How To Make Raw Vegan Almond Cheese ~ Gluten-free ~ Dairy-free

Almond Cheese Recipe

Serve it on crackers, bread, in salads, or in sandwiches! This will keep in the fridge for up to a week, so you can make a big batch and enjoy it all week long! Enjoy!

You will need for this recipe

• A high speed blender
• Some cheese cloth
• A sieve
• And a bowl

Serves 8

INGREDIENTS

• 250g ground almonds or 2 cup raw almonds, soaked, and skinned
• 1 lemons juice, swap for 2 tbsp raw apple cider vinegar
• 1-2 cloves garlic
• 1 tbsp miso, I use white miso
• 1/4 cup plant-based milk
• 2 tbsp nutritional yeast (optional but adds to flavour)

METHOD

1. In a high-speed blender add your almonds and the other ingredients, blend on full power until fully incorporated, scrape down the sides as needed, add more plant-based milk if needed to blend, be careful not to add too much.
2. Line a sieve with cheese cloth atop a bowl to catch the excess liquid. Add the cheese mixture to the cheesecloth, carefully fold over the cheese cloth, and you can weigh it down if you like with another bowl on top.
3. Place the cheese in the sieve atop the bowl in the fridge overnight.
4. The next day, take the cheesecloth out, tip away the excess water, and mould the cheese to your preferred shape as you are unraveling it from the cheese cloth. I like to turn it out onto a board and carefully remove the cheesecloth so it still leaves some pretty indentation marks.

Your cheese is now ready to serve, store remaining in the fridge for up a week.

Recipe by Rose Wyles - The Vegan Nutritionist

For professional assistance with adopting a healthy and nutritious plant-based diet, go to www.thevegannutritionist.co.uk/nutritionconsulting