Everybody say CHEESE!
So, sometimes a girl just needs some cheese in her sandwich. I know there are plenty of dairy alternatives you can buy, but they are so processed and I’m very hesitant to buy them. I try to avoid processed foods in general, and whenever possible I try to make whole foods substitution at home. Enter: Almond Cheese.
Now, when I announced that I was making almond cheese, I got a look from Joe that questioned whether I had lost my sanity. I get it. Making your own cheese – it’s a little out there. This process takes longer, and vegan cheese is right there in the supermarket. But if as often as you can you substitute whole foods for processed ones, that’s a great thing to do for your body!
Now the two things I love about this cheese are that its not complicated to make and that it is fantastically spreadable. While it does take time, it isn’t hard. There’s soaking, peeling, blending draining and baking. That’s it. And for most of them you aren’t doing anything! Now, I baked it for several hours to thicken up and give it a “rind”, but overall the cheese stayed incredibly soft. I’ve been eating it on toast with a little olive oil salt and pepper – and have a yummy sandwich tomorrow featuring it!
If you wanted to, you could totally bake the cheese without any sort of container, and it would create a “rind” all the way around. Or (I love options!) you can not bake it all, and just have it as a very spreadable cheese. Personally, I like the little bit of crust from the rind, but that’s just because I’m a big fan of contrasting textures.
In the end, whether or not your are trying to avoid dairy or processed foods, this is a really delicious thing to make. (And would be totally impressive to bust out at a party. Oh like my cheese spread? I made it. Boom.)
Let me know if you think almond cheese is worth making at home, or if you just prefer to buy your non-dairy cheese! Happy Eating!
- 1 cup Almonds
- 2/3 cup Water
- 2 tablespoons Olive Oil
- 2 tablespoons Lemon Juice
- 1 clove Garlic
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- Soak the almonds overnight in water. Remove the almond skins and place nut in food processor with all other ingredients. Blend until completely smooth.
- Place on cheese cloth in a strainer over a bowl (to collect liquid) and keep in the refrigerator over night.
- If desired, put cheese in oven at 180° for 7 hours to create a "rind".