I find that almonds make a deliciously delicate cheese and you hardly need to season it after the initial fermentation part, as it's already delicious! This recipe will give you enough cream cheese to make 1 round cheese, and 2 long ones.
For the basic almond cheese you will need:
2 cups raw almonds
1/2 cup water + 3 tablespoons
1/2 teaspoon probiotic powder
Substitute the water and probiotic powder for 1/2 cup + 3 tablespoons rejuvelac
The almonds don't soak up quite as much water as cashews do. So to make blending a little easier, I add 2-3 tablespoons of extra liquid.
Soak the almonds overnight, or for at least 8 hours, 12 even better. The longer you leave them, the easier it will be to pop them out of their skins! Don't leave them for more than 24 hours though.
Soak the almonds overnight or for at least 8 hours
Pop the almonds out of their skins
Pop the almonds of of their skins by pressing them between your fingers. Discard the skins.
Blend the skin-less almonds together with 1/2 cup + 2-3 tablespoons extra water and 1/2 teaspoon probiotic powder OR the same amount of rejuvelac. If I'm using water and probiotic powder, I add the powder at the end when the almonds are already blended smoothly and just blend it in for a few seconds.
Blend the almonds until smooth
Place the smooth almond cream in a clean bowl
Now scrape the smooth, blended almond cream into a clean glass bowl and cover it with a piece of cheesecloth or something else that lets air through, like a clean tea towel. Keep it in place with a rubber band. Leave to stand on the kitchen counter, away from heat and direct sunshine.
I don't tend to leave almond cheese to ferment as long as cashew. It's usually ready to be seasoned and refrigerated after about 18-20 hours. The best thing is to taste it. Don't double dip after tasting! When the cheese has reached a desirable tanginess, it's time to season.
With 2 cups of dried almonds you'll have enough cream cheese to make one Lemon Zest Almond Cheese and two Almond Chèvre.
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