You know that sad, lost feeling you get after finishing a really, really great book? I was wrestling with that all last week. Any book I look at now just doesn’t seem like it will live up to the magical experience the previous read gave me. It’s an odd feeling. There’s really nothing better than having something great to read when it’s so grey outside. My idea of a perfect evening honestly, is a cup of something cosy and a book. I know, I’ve always been told I like to live life on the edge.
So, I had this restless feeling because I hadn’t settled on something else to read and I needed something to take my mind off of it. There was a big bag of almonds sitting in my cupboard that I’d decided to soak some of for almond milk. But almond milk just didn’t seem time consuming enough. Making a soft cheese seems like more of a time consuming challenge… especially if I peel all of the skins off the almonds. This kind of repetitive task is actually really calming and almost meditative for me. I know, wild. It does also make the texture and colour slightly smoother and creamier, bonus.
This ‘cheese’ has a mild, creamy taste with hints of lemon for zing and garlic for depth (you can always adjust to taste of course). It holds it’s shape and also spreads really well. Grapes, apple and pomegranate all taste amazing with this particular cheese. A great new addition to any cheeseboard.
Soft Almond ‘Cheese’
- 1 cup raw almonds
- 1/2 tsp garlic powder
- 1 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 tsp raw apple cider vinegar
- 4 tbsp lemon juice
- 2 tbsp water (you may need to add more as you blend)
- pinch of salt to taste
- Soak almonds overnight in cool water (the longer you leave them to soak the easier they will blend).
- Drain the water the almonds have soaked in and give them a good rinse (if you want to peel the almond skins, they should slip off pretty easily now).
- Put the almonds in your blender with the garlic powder, nutritional yeast, olive oil and salt. Start blending.
- This can take a few minutes, you’ll need to scrape down the sides of your blender to make sure everything is incorporating.
- Add in the apple cider vinegar, lemon juice and water bit by bit as you blend (you may need to add more water, do this a little at a time).
- Once everything is smooth and creamy place a sieve over a bowl. In the sieve place either some cheesecloth (I usually double mine over) or a fine towel.
- Transfer the mixture into the cheesecloth/towel and pull the corners together and twist tight. Fix with an elastic band.
- Put your bowl with the sieve and cheesecloth into the fridge and let chill for about 6-8 hours.
You can take the cheese out of the cloth once it has chilled for the 6-8 hours and transfer to whatever container you desire.
When enjoying your cheese it should keep it’s shape out of the fridge although, it is best taken out just before serving.