RECIPE: Almond Mozzarella Cheese

I've given up dairy and wheat in order to help decrease my joint pain so thought I'd share this nut cheese recipe I found. It's not cheese but it still tastes pretty darn good and it's probably healthier for you too!

Makes about 4 cups

1 cup raw almonds, soaked in water for 4 hours or more (other nuts like cashews or macadamia nuts can be used or sunflower seeds if you have nut allergies)
1/2 cup nutritional yeast
2 tsp sea salt
1 tsp garlic powder
3 cups unsweetened soymilk or any nondairy milk
1/2 cup water
1/2 cup agar flakes (if you're using agar powder cut it down to 1/4 cup or a little less)
1/2 cup olive oil
3 Tbsp freshly squeezed lemon juice (add more lemon juice for a tarter cheese)

After almonds have soaked, remove the skins by gently pressing the nut causing the skin to slip off.  Drain the water.  In a blender, put the almonds, nutritional yeast, salt, garlic powder.  Pulse a few times, stirring to mix when off and then pulsing again. Add a cup of nondairy milk and blend.  Slowly add the remaining nondairy milk, a cup at a time.  Then add in the oi, lemon juice and water.  Pour mixture in a large saucepan and mix in agar.  Cook, whisking regularly over medium heat for about 10 to 15 minutes until the agar has dissolved.   Pour into a bowl, loaf pan or other container for cheese to harden in.  Let cool and refrigerate for at least 4 hours.  When chilled and firm gently run a knife along the edges, turn over the bowl or pan and remove cheese.  It should be a solid block.  You can now cut the block into smaller pieces.  I like to wrap and freeze most of the cheese and keep a little in the refrigerator.  Cheese will last for months in the freezer, and about 4 days in the refrigerator.  This cheese can be sliced, grated and melted.

From: http://responsibleeatingandliving.com/?p=1759