From Vegetarian Times magazine: April 2009
Serves: 8-10 Difficulty: Medium - some experience needed Dietry guidance: v v d
Tags: starter · cheese · vegan · free · gluten ·
Ingredients
1 cup whole blanched almonds
¼ cup lemon juice
3 Tbs plus ¼ cup olive oil, divided
1 clove garlic, peeled
1 ¼ tsp. salt
1 Tbs fresh thyme leaves
1 tsp. fresh rosemary (or ¼ tsp dry rosemary)
Method
1. Place almonds in medium bowl & cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water & drain again.
2. Purée almonds, lemon juice, 3 Tbs oil, garlic, salt & ½ cup cold water in food processor 6 minutes, or until very smooth & creamy.
3. Place large strainer over bowl & line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners & sides of cloth together & twist around cheese, forming into orange0size ball & squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight.
4. Preheat oven to 200 degrees. Line baking sheet with parchment paper. Unwrap cheese (it will be soft) & transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about ¾ -inch thick. Bake 40 minutes, or until top is slightly firm. Cool & then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.)
5. Combine remaining ¼ cup oil, thyme & rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.
** OR **
Don't bake & serve with crackers (it's just insanely delicious!!)