California Almond Cheese Spread

Ingredients

• 390 g Almond Crème (see sub recipe)
• 4.5 g Lemon Juice, fresh
• 3.7 g White Wine Vinegar
• 4.5 g Garlic, fresh, minced
• 0.9 g Black Pepper, cracked
• 3 g Chives, fresh, minced
• 6.5 g Sea Salt

Almond Creme Ingredients

• 455 g Blanched Almonds, whole
• Cold Water – as needed

Preparation

1. Line a strainer with 4 layers of cheesecloth.
2. Place Almond Crème in the strainer and let it strain for 24 hours.
3. After 24 hours, transfer the strained crème to a mixing bowl and combine all the remaining ingredients.
4. To shape the cheese spread, place the mixture in a small ramekin and let it set for 1–2 hours.
5. Turn the ramekin over onto a plate and serve immediately.
6. Bake for 25 minutes.
7. If not served immediately, store the cheese spread in an airtight container and refrigerate until ready to use.

Almond Creme Method

1. Place blanched almonds in a heavy-bottomed pot and cover with cold water.
2. Bring to a boil over high heat.
3. Once boiling, strain off the water and return almonds to the pot.
4. Repeat the boiling and straining process 8 more times, until almonds are plump and soft.
5. Strain one final time, reserving the liquid separately.
6. Puree the almonds in batches, using the reserved water as needed, until smooth.
7. Cool down in an ice bath before storing in an airtight container. Refrigerate until use.