How far in advance can I make simple salad with lemony almond cheese [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Can I make simple salad with lemony almond cheese [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is simple salad with lemony almond cheese [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does simple salad with lemony almond cheese [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

20.4K Views 14 years ago

Simple Salad With Lemony Almond Cheese
[Vegan]

MP By: Mekkie Bansil: Blogger, Measured in Pinches

Author Bio

Mekkie Bansil is a long time foodaholic whose passion for tree-hugging is only superceded by... Read More

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Simple Salad With Lemony Almond Cheese [Vegan]

1 salad and 1 round of cheese

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Ingredients You Need for Simple Salad With Lemony Almond Cheese [Vegan]

Cheese

1 c. blanched almonds
1 t. sweet miso paste
The contents of one probiotic capsule
1/4 t. dulse
Nutritional yeast (optional)

Salad

Any mild leafy green
Tomatoes (use grape tomatoes or chop regular ones)
Chopped onions
A drizzle of lemon juice and/or the zest of one lemon (optional)

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How to Prepare Simple Salad With Lemony Almond Cheese [Vegan]

Put the almonds in a food processor and process with just barely enough water to make it smooth.
While processing, add the dulse, miso paste and the contents of one probiotic capsule. If you would like, you can add a dash of nutritional yeast as well.
Transfer paste to a cheesecloth-lined strainer. I like to place the cheesecloth in a fine mesh sieve and put that over a bowl to catch the water that drips out.
Much like yogurt, the cheese needs time to culture. Place the bowl in a warm location overnight. I used the inside of my gas stove.
After about 12 hours, smell and taste the cheese. Does it smell slightly cheesy and taste fermented enough? If it does, you're done. Wrap up in cheesecloth, shape the cheese into whatever shape you want and put it in the fridge to ripen. If it doesn't, put it back in the warm place for awhile.
Assemble the veggies into a salad and crumble the cheese over the top.