Basic Almond Cheese

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 clove Garlic

• Condiments

  • 2 1/2 tbsp Lemon juice

• Baking & Spices

  • 1 1/4 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Liquids

  • 2/3 cup Water

Found on landsandflavors.com

Description

Ingredients

• 160g or 5.5 oz unroasted, blanched almonds, soaked for 6 hours or more (If you dont have a kitchen scale, the equivalent measurements are 1¼ cups of whole blanched almonds or 1¾ cups of almond flour/meal.)
• 2½ Tablespoons (36 ml) lemon juice
• 3 Tablespoons (45 ml) extra virgin olive oil
• ½ clove of garlic
• 1¼ teaspoons sea salt
• ⅔ cup (160 ml) water

Directions

• Soak the almonds in water for 6 hours or overnight.
• Drain and put the almonds into a blender with the lemon juice, olive oil, garlic, salt, and water.
• Blend on high until the almonds become as smooth as possible. Depending on your blender, this may take a few minutes. Pause and scrape down the sides of the blender occasionally. If it is too thick and is not blending, add more water 1 Tablespoon at a time until the mixture blends properly.
• When smooth and creamy, remove the mixture from the blender into a small sieve that has been lined with fine cheesecloth. Place this sieve over a bowl to catch the draining water and refrigerate overnight. This not only removes the excess water, but also improves the flavor by allowing the flavors to marry.
• After the cheese has drained well overnight, carefully invert it onto a lightly oiled baking sheet, removing all of the cheesecloth. You have two options for baking: Bake at 325°F (165°C) for 25-30 minutes for a just set, more spreadable cheese. Alternatively, bake it at 350°F (180°C) for 30-40 minutes for a more set, more crumbly, yet still creamy cheese. You can even keep baking it longer at this temperature for a browned look. It may crack slightly but the flavor will still be great and the cheese will even be sliceable. I tend to prefer the hotter, longer baking method.
• After it cools down, put in an airtight container and store it in the refrigerator. It will firm up a little after chilling.