Not all vegan cheeses are created equally. I think we have all been walking around the supermarket and happen to see the vegan ‘shredded cheese blend’, cringing as we read the ingredients. Water and canola oil mixed with soy proteins… No thank you! I will stick with real food that tastes real good, made at home!
Makes about 2 cups
What you’ll need:
High powered blender or food processor
Cheese cloth, nut milk bag, or fine mesh strainer
Large glass bowl
1 cup raw almonds
1 cup water
2 tbsp olive oil
3 tbsp lemon juice
1 clove garlic*
2 pinches of sea salt
*Garlic has antiviral, antibacterial, and antifungal properties. It is known to boost the immune system, aiding in the fight against cancer and many diseases which stem from chronic inflammation. If you like garlic, throw a few extra cloves into this recipe – it can only help!
What to do:
Soak the raw almonds overnight (8-12 hours). Rinse them under cold water and put them through a strainer. Once almonds are somewhat dry, begin to pop off the almond skins using your index finger and thumb (this step is optional and creates a smoother consistency). Once the almonds have been separated from the skins (throw the skins in a composter if available), place them in the blender or food processor along with the other ingredients. Blend for 1-2 minutes alternating from low to high speeds. Take your time and don’t rush this step.
Once smoothly blended, take a cheese cloth, fine mesh strainer, or nut milk bag and place it over the strainer. Place bowl under the strainer and pour almond cheese into the cheesecloth. Allow to sit in the refrigerator overnight. This step allows the cheese to lose it’s water contents and ‘step up’ more firmly.
After the 8-12 hours, remove the cheese from the cheesecloth, placing it in an airtight container for 7-10 days (in my house it never lasts that long!).
Enjoy this cheese with celery, carrots, mushrooms, sun dried tomatoes, unsweetened banana chips, pita bread, and much, much more!
I’m getting hungry…