Almond Cheese
10 servings
90 minutes
Almond cheese is an exquisite alternative to traditional dairy products, featuring a soft creamy texture and subtle nutty flavor. Its origin is linked to vegetarian and healthy cuisine that seeks natural ingredients without animal products. Tender almonds are soaked, turned into milk, and separated from the nut mass to form the cheese base. A light tang from lemon juice, the aroma of fresh herbs, and olive oil give the cheese mixture a rich taste. After fermentation, it acquires the consistency of melted cheese, perfect for spreading on bread or adding to Mediterranean dishes. Almond cheese is not just a gastronomic delight but also a healthy product rich in vitamins and beneficial fats that pairs harmoniously with fresh vegetables and nuts.
1
Soak raw almonds for 12 hours.
- Almond: 600 g
- Water: 1.5 l
2
After that, blend the nuts with water into a homogeneous mass.
- Almond: 600 g
- Water: 1.5 l
3
Next, almond milk needs to be separated from the nut mass using cheesecloth. Slightly twist the cheesecloth into a knot and squeeze the cheese without excessive effort — at this stage, it should not become dry — the consistency should allow mixing it with spices. Delicious nut milk remains in the bowl.
- Almond: 600 g
- Water: 1.5 l
4
Remove the cheese from the cheesecloth, add lemon juice, olive oil, herbs, and pepper, and mix well.
- Lemon juice: 80 ml
- Extra virgin olive oil: 6 tablespoons
- Chopped parsley: 2 tablespoons
- Crushed basil leaves: 1 tablespoon
- Ground red pepper: pinch
5
Place the obtained mass back in the cheesecloth and squeeze it out with force this time. You will get a delicious nut sauce with spices. The cheese should acquire the consistency of melted cheese. Hang it in the cheesecloth on a string for 8 hours for fermentation. After that, the cheese can be sliced and garnished with fresh herbs.