Homemade Dairy Free Cheese Recipes

HOMEMADE VEGAN AND DAIRY-FREE ALMOND CHEESE

Steps:

• Gather the ingredients.
• Blanched almonds are almonds that have their skins removed; you can have someone else do it for you or do it yourself. First, start by boiling water over the almonds and let the almonds soak for a few minutes.
• Drain and rinse the almonds, and then rub the almonds with a towel or just use your fingers to peel and pop the skin off.
• Removing the skin before making almond cheese gives the cheese a smoother texture and lighter color that looks like cheese. You can make the cheese with the skin on if you prefer.
• Soak the blanched almonds in cold water for 24 hours before making the cheese. Cover and place in refrigerator.
• Drain and rinse the almonds well.
• Put the blanched almonds in a food processor or high-powered blender with the lemon juice, olive oil, salt, and water.
• Blend until smooth, about 5 minutes.
• Scrape the mixture into double-layered cheesecloth lining a colander.
• Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid. Leave the bundle in the colander and place in the refrigerator overnight over a bowl or rimmed plate to catch any liquid that might drain. Refrigerate for at least 12 hours. This helps the texture of the cheese become firmer.
• Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond "cheese." The "cheese" will have a consistency similar to cookie dough. At this point, the almond cheese can be eaten immediately as a spread or refrigerated for up to two weeks.

VEGAN CHEESE

Steps:

• Watch the video in the post for easy visual instructions.Grease the inside of a small/medium bowl or container of choice (mine measures 5.5 x 3 inches / 14 x 7.5 cm) with a neutral oil and set aside.
• Add all ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir with a whisk.
• Bring the mixture to a simmer over medium heat, stirring frequently. Once it simmers, set your timer to 5 minutes. Let it simmer over low heat (do not let it boil) and stir occasionally as it will thicken the longer it cooks.
• In a small bowl, mix the sauerkraut juice with tapioca flour. It's important that the juice is not cold (otherwise, it will make the cheese sauce set partially). Add the mixture to the saucepan after 5 minutes and stir with a whisk.
• Continue to simmer for 1 minute, it will thicken even more, so I recommend stirring frequently. Then immediately pour the cheese sauce into the prepared bowl (it hardens fast, so try to be quick) and press it down slightly with a spatula.
• Let it cool until the bowl is just slightly warm, not hot, then refrigerate for at least 3 hours (or overnight) until set. Enjoy with these crackers!

DAIRY-FREE "CHEESE" SAUCE

Steps:

• Mix nutritional yeast, flour, garlic powder, onion powder, ground mustard, and salt together in a bowl. Pour in soy milk; whisk until smooth.
• Melt margarine in a saucepan over medium heat. Pour in soy milk mixture; cook, whisking constantly, until thickened into a sauce, about 5 minutes. Simmer until flavors combine, 1 to 2 minutes more.