|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're expecting homemade almond cheese to taste like cheese made from cow, sheep or goat's milk, you'll be disappointed. But if you want a vegan, lactose-free, dairy-free substitution that's similar to cheese, then this slightly sweet, tangy and creamy almond cheese is for you.
Once you try this basic recipe for almond cheese, you can begin experimenting and perfect your own version of almond cheese, which is a fun project. Below are links to other almond cheese recipes–try them all to find the one you like best. The recipe that seems to have inspired most of the almond cheese recipes out there is almond feta cheese with herb oil published by Vegetarian Times.
- 1 cup whole raw unsalted almonds (skin removed; see notes about blanching and/or soaking almonds below)
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 cup water
Blanch the Almonds
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.
Make the Cheese
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 2 weeks.
- For a slightly different end product, the cheese can be baked before serving. Shape in to a round about 3/4-inch thick, and refrigerate for 12 hours. Then, bake at 300 F for 30 to 40 minutes. After baking, the top will be dry and slightly firm. The inside will still be creamy.
- The cheese can be flavored by adding seasonings such as fresh garlic, fresh herbs, and spices. Some recipes flavor the cheese with nutritional yeast. You can add these ingredients at the beginning when you are blending ingredients in the food processor or blender.
- You can also drizzle olive oil and fresh herbs over the almond cheese after it bakes.