By Karen Parker
1 1⁄2 cups almonds, soaked for 12 hours
1 cup cashews, soaked for 12 hours
1⁄4 cup light miso (such as chickpea or ‘golden’ miso)
3⁄4 cup water
1⁄4 cup fresh parsley, minced
1⁄4 cup basil
3 tablespoons fresh oregano, minced
4 tablespoons fresh thyme, minced
3 tablespoons fresh white sage, minced
1⁄4 cup olive oil
1 teaspoon white pepper
2 teaspoons Celtic sea salt
1⁄4 cup leeks, mincedHomogenize almonds and cashew in Green Life or Champion juicer (if you don’t have a juicer, mix 2 cups water with almonds in high-speed blender until creamy. Then strain through fine-mesh bag. Keep nut pulp in mesh bag.
In blender, combine miso, water, herbs, oil, salt, white pepper and leeks until very creamy. It should taste too salty. Pour miso mixture into mesh bag, catching all liquid that comes out. Continue to squeeze liquid out of bag until no more will come out.
Spoon mixed pulps onto a Paraflex sheet on a dehydrator tray. Keep pulp in crumbled form; do not break chunks up. Dehydrate at 90 degrees for 8 hours or until completely dry. Keeps in sealed glass jar in cooler for up to 4 weeks.
This is another version of feta cheese that Carmella uses for her Greek salad. True, it is more elaborated than the first one, but the result is DEFINITELY worth the effort !
Feta Cheese Mo Beta
Valya's Spicy Almond Cheese