Almond fermentation

An unusual cheese with a natural taste. A new nut-based vegan recipe

30-04-2014
by Simone Salvini
This recipe by chef Simone Salvini teaches us how

This recipe by chef Simone Salvini teaches us how to make a very unique cheese, thanks to the fermentation, for 24 hours or longer, of a mixture of almonds, cashew nuts and walnuts

To prepare this recipe I used vegetal milk enzymes and some draining sacs that can be used for the maturation of cheese made with nuts.

Almond fermentation

INGREDIENTS
200 g cashew nuts
100 g macadamia nuts
100 g Sicilian almonds
150 g water (better if spring water)
4 lactoflorene capsules (milk enzymes)
spicy oil
tips of dill (left soaking)
salt
200 g natural almond milk

Vegan chef Simone Salvini

Vegan chef Simone Salvini

for the almond milk
I prepared the almond milk using a vegan star that is to say a special centrifuge that blends legumes, cereals and nuts.
In this recipe we centrifuged:
1 l water
100 g peeled almonds

METHOD
1) Soak the nuts in water for 4/6 hours. Drain and blend them in a Bimby processor gradually adding the amount of water indicated in the recipe. Using a spatula, remove the mixture from the borders of the bowl and continue to blend until you obtain a smooth and foamy mix. Pour the mixture into a metal bowl; add the (vegetal enzymes) powder in the capsules and mix with the spatula. Pour the purée into a draining sac, previously cooled under running water and close it with a string. Leave the sac hanging inside a container and cover the latter with a linen or cotton cloth. Leave to rest for at least 24 hours in a temperate room.

2) Remove the fermented cheese from the sac and put it into a metal bowl. Season with a pinch of salt and some drops of spicy oil. Create some spheres, using your hands, and cover them with dill.

3) Warm up the almond milk to 40°C and with a hand blender mix it so us to obtain a soft and stable foam. Leave it to rest for 1 minute.

4) Put on the base of the dish some drops of almond milk foam. Place the almond cheese and dill sphere on top. Serve at room temperature.


Sections

Naturalmente

Healthy, natural and vegetarian cuisine