Almond Milk Cheese

After going Gluten free AND Dairy free due to medical reasons, I’ve been missing all those yummy goodies like cheese and crackers, lasagne, and my favorite savory splurge… pizza.  There are substitutes, but I often need to drive over 30 min to the natural food store to get them, and over an hour and half to find my favorite almond cheese (Kite Hill)…not always an option in our busy life.

After making my first batch of Almond Milk I had a cup of meal leftover.  I just couldn’t bring myself to throw away this amazing protein rich food source… especially since I know how much hard work goes into growing them.  I found a recipe via Pinterest for basic Almond Milk Cheese and tried it… and LOVED it!

I love the versatility of Almonds and simply couldn’t believe that 1 cup of Almonds gave me 3 cups of milk and a couple rounds of vegan delicious cheese.

Here you go… hope you enjoy 🙂

Recipe from Lands & Flavors

Basic Almond Cheese

Needed: Blender | Cheese Cloth | Large bowl

Ingredients:

1.   Almond meal left over from making milk… or 1 3/4 C. FARM to KIDS Almond Flour

2.   2 1/2 Tbsp. Lemon Juice

3.   3 Tbsp. Extra Virgin Olive Oil

4.   1 1/3 tsp. Sea Salt

2/3 C. water

Optional: 1/2 clove garlic

 

Method (using leftover meal from making Almond Milk)

1.   Empty meal from nut bag back into your blender.

2.   Add lemon juice, olive oil, salt, water, *garlic

3.   Blend until combined.  If too thick, add 1 Tbsp water at a time, scraping down the sided.

4.   Fasten the cheese cloth (or nut bag) over bowl (I use a large rubber band)

5.   Empty mixture onto covered bowl and spread it out over entire surface.  This step is done to remove excess water.

6.   Cover, refrigerate overnight or all day.

7.   After the cheese has drained, transfer it to an oiled cookie sheet, form into desired shape.  You will have two baking options.

Baking Option 1:  325*F for 25-30 minutes (more spreadable cheese)

Baking Option 2:  350*F for 30-40 minutes (more crumbly, yet still a creamy consistency)

After Cooling: Transfer to an airtight glass container for up to a week.

Option: Play around with different flavors… I like finely diced chives in mine.  Or increase your garlic to a full clove.

Let me know your variations…