SWISS ALMOND CHEESE SPREAD
Found this while looking for a copycat recipe for Olga's snackers. This is not exactly what they serve with them, but it looks yummy, anyway.
Provided by huskiebear
Categories Spreads
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a small mixing bowl, beat the cream cheese until smooth.
- Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg.
- Spoon onto a lightly greased pie plate.
- Bake at 350 degrees F for 14-15 minutes or until heated through.
- Sprinkle with remaining almonds. Serve warm with crackers.
Nutrition Facts : Calories 793.7, Fat 69.5, SaturatedFat 33.7, Cholesterol 167.6, Sodium 616.5, Carbohydrate 17.5, Fiber 2.4, Sugar 4.1, Protein 28.6
HOMEMADE VEGAN AND DAIRY-FREE ALMOND CHEESE
Steps:
- Gather the ingredients.
- Blanched almonds are almonds that have their skins removed; you can have someone else do it for you or do it yourself. First, start by boiling water over the almonds and let the almonds soak for a few minutes.
- Drain and rinse the almonds, and then rub the almonds with a towel or just use your fingers to peel and pop the skin off.
- Removing the skin before making almond cheese gives the cheese a smoother texture and lighter color that looks like cheese. You can make the cheese with the skin on if you prefer.
- Soak the blanched almonds in cold water for 24 hours before making the cheese. Cover and place in refrigerator.
- Drain and rinse the almonds well.
- Put the blanched almonds in a food processor or high-powered blender with the lemon juice, olive oil, salt, and water.
- Blend until smooth, about 5 minutes.
- Scrape the mixture into double-layered cheesecloth lining a colander.
- Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid. Leave the bundle in the colander and place in the refrigerator overnight over a bowl or rimmed plate to catch any liquid that might drain. Refrigerate for at least 12 hours. This helps the texture of the cheese become firmer.
- Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond "cheese." The "cheese" will have a consistency similar to cookie dough. At this point, the almond cheese can be eaten immediately as a spread or refrigerated for up to two weeks.
Nutrition Facts : Calories 125 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 200 mg, Sugar 1 g, Fat 12 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
ALMOND 'FETA CHEESE' SPREAD WITH HERB OIL (VEGAN)
From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you.
Provided by Wish I Could Cook
Categories Spreads
Time 55m
Yield 10 oz, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place almonds in medium bowl and cover with 3 inches of water. Let soak 24 hours. Drain and rinse.
- Puree almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 6 minutes or until really creamy.
- Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth. Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for 12 hours.
- Line baking sheet with parchment and transfer almond ball from cheesecloth. Shape to look like a 6" round of brie (about 3/4" thick). (Note, I just put it into a pretty pottery bowl and baked it. Then I could pour the oil on top and serve it. No parchment needed.).
- Bake 40 minutes or until top is slightly firm. Cool. Then chill.
- Combine 1/4 cup olive oil with herbs and heat over medium low heat until heated through but not simmering. Cool to room temperature and drizzle over almond spread just before serving.
- Spread on crusty bread or crakers. You'll love it!
HOT SWISS AND ALMOND SPREAD
A creamy spread of Swiss cheese, cream cheese, green onion, nutmeg and toasted almonds is baked and served hot with crackers for a delicious appetizer.
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield Makes 16 servings, 2 Tbsp. each.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Mix cheeses, dressing, onion, nutmeg, pepper and 1/3 cup of the almonds until well blended.
- Spread into 9-inch pie plate or quiche dish.
- Bake 15 minutes, stirring after 8 minutes. Sprinkle with remaining almonds. Garnish with chopped red pepper, if desired. Serve with assorted crackers.
Nutrition Facts : Calories 110, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PINEAPPLE ALMOND CHEESE SPREAD
This cheese spread sounds really delicious -- you can serve with crackers or it can be used for a stuffing in celery - YUM! Recipe is from my Kenny Roger's cookbook. Note: I prefer less bell pepper - I reduced it to 1/4 cup (or you can eliminate it all together if you prefer).
Provided by DailyInspiration
Categories Spreads
Time 30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Beat together cream cheese, cheddar cheese, mayonnaise, and soy sauce until smooth. Stir in pineapple, almonds, bell pepper and green onion or chives.
- Use to stuff celery stalks or heap in a bowl surrounded by assorted crackers, with a knife for spreading. Serve at room temperature.
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