Pulp left over from making 1 litre of almond milk, (about 1 cup)
1clovegarlic, crushed or finely grated
1tablespooncoconut oil
2tablespoonnutritional yeast
2tablespoonfreshly squeezed lemon juice
1teaspoonmustard powder, substitute with mustard from a jar if necessary
ΒΌteaspoonsalt
Instructions
Mix all ingredients together well.
Roll into a log, or 3-4 balls. I like rolling mine into three balls, as I find one ball is a good portion size.
Cover and store in the fridge. The cheese will keep for a few days.
Notes
Nutritional information not provided as no nutritional profile is available for almond milk pulp. Inspired by Homemade Dairy-Free Cheese, Three Ways by To Her Core.