This is a real basic batch of spreadable almond cheese that can be flavored in endless ways. The sky is the limit here. Savory, sweet, spicy, whatever you like. I split this batch into 3 basic flavors that I have included here, pesto, green onion, and garlic. I don’t have a picture of the green onion flavored because someone ate the entire thing before a picture could be taken (that someone was me).

Spreadable Almond Cheese 3 Ways [Vegan]

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Serves

3 Almond Cheese Rounds

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Ingredients

Basic Almond Cheese:

  • 1 pound plain almonds, blanched with no skins. You could also use blanched almond slivers.
  • ½ teaspoon pro-biotic powder
  • About 3 cups water for soaking almonds
  • Cheesecloth

Garlic Almond Cheese:

  • 1/3 of the almond cheese base recipe
  • 2 teaspoons salt
  • 3 cloves garlic, minced
  • 1 teaspoon olive oil

Pesto Almond Cheese:

  • 1/3 of the almond cheese base recipe
  • 2 teaspoons salt
  • 3 tablespoons pesto (here are a few you could use)

Spring Onion Almond Cheese:

  • 1/3 of the almond cheese base recipe
  • 2 teaspoons salt
  • 1/4 cup green onions, minced
  • 1 teaspoon olive oil
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Preparation

To make the cheese base:

  1. Soak almonds in water for 6 to 8 hours or overnight.
  2. Drain almonds reserving 1/2 cup of the soaking liquid.
  3. Place almonds and pro-biotic powder into a high speed blender or food processor and blend.
  4. Add a little water at a time to keep the almonds blending. You want just enough water so that the almonds blend smooth but is still nice and thick.
  5. Place cheesecloth over a bowl and scoop almonds mix into the center.
  6. Wrap cloth around cheese forming a ball and twist the cloth together at the top to hold together.
  7. Place cheese in a pasta strainer over a bowl so that the liquid can drain.
  8. Place a heavy object like a mason jar filled with water on top of the cheese to put pressure to drain the liquid.
  9. Place in a not too cool place in your home and let drain for at least 24 hours.
  10. When cheese has drained for 24 hours, remove from cheesecloth and add any salt and flavorings that you like!

To Make the Garlic Cheese:

  1. Mix together almond cheese, salt and garlic. Reserve a tablespoon of garlic for topping.
  2. Taste and adjust seasonings to your liking.
  3. Place in a ramekin or mini cheesecake pan.
  4. Refrigerate until cold and slightly firmer.
  5. Drizzle top with olive oil and and more garlic.

To Make the Pesto Cheese:

  1. Mix together almond cheese base, 1 tablespoon of pesto, and salt.
  2. Taste and adjust salt to your liking.
  3. Place in ramekin or mini cheesecake pan and refrigerate until cold and slightly firmer.
  4. Remove from dish and top with remaining pesto.

To Make the Spring Onion Cheese:

  1. Mix almond base, green onions and salt until combined. Reserve a few green onions for topping.
  2. Taste and adjust seasoning to your liking.
  3. Place in a ramekin or mini cheesecake pan and refrigerate until cold and slightly firmer.
  4. Remove from dish and top with a drizzle of olive oil and a few more onions.

Notes

I found that these small cheesecake pans were the perfect size and shape for my cheeses. You could also use a ramekin or any dish you like the size and shape of. Don’t have cheesecloth? You can use a thin kitchen towel, or even a piece of cloth cut out of an old t-shirt. You just want a thin material that the excess water will drain through. You can find pro-biotic in most health sections at the grocery store or online. If all else fails, replace with 2 tsp of lemon juice. Different, but still good.

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Nutritional Information

Garlic Almond Cheese: Total Calories: 859 | Total Carbs: 33 g | Total Fat: 76 g | Total Protein: 31 g | Total Sodium: 49 mg | Total Sugar: 5 g Pesto Almond Cheese: Total Calories: 1024 | Total Carbs: 32 g | Total Fat: 95 g | Total Protein: 32 g | Total Sodium: 47 mg | Total Sugar: 5 g Spring Onion Almond Cheese: Total Calories: 856 | Total Carbs: 32 g | Total Fat: 76 g | Total Protein: 30 g | Total Sodium: 52 mg | Total Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.