Go Back
5 from 4 votes

Almond Cheese

This delicious vegan almond cheese is dairy-free, oil-free, gluten-free, cholesterol-free, and nutritional-yeast-free. It's luscious on crackers or bread and with apples, figs, or grapes.
Prep Time15 minutes
Cook Time5 minutes
Soaking Time8 hours
Servings: 2.5 cups
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 1 1/2 cups whole raw almonds See note.
  • 1/2 cup lemon juice or less if you prefer a milder cheese
  • 7/8 cup water
  • 1 tablespoon roasted tahini
  • 1/4 teaspoon granulated garlic
  • 1 1/2 teaspoons salt

Instructions

  • Soak almonds overnight or up to 24 hours. Drain and rinse.
  • Remove skins from almonds. (See note.)
  • In a high-powered blender, blend almonds, lemon juice, water, tahini, granulated garlic, and salt.
  • Transfer mixture to a saucepan. Mixture will be very, very thick and it will seem like you couldn't cook it, but it does fine.
    Cook over medium heat 4 to 5 minutes stirring constantly. (Cooking the cheese thickens it. Cheese will thicken more as it cools.)
  • Transfer to a container and chill.

Notes

Squeezing the soaked almonds between your fingers will cause the skins to slip right off. Or to eliminate this step, you can use blanched almonds (almonds that have already had their skins removed).
This recipe makes a tangy cheese. If you prefer a milder cheese, replace some of the lemon juice with water.