Raw Almond Cheese
Recently, I picked up a great magazine at Choices: Vegetarian Special Edition – Healing Foods Cookbook. One recipe that caught my attention was the Almond Cheese. I’m always looking for different kind of soup toppers and ones that are casein-free (not cows milk), because I’m sensitive to it.
I was amazed to read how easy this almond cheese recipe sounded. The only thing I thought that may be a show stopper is time. Just like any cheese, you need to give it some planning and love.
So I took a stab at this recipe. I caught myself licking up the inside of the blender – it was so yummy! I personally like it way better in the raw (not baked) – the recipe recommended either way.
Outside of being a superb soup topper for my butternut squash soup, this cheese was used on my toast and on rice crackers with a red pepper jelly. So delish!
This cheese seems very versatile. I want to try it with different kinds of herbs and spices in the near future. Perhaps mixing in chives and using a dollop in a potato soap or with basil in a tomato soup. Both toppings would make either soup so nice and creamy without the cream per se.
When I did add it in my soup, after a few minutes, I found the cheese melted very nicely and was easy to swirl in like any cream product.
I’m definitely going to stock up with blanched almonds in my pantry to make this a lot!
Almond Cheese Ingredients (Raw Recipe):
- 1 cup whole blanched almonds
- 1/4 cup lemon juice
- 3 Tbsp cup olive oil
- 1/2 cup water
- 1 clove garlic, peeled
- 1 – 1/4 tsp salt
Almond Cheese Instructions (Raw Recipe):
- Place almonds in medium bowl, and cover with 3 inches water. Let soak 24 hours. Drain, rinse almonds under cold running water, and drain again.
- Puree almonds, lemon juice, 3 Tbsp oil, 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.
- Place strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into ball and squeezing to extract moisture. Secure with rubber band. Chill 12 hours. Discard excess liquid.