Raw Almond Cheese

Helen

This almond cheese is so delicious and is the perfect allergy-friendly recipe for those sensitive to dairy.

Prep Time 1 10

Course Side Dish

Servings 1 round

Soak the almonds for 8 hours or overnight and peel off the skins. Removing the skins will make the cheese creamy.
Place almonds in the blender with lemon juice, olive oil, garlic, Himalayan salt, and filtered water. If it is not blending too well, add a Tablespoon of water at a time until it integrates completely. You want the mixture to become as smooth as possible. You may need to blend for a minute or longer, making sure you scrape down the sides if almonds stick to the sides of the jug.
Place the mixture into a piece of cheesecloth and wrap it up. Place into a container with a raised sieve to allow the water to separate. Alternatively, place the cheese inside a container with a raised tray. Place into the fridge for 24 hours.
After 24 hours, you should see the water has separated from the cheese. You may serve the cheese as is. This is the first variation where the cheese is soft and spreadable. For the second variation, you could place it in the dehydrator, air fryer, or oven on low heat for a couple of hours or more to firm up. I have added poppy seeds and sesame seeds on top for presentation. The longer you dehydrate the drier and firmer the cheese will become. Ensure you keep the temperatures below 48 °C or 118°F to keep the recipe raw.