Homemade Vegan And Dairy Free Almond 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.
Nutrition Facts : Calories 125 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 200 mg, Sugar 1 g, Fat 12 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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