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	Almond Cheese
	Thanksgiving is moments away, and while it's certainly fun to plan the mains, sides, and desserts, let's not forget the humble appetizer. Want to blow your guests' minds with the créme de la crudités? Bust out this surprisingly simply homemade almond cheese from VN contributor Heather Haxo Phillips. You'll need a little prep time, so start early. May we suggest flipping through the VegNews Holiday eCookbook while your cheese matures? Happy Thanksgiving! Makes 2 cups What You Need: 2 cups almonds, blanched and peeled 1 cup Rejuvelac or Water Kefir (or 1 cup water with 2 capsules probiotic powder) What You Do: 1. In a high-speed blender, place almonds and Rejuvelac and process until smooth. Add more Rejuvelac if necessary to form a smooth, creamy texture. 2. Into a cheesecloth-lined strainer, pour the mixture. Allow to strain and ferment for 12 to 48 hours, until desired tartness is achieved. 3. Remove cheese from strainer, then refrigerate until ready to use. More Food News! Just Launched: VegNews Holiday eCookbook! This Week's Giveaway: Vegan Thanksgiving Feast What's Cooking on VegNews.com: Apple Pecan Flip This Week's Must-Have: Stuffed Hazelnut Cranberry Roast Featurette: Cold Weather Drinks Food: Vegan Centerpiece Dishes Café VegNews: Vegan Japanese Soup This Just In: Kris Carr's Crazy Sexy Diet Buzz: The 2010 Veggie Award Winners News: Veg Thanksgiving Mainstream Coverage VegNews Book Club: Week Three of My Year of Meats VegWeb: Thanksgiving Food Ideas Galore VegNews Store: VN's Signature Holiday Cards BONUS: Thanksgiving O-Rama!

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