Vegan Almond Cheese

I was asked many times to share this vegan cheese recipe with you.

Here you have it: the recipe!

This delicious cheese is very easy to cook, consists of just a few ingredients, and is easily stored.

The taste of this cheese resembles soft feta cheese.

I add only salt and pepper, but you can experiment with a variety of different flavors, such as rosemary, curry, truffle oil, etc.

At the end of the cooking process, the cheese is baked in the oven, which creates a surprisingly tasty crust.

In my opinion, the longer cheese is baked, the more delicious it is.

The core remains slightly damp so that it can easily be spread on bread, the drier part can be added to salads or be eaten as is.

Very tasty and healthy!

Ready? Set? Let’s go cooking!

We will need: (1 one small cheese)

1 cup (250 ml.) almonds

1/2 cup water

2 Tbsp. olive oil

3 Tbsp. lemon juice

Salt and pepper to taste

If you can buy peeled almonds, then do it, since peeling the almonds takes a long time.

To begin with, you need to soak the almonds in boiling water. I mean not warm water or slightly hot water, but truly boiling water. Otherwise, the peel will not come off, and you will simply lose time.

Keep the almonds in the water for 10 minutes and start peeling. Some nuts are peeled quickly, and some … I advise turning some relaxing music on because the process is nerve-wracking. Haha, well … it’s nervy for a mom of five. Finished? Well done, you’re a hero! Now soak the nuts in water for 4-5 hours if you have a weak blender, but if your machine is powerful enough then you don’t need to soak the nuts at all.

Rinse the nuts and add them to the blender. Add water.

Add salt, pepper, oil, and juice. Blend.

You should get a thick mass. The thicker and more uniform the mass is the better.

Put it on clean gauze and squeeze out the excess liquid. If there is not much liquid, that’s fine.

Make a tight knot and hang out our “cheese” so that excess water can drain during the time in the fridge. Put it in the fridge for the whole night. During this period the nuts acquire that cheesy flavor and taste. Take it out in the morning.

Gently take the cheese out of the gauze. Grease the baking paper with vegetable oil and put the cheese on it.

Bake at 165C / 325F for about 30 minutes. A little ruddy crust with small cracks on it should appear.

It is done! Take it out!

Serve it with toast or without, with a salad or as a snack.

Bon appétit!