For all those Gutbliss dairy-free cheese lovers out there, we highly recommend Julie Piatt’s newly released book, This Cheese is Nuts!: Delicious Vegan Cheese at Home. It won’t disappoint! For a delicious preview, try our favorite recipe, the smoked almond cheddar.
2 cups raw almonds
½ to ¾ cup pimientos from a jar, plus ½ to ¾ cup packing liquid
¼ cup nutritional yeast
1 ¾ teaspoons smoked sea salt
1 teaspoon garlic powder
Rinse the almonds well. Place them in water in a medium bowl. Cover and refrigerate overnight.
- Drain the almonds. In the bowl of a food processor, place the almonds, pimientos, nutritional yeast, salt, garlic powder, and ¼ cup pimiento liquid. Process until the mixture is well incorporated.
- Remove the lid and test the cheese for texture and salt content. If you want a smoother spread, add pimiento liquid in small increments and process again. Add more salt if needed.
- Serve this with crackers and fresh pears.
Reprinted from This Cheese is Nuts: Delicious Vegan Cheese at Home by arrangement Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Julie Piatt. Photo credit: Leia Vita Marasovich.