Spreadable “cheese” cream2015-04-30
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
Today we’re going to suggest a cream that’s very easy to make and that will save your bacon more than once when you don’t know what to prepare as an entrée or a snack between meals. It’s like a cheese cream but without one ingredient – the cheese. It uses a base of almonds and vegetable cream and we give it a tasty twist with shiro miso, a type of miso.
Miso is a soya paste that’s fermented with sea salt, to which cereals can be added optionally. It’s made by putting the soya grains and possibly some other cereal (depending on the type of miso) plus sea salt under pressure. The fermentation time also depends on the type of miso, but it generally takes 2 years.
Shiro miso is a type of miso fermented with soya and rice. It ferments faster (in just 2 weeks) and tastes sweeter.
Shiro miso gives this type of cream its strong, “fermented” flavour. So that you can eat it with toast, croutons or sandwiches, accompanied for example by cucumber or carrot. A thoroughly healthy snack.
- 50g raw Marcona almonds
- 2 drops of lemon juice
- 10 mg debittered brewer’s yeast
- 100ml water
- 100ml Amandín Rice Cuisine
- 15 mg shiro miso
Put the almonds in to soak for at least 4 hours. After this, drain them and put them in the mixer pot.
Add the yeast and start beating it. You have to make a dense cream with a thick texture. To make it easier to beat, gradually add water, a little at a time. Once you have the cream, add the lemon juice and mix it again.
Heat the Rice Cuisine in a saucepan and turn off the heat when it comes to the boil. Then add the mixture prepared previously and stir vigorously for a couple of minutes to make sure everything is thoroughly mixed in.
Put the resulting cream in a container with a lid. Add the shiro miso at the last minute and not over the heat, so that it doesn’t lose any of its properties. Mix well and when it’s cooled put it in the fridge.
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