Easy Overnight Almond Cheese
(With Sweet Pepper Chia Jelly)
Vegan, Gluten Free, Soy Free
Prep time: 10 minutes + let sit overnight
Cook time: 30 minutes
1 cup almonds, soaked
1/4 cup sunflower seeds, soaked
1 tbsp vinegar (white wine or regular)
3 tbsp olive oil
1/4 cup nutritional yeast
2 tsp salt
1 cup warm water + 1-3 tbsp more if needed
Herbs of your choice: Chives, Dill, Peppercorns, Red Pepper Flakes, Dried Onion Flakes...
Soak almonds and sunflower seeds for 2-3 hours in warm water. If you have a high powered blender, soaking is not necessary.
Add all ingredients except for herbs to the blender. Blend on high for 2-3 minutes or until a smooth, thick, and creamy consistency is established. I found that I needed an additional 2 tbsp of water to really get the blade going. Keep in mind that you do not want the outcome to be soupy. It needs to be thick so be careful not to add too much water.
Scoop the almond mixture out of the blender jar and into a small bowl. Stir in your herbs of choice until thoroughly combined.
Cover the bowl with plastic wrap and place in the refrigerator overnight. This allows the flavors to marinate together.
The next day, prepare an oven safe dish by very lightly spraying with non-stick spray. I recommend using a ramekin, small tart dish, or an english muffin ring.
Preheat oven to 325F
Use a spatula to remove the cheese mixture from the bowl and drop it into the prepared dish. Flatten and smooth the top with the spatula.
Bake for 25-30 minutes for a creamier spreadable cheese, or 40-45 minutes for a thicker/harder cheese. This cheese is best served on crackers or bread with this quick and easy chia pepper jelly.