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).

1. Drain and put the almonds into a blender with the lemon juice, olive oil, garlic, salt, and water.
2. Blend on high until the almonds become as smooth as possible and add more water 1 tblsp at a time if needed.
3. 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.
4. 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.
5. 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.