Raw Almond Herb Cheese Recipes

HOMEMADE VEGAN AND DAIRY-FREE ALMOND CHEESE

Steps:

• Gather the ingredients.
• Blanched almonds are almonds that have their skins removed; you can have someone else do it for you or do it yourself. First, start by boiling water over the almonds and let the almonds soak for a few minutes.
• Drain and rinse the almonds, and then rub the almonds with a towel or just use your fingers to peel and pop the skin off.
• Removing the skin before making almond cheese gives the cheese a smoother texture and lighter color that looks like cheese. You can make the cheese with the skin on if you prefer.
• Soak the blanched almonds in cold water for 24 hours before making the cheese. Cover and place in refrigerator.
• Drain and rinse the almonds well.
• Put the blanched almonds in a food processor or high-powered blender with the lemon juice, olive oil, salt, and water.
• Blend until smooth, about 5 minutes.
• Scrape the mixture into double-layered cheesecloth lining a colander.
• Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid. Leave the bundle in the colander and place in the refrigerator overnight over a bowl or rimmed plate to catch any liquid that might drain. Refrigerate for at least 12 hours. This helps the texture of the cheese become firmer.
• Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond "cheese." The "cheese" will have a consistency similar to cookie dough. At this point, the almond cheese can be eaten immediately as a spread or refrigerated for up to two weeks.

RAW ALMOND HERB CHEESE

Steps:

• Blend all of the ingredients in a food processor until desired consistency is reached.