Raw Almond Cheese Recipe Made Two Ways...It's So Delicious!

This almond cheese is so delicious and is the perfect allergy-friendly recipe for those sensitive to dairy. It is also a raw vegan recipe. In this recipe, we are making this cheese in two ways. The first is a creamy and soft cheese, and the second is a slightly firmer cream cheese that has been dehydrated on low for a few hours to firm up.

This almond cheese is perfect for entertaining: it is the ideal addition to a cheese platter. It tastes so good that every time I serve it to the family, it doesn’t last too long. Everyone who has tried this recipe has given it a high rating for yumminess!

This recipe uses simple and healthy ingredients including almonds, garlic, lemon, healthy salt, olive oil, and water. That’s it.

You will need to soak the almonds for approx. 6 hours (or overnight) to allow you to remove the skins and absorb water. You will need a blender, cheesecloth, and a way to allow the cheese to sit in the fridge for 24 hours so the water in the recipe naturally separates. The cheese must sit in a sieve or a container with a lifted tray to keep the water away from the cheese. Not only this but it allows the flavors to integrate and combine.

After 24 hours, you may go ahead and eat the cheese as is, but I like to dehydrate the cheese for 2 hours or more to firm up a little. This will change the texture and become more crumbly and less spreadable. This retains minerals and nutrients and keeps the cheese raw. You could place it in the oven on low heat (below 48 °C or 118°F) to keep the recipe raw or use an air fryer. The choice is yours.

For full recipe details go to: https://spiritbeing.life/raw-almond-cheese-two-ways/

0:00 Introduction
0:44 Soft Almond Cheese Version 1
3:45 Firmer Almond Cheese Version 2

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