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Plant-based alternative to cheese with sun-dried tomatoes and basil
30 m active | 13 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 301
  • Fat about 24g
  • Carbohydrates about 4g
  • Protein about 13g
This is needed
This is needed for 4 people
To soak the almonds
  • 160 g shelled almonds
Almond mixture
  • 1.25 dl water
  • 2 tbsp lemon juice
  • 1 garlic clove
  • 1 tbsp olive oil
  • 4 tbsp nutritional yeast (see note)
  • 0.5 tsp salt
  • 5 dried tomatoes
  • 1 tsp dried basil
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And that's how it's done
And that's how it's done
To soak the almonds
Soak the nuts in cold water for approx. 12 hrs. or overnight. Drain the nuts well.
Almond mixture
Place the almonds in a food processor along with the water and all the other ingredients up to and including the tomatoes, puree to create a smooth, homogeneous mass, repeatedly pushing the mixture down from the sides. Mix in the basil. Place a sieve over a bowl, line with a cheese cloth. Transfer the nut mixture to the cloth, fold in the corners of the cloth and weigh down (e.g. with a bowl or tin cans). Cover and place in the fridge for approx. 12 hrs. or overnight.
To complete
Carefully remove the mixture from the cloth, place on a baking tray lined with baking paper (round side up).
Bake for approx. 35 mins. in the centre of an oven preheated to 170°C.
Remove from the oven, leave to cool.