Saturday, June 18, 2011

Vegan Almond Cheese

If it were up to me every meal would consist of a varitable smorgasboard of appetizers. Basically it's just way more fun to have a spread of teeny tiny munchies. Don't get me wrong, I love forking what's on my plate but there's just something fun about appies.

And one of the things that I (and basically all other vegan type people of the world) miss is cheese. Delicious, creamy, gloriously tasty cheese. Because let's face it, there is basically one type of vegan cheese that is delicious and it's Daiya. All other vegan cheeses bow to Daiya. The end.

Except this one. This pretty darn tasty almond cheese. That I made with my own two hands. I was surfing the triple w the other day and stumbled upon a recipe for raw almond 'cheese' on the Raw Mazing site which, by the way, is a fantastic site in general.

So I gave it a try. And it was pretty darn simple. And pretty darn tasty. And so I spread it on a cracker, and fed it to a non-vegan who then loudly proclaimed that the cheese is a: amazing and b: should be a new staple in the La Pure Mama appetizer smorgasboard. Done.

1 cup almonds, soaked and skins removed
3/4 cup water
2 Tablespoons extra virgin olive oil
3 Tablespoons lemon juice
1 clove garlic
Pinch salt

Soak almonds in a bowl of water overnight. Drain them and peel their skins off. It's easier than it sounds!

Combine almonds, water, olive oil, lemon juice, garlic and salt in the food processor. Pulse/blend until you have a smooth mixture. This takes a bit of time but it's well worth it.

Roughly divide your mixture and spread it onto three pieces of parchment paper cut to fit inside your food dehydrator. Note: this will not be a perfect process and that is ok. It's homemade cheese.

Place pieces in dehydrator and let go for 4-6 hours. Remove, let cool and you are ready to enjoy.

With crackers or veggies. It spreads evenly, tastes delicious and gives you a great burst of protein.




  1. This looks so easy and delicious and I can't wait to try it! Quick question - what temp did you dehydrate the cheese at?

  2. I know what you mean about enjoying appetizers - it is so much more fun and sociable to eat a range of appetizers with friends than to each have your own plateful. This recipe sounds wonderful.

  3. Beki... That is a fantastic question! My dehydrator is simply 'on/off' so I'm not entirely sure. 105 or less, I think? I'll do a little reasearch and find out :)

    Emma... Thank you! Yes, the appetizer route is just more fun. I am glad I'm not the only one who feels that way :)

  4. Can you use a confection oven instead of a dehydrator, and if so what temperature? Thank you.

  5. For anyone interested I believe I answered my question by viewing this link.

  6. Kathleen... great addition! Thank you! :)

    1. I don't have a dehydrater or a convection oven. Is there anyway I could use my regular oven? If so, what temp & for how long? Thanks!

  7. Thank you! This is wonderful and I really feel like I had cheese.I was missing it so much since being diagnosed allergic to dairy(genetic,they finally found the problem at age 55).I think this cheese when dried tastes very much like parmesan,which was my favorite on salads and even veggies.I just crumbled it after drying.Some stayed soft and was so delicious on glutino gluten-free crackers.Daiya tastes ok but the smell just gets to me and my sensitive nose.Your recipe smells so good too.
    Thanks again for all you have posted and I will try may more of your recipes.

  8. Hi Debi!

    To cook it in an actual oven, I would say go for 150-200 degrees and watch it really closely. It won't need to be in there for very long; between 10 and 20 minutes. Also, make sure you give it plenty of time to cool before you enjoy! Let me know how it goes! :)



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