Making my own vegan cheese has been a real game-changer. After I tried it the first time, I just kept going, making it every-so-often. Then one day I was looking at it and I thought, “why not add pulp?!” DUH! What a NO-BRAINER!!! And like many of my mad-scientist pulp projects it turned out great! In fact, I really like the depth of flavor the pulp adds to the “cheese.” I’ve adapted this recipe from Almond “Feta Cheese” Spread.
Yield 1 “cheese” round ~ 1 1/2 cups
- 1 cup whole almonds
- water for soaking and blending
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 cup pulp (veg or fruit pulp works fine, choice will depend upon purpose)
- 1 garlic clove
- 1 tsp salt
- 1 tbsp fresh rosemary
- Soak almonds in water overnight.
- Optional Step: I recommend making almond milk first because you can make the milk and then use the remaining pulp for the cheese! Rinse almonds and blend with 4 cups water thoroughly. Strain with a mesh strainer — keep the pulp for the cheese. Almond milk will keep for 3-4 days.
- Puree almonds, lemon juice, olive oil, pulp, garlic and spices (add 1/2 cup water if you didn’t make the almond milk as in step 2) in a food processor or blender until really creamy.
- Place a double layer of cheesecloth in a strainer and spoon in almond mixture. Bring sides together to form a ball and secure with a twist tie. Chill for 12 hours.
- Preheat oven to 350 F.
- Grease a baking sheet and transfer almond ball from cheesecloth. Shape it to look like a brie round.
- Bake for 40 minutes. Cool, then serve with crackers or use in your favorite recipe!
I love using this “cheese” in an enchilada casserole or lasagna. I’ve also seen it used in pasta bakes. I used a veg-mix below with beet pulp and thought it would come out pink, but it baked into a nice brown color.