Minahan Creative
Creatively Cultivating Life
Sprouted Almond Milk AND “Feta” Cheese
Who doesn’t love to knock two projects out at one time? This recipe yields a smooth and creamy milk and uses the leftover pulp quickly. The sprouted almonds also provide more nutrient absorption potential and less digestive work than traditionally-served vegan dairy substitutes. This basic milk AND cheese hold a moldable consistency to adjust as desired, from a thick half-and-half creamer, to regular milk texture, “ricotta cheese” spread for lasagna recipes or feta crumbles for salads…. not to mention the endless creative and flavorful fun of added seasonings.
Before diving into the recipe, take note of the kitchen tools needed, thankfully only two!…
A high speed power blender (I highly recommend a Vitamix)
A cheese cloth / nut milk bag. (This hemp cloth is my favorite)
NOW to this easy recipe!!
Easy Sprouted Almond Milk and Cheese
Healthier dairy-free staples on a dime
Ingredients
1 cup whole sprouted almonds and blanched (skins removed, which is easy to do once they have been soaked and sprouted)
1.5 tsp Himalayan pink salt
4-6 cups filtered water
1/2 – 1 Tbsp lemon juice
Sea salt or Dulse to taste
Additional seasonings ideas listed in Notes
High Speed power blender (1500 Watts recommended like a Vitamix!)
Cheese cloth
2-quart sauce pan
Medium wide-mouth bowl (I prefer Pyrex)
Quart-sized mason jar
Directions
- Combine almonds and 4 cups of water in a high speed blender.
- Blend for 30-60 seconds.
- Strain liquid thoroughly in a cheese cloth.
- Transfer the “pulp” in the cheese cloth into a bowl. The texture should be slightly crumbly. (The more thoroughly the liquid is strained, the more crumbly the texture of the “cheese” pulp will be)
- Add lemon juice, sea salt and any additional seasonings (suggestions below!)
- Store in a closed container in the refrigerator for about 7 days.
- Store the milk in a closed quart-sized mason jar in the refrigerator for 5-7 days. Shake well before pouring!
Additional seasonings suggestions: Oregano, garlic (fresh minced or powdered), black pepper, basil, chopped olives, marjoram, chives, onions, chili peppers…. get creative!
