Herbed Marcona Almonds & Cheese Board with Diamond of California
Who doesn’t love a good cheese board? Almonds are one of our absolute favorite savory snacking treats. Here we used Diamond of California Nuts’ Heirloom Reserve Marcona Almonds to create Herbed Marcona Almonds on a beautiful dairy free cheese board. I even included our Vegan Herbed Cheese recipe from the Sweet Laurel Cookbook! This combination is such a crowd pleaser and is a quick & delicious spread to put our when you’re having people over!
Ingredients for Herbed Marcona Almonds
2 cups blanched Marcona almonds
1 tbsp fresh rosemary
1 tbsp thyme
1 tsp lemon zest
1 tsp Himalayan pink salt
1/4 cup avocado oil or coconut oil (melted)
Directions for Herbed Marcona Almonds
Preheat oven to 400º. Line a sheet pan with parchment paper, and in a separate bowl, gently toss the almonds with herbs, lemon zest, pink salt and oil. Once thoroughly mixed, pour the almonds onto the sheet pan and roast for about 15 minutes, until lightly brown. Remove from oven and allow to cool.
Delicious Vegan Herbed Cheese (recipe from the Sweet Laurel Cookbook!)
Ingredients for Vegan Herbed Cheese
3/4 cup raw cashews, soaked overnight
6 tbsp coconut oil
1/4 cup lemon juice
1 tbsp tahini
1 1/4 tsp Himalayan pink salt
1 tsp chives, chopped
1 tsp mint leaves, chopped
1 tsp parsley, chopped
1 tsp dill
1 tsp freshly ground black pepper
Directions for Vegan Herbed CheeseS
Strain the cashews and place in food processor with remaining ingredients, except the pepper and herbs. Blend until creamy. If the mixture is too thick, add a little bit of water to loosen it up. Stir in the herbs and pepper by hand.
Place the mixture in a cheesecloth, and lightly squeeze out any liquid. Transfer the “cream cheese” to a bowl, and refrigerate until ready to serve.