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.
200 g cashew nuts
100 g macadamia nuts
100 g Sicilian almonds
150 g water (better if spring water)
4 lactoflorene capsules (milk enzymes)
tips of dill (left soaking)
200 g natural almond milk
Vegan chef Simone Salvini
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.
Healthy, natural and vegetarian cuisine