California Almond Cheese Spread

1. Line a strainer with 4 layers of cheese cloth.

2. Place Almond Crème in the strainer and let mixture strain for 24 hours.

3. After 24 hours, place the strained crème in a mixing bowl and combine all the remaining ingredients.

4. To shape the cheese spread, place cheese mixture in small ramekin and let set for an hour or two.

5. Turn ramekin over onto a plate and serve immediately.

6. Bake for 25 minutes.

7. If not served immediately, store cheese spread airtight; refrigerate until ready to use.

Almond Crème Ingredients

1. Place the blanched almonds in a heavy-bottomed sauce pot and cover with cold water.

2. Bring to a boil over high heat.

3. Once a boil has been reached, strain off water and return almonds to the pot.

4. Cover with cold water again and repeat the process 8 more times, or until the blanched almonds are plump and soft.

5. Strain, this time reserving all the liquid in separate container.

6. Puree the blanched almonds in batches, using some of the reserved water to get it going.

7. Puree until smooth.

8. Cool down in an ice bath before storing airtight; refrigerate until ready to use.