Nut Cheese Pizzettes

I made a batch of the nut cheese, sliced a zucchini, and topped each slice with about a Tablespoon of the cheese. I covered each with a basil leaf and half of a cherry tomato and voila! A fancy looking but uber-simple hors d'ouevre.

Nut Cheese:

2 C Almonds

Filtered Water

Seasonings

1. Sprout the almonds. Soak at least 2 C of almonds at room temperature for 12 hours, or until they begin to sprout.

2. Bring a large pot of water to boil. Using a small metal strainer, blanch a handful of almonds at a time for no more than 5 seconds. Rinse blanched almonds in cool water, and squeeze each one to pop the skin off.

3. Blend peeled almonds on high speed with an equal amount of filtered water, until blended fine. You may need to do this in more than one batch.

4. Pour the almond mixture into a large glass bowl and cover with cheesecloth. Let the almond mix sit at room temperature for 12 hours to ferment. It will bubble slightly and separate into cheese and whey.

5. Place the almond mixture into a fine mesh bag, such as a sprouting bad, nut milk bag or even clean stockings. Hang the bag over the sink or a bowl if you want to catch the whey. Let the almond cheese drain at room temperature for 8-12 more hours.

6. Scoop almond cheese into a bowl and season with herbs, spices, finely chopped vegetables, sweetener or extracts. Try dividing your recipe into a few different flavors to see which you like best.