Rosemary-Baked Almond Cream Cheese
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Rosemary-Baked Almond Cream Cheese

Recipe by The Whole Ingredient
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 150 g ground almonds

  • 200 ml pre-boiled or filtered water

  • 2 Tbsp + 2 tsp olive oil

  • Juice of 2 lemons (about 4 Tbsp)

  • 1 generous pinch salt

  • 6 green olives, finely chopped

  • 2 tsp dried rosemary

Directions

  • Blend the almonds, water, 2 tablespoonsful of olive oil, the lemon juice, and salt in a food processor until soft and creamy. Stir in the olives.
  • Line a small colander or sieve with cheesecloth (or any thin piece of cloth) and pour in the mixture, spreading evenly with a spatula. Fold the edges of the cloth over and weigh down with a small jar. Place the colander in a bowl to catch any liquid.
  • Refrigerate overnight.
  • Heat the oven to 200°C/Gas Mark 6.
  • Line a tray or small tin with parchment paper. Drizzle with 1 teaspoonful of olive oil and sprinkle with 1 teaspoonful of rosemary. Carefully turn the “cheese” out onto the paper, flattest side down. Top with the remaining oil and rosemary and bake for 35 to 45 minutes, until golden.
  • Let cool. Can be stored in the fridge for at least a week in an airtight container.

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