I like to make all kinds of dips and spreads, pates, nut cheese that I can eat with my seed breads, bell peppers, carrots or cucumbers, etc.
Recently I bought a wonderful twin-gear cold-press masticating juicer, a last appliance on my list of necessities in the preparation of raw-vegan food. Now I get my vegetable juices daily. I thought I’d use it for the preparation of this cheese too. So, this time I did not use the blender, I used this super juicer with which I can prepare seed and nut butter and milk, cheese, puree, fruit sorbet..
For the recipe you need 200gr (7oz) of raw almonds, 2 carrots, 1 and 1/2 lemon, 75ml (2.5oz) filtered water, natural salt. Almonds must be hydrated overnight or at least 8h.
If you use the blender, cut carrots in thicker slices, put all the ingredients in the blender and mix them thoroughly until a homogeneous cream is formed.
From now on, I will prefer to use this juicer more, because by slow cold pressing the nutrients are kept better than when we use the blender.
Using the nut butter accessory, I processed the almonds and carrots, pouring also a little bit of water in the juicer for better grinding. The result I put in a glass casserole.
I squeezed the lemon juice, added it over almonds and carrots, plus natural salt to taste. I manually mixed all the ingredients.
I really like to mix my raw-vegan meals manually, I have an incredible satisfaction. I impregnate them with gratitude and positive energy, so that my food vibration elevates.
The raw-vegan almond cheese with carrots is ready.
Enjoy your meal!