Plain almond cheese for use as a baking ingredient

So far, I have used this to make a cheesecake topping (see http://wholeapproachforums.com...41099073/m/60810658). I imagine it could be used in cakes or puddings, too. I think it needs separated eggs adding to it to make it work successfully, giving a light texture. Note that it tastes vile, so you can’t use it raw.

Helen

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In order to get the almond cheese, you first need to make the almond milk.

To make the almond milk (yields approx. 900 – 950 ml, i.e. just under 4 cups)
200 g/1½ cups blanched almonds
1.25 litres/5 cups water

1. Fill the kettle with 1.25 litres/5 cups of water and boil. Allow to cool down until warm rather than boiling.
2. Place the almonds in a blender with the 1.25 litres/5 cups of warm water from the kettle.
3. Place a folded tea towel over the lid of the blender and place your hands on top of the tea towel. The heat of the water will make the lid lift when blending, so be careful. Blend the almonds and warm water together until completely smooth. (Note: don’t grind the almonds first and then add the water and blend – you won’t be able to strain the milk properly to get the almond cheese). Use a spatula to scrape down into the liquid any bits of almonds that stick to the side of the blender jug.
4. Place a large bowl in the sink with a sieve resting on top. Line the sieve with a piece of kitchen paper and pour the mixture into the sieve a little at a time, allowing the milk to come through and into the bowl. With a spoon, press down on the pulp in the lined sieve to get out the last drops of milk. Pour the almond milk into two jugs. Refrigerate when cool.

To make the almond cheese (yields approx. 500 g – a bit more or a bit less is fine)
Almond pulp from above
3 TBSP of arrowroot mixed in a mug with 1½ cups cold water

1. Put the almond pulp from the kitchen paper back into the blender. Blend briefly to make the pulp a little smoother (does this work?).
2. Add the arrowroot/water mixture to the almond cheese in the blender and blend together.
3. Transfer to a non-stick saucepan.
4. Heat over a high heat at first, stirring constantly. When the mixture starts to thicken, keep it at that temperature for a few seconds, then turn the heat down to medium and continue cooking until very thick, stirring all the time. Remove from the heat and allow to cool in the pan.

This message has been edited. Last edited by: Tarilee,

I used the "cheese" in this recipe instead of the almond butter. I added more oil and some ghee, maybe half and half to add up to about a 1/4 cup, and I added an extra egg yolk. I also used millet flour instead which seemed a bit 'grainy' but I've since tried giving these gluten free flours an extra hard beating, having heard it fluffs them up a bit, having the exact opposite effect in the finished product if it had been a glutenous flour. I tried some recipe for muffins and the extra vigorous stirring seemed to work well, plus I cut my flour with tapioca starch and mixed my 'levening' ingredients and spices into it and gently stirred that in last before promptly sticking it in the oven. I'll have to try this method out some more, it might've just been a better recipe.

But as for the almond cheese.....it didn't add much taste. I'm sure the texture was nice and the added richness probably did the brownie some good. Still on the crumbly side, probably shoudl've cut my millet flour.

Sorry, I meant to link to the carob and almond butter brownie recipe. I used the 'cheese' in place of the almond butter.