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.
Trish wrote on October 12, 2014
OMG, just made this up this morning. Amazing, easy, perfect. I am a newbie to raw, and love this site. Thanks so much. Peeling almonds is a family event, so quality time also.
nil wrote on October 2, 2014
hello. thank you for these raw recipes. they are simple and clear. i will try this almond cheese as i’ve wanted to try making fermented cheese but have no probiotics or yeast, plus im slightly allergic to them. so this recipe for simple yet flavoursome cheese is awesome for me. questions… can we use onion as well as garlic for flavour, (and sundried tomatoes/herbs/etc..), how would that work? (my fermented cheese recipe has garlic and onion powder in it, tho this one is fresh it might be different), and can we make other nuts/seeds cheese on this same pattern.(ie substitute hazelnut/pumkin seed, etc on same recipe).
Mario wrote on August 22, 2014
Do I have to add the garlic? If not what else can be added instead of garlic?
Susan wrote on August 24, 2014
Hi, Marlo, Garlic is there for flavor. You don’t have to put it in. But you might want to substitute something to make up for it. Cheers!
John wrote on August 4, 2014
Do you know the nutritional information for this recipe?
Susan wrote on August 21, 2014
Hi, John, We don’t provide the nutritional information but you can use many of the nutritional calculators available on line. Cheers!