c water
1/4 c olive oil
Soak almonds and cashews in enough water to cover them completely. After 2-3 hours the skins of the almonds should be loose enough to easily remove by rubbing the almonds; if they’re not ready, just wait until they’re loose. It will happen. This step requires the most work.
The nuts need to soak for a full 24 hours total before you can proceed to the next step.
Once they’ve soaked, rinse them twice and toss them into a food processor. If you do not have a 4 cup or larger capacity processor, make this in batches. Add lemon, garlic, salt, olive oil and water. *Do not skimp on the water. Even if you’re like me and you like your nut cheese thicker, do not skimp!* Unless you have a Vitamix, you need to let this go in the processor for at least 5 minutes, no matter how smooth it looks. This mixture needs to be completely smooth or the consistency will be off.
Set your strainer in a bowl and put your cheese cloth on your strainer. Spoon the almond mixture into your cheese cloth. Wrap the sides of the cloth to form a large navel orange sized ball and secure thightly at the top with a rubberband or twisty. Set this in the fridge to drain for at least 12 hours. Because I work, I let the nut mixture drain for a full 24 hours and I think the flavors developed nicely. I used sheets instead of cheesecloth; this is what it looked like when the nuts had drained:
Once this has drained, preheat your oven to 200F or the “warm” setting if you do not have a 200 degree setting. Line a baking sheet with your slicone slip mat or parchment paper, then carefully unwrap your cheese. Place it in the center of the baking sheet and flatten it JUST a little bit. Bake at 200F for 45 minutes, for the most brie like experience; eat this cheese warm. It’s spreadable and creamy. I did not have raw walnuts when I made this batch; but please; use walnuts on top!!
This cheese stays together well and is slice-able and hold-able once it’s cooled. I wouldn’t say it tastes dead-on like brie; because as I recall, brie has a pretty gross musky-earthy-rotten undertones; but this IS delicious and it passed the husband test.