Vegan Almond Cheese
This recipe is one from my restaurant
we have many clients who are vegan and we have created a recipe that allows us to give our guest the experience of eating cheese with there salad without it actually being cheese.
This cheese reminds me of feta cheese, it’s sour, and creamy and easy to make.
Its as simple as putting all the ingredients in the blender and blending until smooth
but you do have to let the mixture sit, or hang in the refrigerator for 2 days before making the balls and then baking them. I promise you it’s worth the wait.
We have this on our menu in our market salad, I close the salas with the “cheese” and it gives amazing texture and flavor to the dish.
you can use it at home in salads, or even use it in a sandwich or on crackers.
It is a joy to create dishes that everyone can enjoy, and with many good allergies and problems these days it’s nice to have a recipe that is vegan, healthy, and tasty.
The pictures are of my finished salad
as well as pictures of the cheese hanging in the refrigerator and after the oven.
of course if you are making them at home and you can hang them you can put the mixture in a strainer with a bowl underneath and let it sit.
it is just important that the juices drain.
Vegan Almond Cheese
For the cheese
- 450 grams of peeled whole almonds
- 390 grams water
- 170 grams lemon juice
- 42 grams olive oil
- 34 grams salt
- Heat oven to 350 degrees
- place the ready made balls on a sheet tray with parchment paper
- spread a little of oil on the parchment paper
- spread the balls evenly on the baking tray and flatten the balls
- Bake for 25 minutes/ until golden brown on top
- Let cool, and place in the refrigerator for storage.
- It is important to flatten the balls before baking so them are evenly cooked
- The smaller you make the cheese balls the less Time they will need in the oven but I always start with 25 minutes and then check them
- they last up to 5 days in the fridge but if you make a big batch and freeze them they defrost as if fresh
- It is important that you let the mixturesit in a strainer or hang them in cheese cloth for 2 days before you cook them because the mixture is very liquidy and having it sit for 2/3 days helps strain out the liquid so you have a more dense texture
- while you are making the balls it is fine that it’s a bit wet, the cooking with make the cheese a bit crunchy on the outside and creamy and moist in the inside
Share your thoughts, or ask a question!