I stepped out of my comfort zone. I have been putting this recipe creation off for ages. It just seemed like it was so hard and too many steps. But then I got to thinking. I am a huge fan of using dry beans for soups and other creations. So, if I can let beans soak overnight and sometimes my bean things cook for a day or two. If I can do that, I can certainly make cheese, right?
I have a serious cheese addiction. It is also the culprit of my weight gain. When I was a little girl and going through my abuse issues, I would hide in the kitchen and eat cheese slices and chunks of Velveeta. It was my comfort. It was my savior. I don’t tell you this to feel sorry for me, but to understand just what sort of deep-rooted issues I have with cheese. It’s my anti-depressant. My alcohol and drug of choice. It’s cheap and readily available. So, when times get tough, I reach for the cheese.
Then, I did low carb. Oh man. It was like a free for all for the cheese. I had no portion control. My stomach hated me. So, I started leaving the cheese at the store. And that’s all fine and dandy, but sometimes I just want that creamy dreamy melt-in-my mouth food. So, I allow myself some once in a while. You could say I am detoxing the cheese out of my life and my body. My weight is stressing me more out these days and my joints hurt all the time. Getting out of bed in the morning is a nightmare.
So, what does one do when they need a little chip dip or cracker topping but want to stay away from sugars, dairy and anything that provides me with zero nutritional value? (in all fairness I realize cheese has calcium, but I can get that elsewhere.)
We make almond cheese. I don’t think anyone needs me to tell them just how nutritional almonds are.
By the way, no cheese cloth? No problem. Use a coffee filter and a pasta strainer. That is what I did. I have cheese cloth but I use it for photos. LOL So, I didn’t want to use it. Hey, I learn as I go and you guys know I don’t really follow recipe directions.
I just so happens Mr. Yum had some blanched almonds leftover from one of is Asian creations so I swiped them to give this recipe a trial run.
I found this recipe which instructed me to get to soaking. I soaked the almonds overnight.
The next morning I rinsed and plopped them in the food processor with all of the ingredients. Lined two strainers with coffee filters and sat them over bowls so the liquids would have somewhere to drain. Per my usual routine, I don’t have all the ingredients so I improved as I went. Meaning, I didn’t use fresh garlic, I used minced. I didn’t as many almonds so I reduced the recipe.
When the good stuff was done blending I divided it up and placed it on top of the coffee filter. Then I stuck them in the fridge where I let them drain all day and all night.
The next day I placed some tin foil on a baking sheet and drizzled a little olive oil on there. I flipped the strainers over slowly and the cheese rolls came right out. So, I pulled off the coffee filter, empty out the bowls and stuck them in the dishwasher. Tossed the coffee filters in the trash.
Then, I baked my little wheels. You can bake them short time for a cream cheese or cheese spread/ball type consistency or bake it a bit longer for a more crumbly cheese like feta. That is what I did.
My first roll I used as a topping for some crackers.
My second roll I warmed up and put in a bowl to use as a chip dip.
These chips are sweet potato chips from Food Should Taste Good. OMGosh they are SOOOOOOOOOOO good.
So, shout out to those guys for providing my with these awesome chips to sample. In case you missed it. My faux guac dip showcased their tortilla Cantina chips. I can’t wait to get my hands on some of the pumpkin chips. I bet they are out of this world.
Like their lime. Oh….can’t wait to share that one with you guys.
So there you have it. A basic almond cheese recipe that you can add your own flavors – herbs , spices , other foods – to. I can’t wait to experiment more with this simple recipe.
See, I told you making vegan cheese was super simple!
Have you ever made your own cheese before? I’d love to hear about it.