Raw Recipe: Simple Almond Cheese
Nut cheeses are a great item to have in your raw food recipe collection. They are tasty, easily support the addition of many herbs and spices, and will impress your raw and non-raw friends a like! There are a couple of different ways to make nut cheeses.
You can make delicious nut cheeses with macadamia nuts, cashew nuts and many other nuts and seeds.
Macadamia Nut Cheese made with probiotics.
(From the Rawmazing Holiday Book)
Probiotics: Probably the easiest, but most expensive way to make the “cheese” is to use probiotics. I love how this “cheese” tastes and the texture is wonderful and it is quite fail-proof. The only drawback is the cost of the probiotics. Most recipes require at least a teaspoon, which can be more than half a bottle of capsules. On the plus side, the cheeses are wonderful, the probiotics don’t require advanced preparation.
Cashew Cheese made with Rejuvelac
(recipe here: Cheese)
Rejuvelac: Raw Cheeses made with rejuvilac also have great taste and texture but can be a little more temperamental. Plus, you need to add a couple of days to your process to make the rejuvelac. The grain needs to be sprouted first and then made into rejuvelac. It can be a bit time consuming. That said, it makes a great cheese with wonderful, tangy taste and good texture.
Simple Almond Cheese (recipe follows)
Simple Cheese: Simple cheese spreads and simple cheeses can be made with just nuts and no fermentation process. I usually prefer these cheeses for spreads, but they can also be firmed up and dehydrated to form the rind.
Different nuts not only taste different, but also will give different textures. Almonds make a clean tasting cheese that is a little grainy. Macadamias make a beautiful, creamy cheese that develops good firm texture. Cashews make a smooth, easy to flavor cheese that has a bit of a softer texture.
Today’s recipe is pretty simple. I started my “cheese” when I got up. I threw the ingredients in the food processor, spooned it into a nut-milk bad and tossed it in the refrigerator. The next morning, I took it out, patted it into a round and tossed it in the dehydrator (to form a “rind”). By the evening, it was ready to go!
I hope I have inspired you to try your hand at nut cheese making. It is fun and tasty!
Soaked almonds with skins removed. It takes a little time but is very easy. They just pop right off.
The almonds should be well blended and smooth.
The mixture in the nut-milk bag, before putting it in the refrigerator.
Simple Almond Cheese
Simple Almond Cheese
- 1 cup almonds, soaked, drained and skins removed
- 3/4 cup water
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 clove garlic
- pinch Himalayan Salt
- Soak almonds overnight in water. Drain and pop off skins.
Place all ingredients in food processor. Process until smooth. This will take a bit of time, don’t rush.
Place nut mixture in nut-milk bag or colander lined with cheese cloth.
Give a light squeeze and place in refrigerator over-night to set up.
You can use the cheese at this point or if you want it more firm, place it in the dehydrator for 6+ hours (at 115 degrees) to form a rind.
Neven wrote on January 6, 2011
Yum, I haven’t made raw cheese in a long time. That needs to change.
Scott wrote on January 6, 2011
Thanks for the recipes. Fermented nut cheeses are new territory for me.
Eco Mama wrote on January 6, 2011
Wonderful post Susan! I’ve been wanting to try this for a long time but it seemed daunting. Thank you for the step by step and mouthwatering photos!
xo
Eco Mama
Debra wrote on January 6, 2011
Yum! I have almonds- I need to try this! Thanks for sharing.
Jessica wrote on January 6, 2011
Perfect timing!I have been working dairy out of our diet and it is time for me to tackle the cheese issue. It is going to be a tough tranisition I think (esp for my boys, I hope they take to it) I’d love any other links or tips to point me in the right direction!
Susan wrote on January 6, 2011
What else do you wish to know?
Elizabeth wrote on January 6, 2011
Gosh your photos are beautiful, what a gift you have.
I have yet to make raw nut cheeses or Rejuvelac for that matter..I can’t believe that! I will do both this year.
Thanks for the inspiration.
Peace & Raw Health,
Elizabeth
Susan wrote on January 6, 2011
Yes…the cashew cheese above forms it’s own rind while fermenting. And both the probiotic and rejuvelac cheese require warm air fermenting. If you want a really good rind, like the photo of the macadamia cheese, the dehydrator is a great place to do that. 🙂
The almond cheese goes right into the fridge and doesn’t require the warm air fermenting. So many different ways!
Nadia wrote on January 6, 2011
I love the taste of simple cheeses too.
They are lovely eaten on their own or as a addition to a raw/vegan pizza, sandwich, salad, whatever…
My technology is a little bit different though, I leave my cheese out in a warm spot for 24 hours and then refrigerate it to form a cheese ring. No dehydrator needed. 🙂
P.S. I love your blog, learned so much from here!
Have an amazing successful year with lots of happy moments and smiles 🙂