Homemade almond cheese, super easy, so good and digest. Bake it soft to spread or bake it longer for a more crusty touch in your salads.
I grabbed this recipe from the site Lands And Flavors. It is just perfect and doesn’t need any change. Thank you Mr Omar!
Ingredients: 160g raw almonds, soaked overnight, 2 1/2 tblsp lemon juice, 3 tblsp cold press extra virgin oil, 1/2 clove of garlic, 1 1/4 teaspoon sea salt, 160 ml water (or less, depending how long you soaked your almonds).
- 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 and add more water 1 tblsp at a time if needed.
- 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 160°C for 25-30 minutes for a just set, more spreadable cheese. Alternatively, bake it at 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.
- After it cools down, put in an airtight container and store it in the refrigerator. It will firm up a little after chilling. You can keep it one week in the fridge.