Vegan Baked Almond Soft Cheese
A soft, crumbly baked vegan cheese made from almonds. Creamy and tangy, flavored with fresh herbs.
- Yield: 12 1x
- Category: Sides & Appetizers
Ingredients
Scale
- 1 cup (120g) blanched slivered almonds*
- 4 tbsp lemon juice
- 3 tbsp olive oil
- ½ cup (125 mL) water
- 2 cloves garlic
- 1 ¼ tsp salt
- 1 tbsp fresh herb of choice, e.g. thyme, rosemary, basil (optional)
Instructions
- Add all ingredients to a high-speed blender and process for 5 minutes, until thick and creamy.
- Place a triple layer of cheesecloth in a strainer and spoon the mixture into the cheesecloth. You can also use a clean kitchen towel or a nut milk bag. Secure the ends so that the contents form a ball and place the strainer over a bowl. Let rest in the refrigerator for at least 12 hours.
- Remove the cheese from the cloth and transfer to a greased baking dish or a parchment-lined baking sheet. Shape into a mounded ball or round. Bake at 350F/180C for 40 minutes until golden and cracked, and top is slightly firm to the touch.
- Let cool, drizzle with olive oil and chopped fresh herbs (optional), and serve with crackers, bread, or fruit.
Notes
- *You can substitute with 1.5 cups ground almond meal.
- To blanch your own almonds: soak raw almonds for a few hours, then bring a pot of water to boiling and boil for 60 seconds. Remove immediately, drain in a strainer under cold water, and pinch to remove skins.
- Makes one small rind (double the recipe for the size shown in the photo).
Find it online: https://theplantbasedwok.com/baked-almond-soft-cheese/