Homemade Vegan and Dairy-Free Almond Cheese
A simple, five-ingredient vegan and dairy-free almond cheese recipe yields a smooth, spreadable texture.
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Instructions
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Start boiling water for blanching raw almonds.
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Pour boiling water over the almonds, let them soak for a few minutes, then drain, rinse, and remove their skins.
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Soak the blanched almonds in cold water, covered in the refrigerator for 24 hours, then drain and rinse thoroughly.
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Combine the soaked almonds, lemon juice, olive oil, salt, and water in a food processor or high-powered blender.
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Blend the mixture until completely smooth, which typically takes about 5 minutes.
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Scrape the almond mixture into a colander lined with double-layered cheesecloth.
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Gather the cheesecloth tightly around the mixture, secure it, gently squeeze out excess liquid, and refrigerate the bundle in the colander over a bowl for at least 12 hours to firm.
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Discard any drained liquid, then carefully unwrap the cheese from the cheesecloth; it is ready to serve or can be refrigerated for up to two weeks.