Silky soft creamy nutty almond cheese with earthy garlic and onion and splash of lemon juice; Almond Cheese.
Wrap your tongue round something forgiving and creamy and let your tastebuds reach new heights.
This dish will rupture your belief that you can’t have a scrummy cheese as a vegan.
Make this:
- When you’ve just purchased some lush sour dough, cucumber and salad onions – and, a spread that touches all of the sides
- When you’re up for a picnic potluck as you sip your vino and mull over life
- When you’ve got a birthday party and need a quick dip for your crudites
Vegan Almond Cheese was inspired when I’d been chatting to the organisers at Vegan Events UK, which holds events round the country – and, which I have attended to do cooking demos at (Leicester, Coventry, Portsmouth and Bournemouth) – and, I wanted a demo to show how easy it was to create
This dish uses almonds. Almonds are a great aphrodisiac in Ayurvedic medicine. So, if you really want to improve your sex life then this dish could contribute towards that.
Vegan Almond Cheese is raw, gluten-free and paleo.
Where I get my ingredients from
Almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
What equipment to use
For this recipe, I suggest:
High-speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 200g almonds, unblanched
- 200ml filtered water
- 1 tsp probiotic powder or 2 x 20 billion live cultures
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- ½ tsp salt
- ¼ lemon, juice
Instructions
- Place almonds into a large mixing bowl. Pour over boiling water to cover and leave to soak for about 15 minutes. Drain water and pour fresh boiling water over. Leave to soak for another 15 minutes. The skin should peel off with your hands. Transfer blanched almonds to a fresh bowl.
- Remove the outer-casing of the probiotic and place in a high-speed blender with the almonds and water. Whizz until the mixture becomes creamy. Transfer the cheese to a bowl and cover with cling film, ensuring any air is removed – you want the probiotic to take effect without other bacteria vying for growth. Place in the fridge for at least 3 or 4 days. I usually leave it for about a week; the longer you leave the more mature the cheese will become.
- Transfer the cheese to a mixing bowl. Toss in the garlic and onion powders, salt and lemon juice. Leave to stand a few minutes.
- Serve the Almond Cheese with crackers, bread or crudites, as necessary.
