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.
Terry wrote on March 30, 2013
The skins easily come off from non-raw, pasteurized almonds … but if you have truly raw, unpasteurized almonds, it is very difficult to remove the skins. Can you make this cheese leaving the skins on?
Alyssa wrote on March 28, 2013
Can the almond cheese be made without a nut milk bag or cheese cloth??
Susan wrote on March 28, 2013
You need something to drain the cheese. 🙂
Anna wrote on March 26, 2013
Hi,
How long does the simple almond cheese keep in the refrigerator? Thanks!
Susan wrote on March 26, 2013
No, as mentioned above, you soak, drain and rinse the almonds. The 3/4 cup of water is listed as an ingredient so is added to the recipe. Cheers!
Aaron wrote on March 26, 2013
Is the 3/4 cup water used to soak the almonds or is it added when processing all ingredients together?
JAN wrote on March 16, 2013
CAN THE ALMOND CHEESE BE MADE FROM SUNFLOWER SEEDS?
THANKS FOR ALL THE RECIPES, ANXIOUS TO HEAR FROM YOU.
JAN
Susan wrote on March 17, 2013
I have not tried making it with sunflower seeds but you certainly could try and see what you get. Thanks for asking. 🙂
JAN wrote on March 16, 2013
Have you ever tried making cheese with just sunflower seeds?
nikki wrote on March 9, 2013
thank you for the lovely recipe! I was curious – how do you get the cheese into such a nice looking wheel shape?
Helena wrote on March 1, 2013
Hello! Thank you very much for the recipe. It is very tasty! Although I liked the liquid state (do not wring). I add this “sauce” in a salad of tomatoes and greens. Great!