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.
Melissa Pezza says
April 25, 2015 at 7:56 pmThat sounds like a great alternative to cheese? I can’t wait to give this a try.
Demetra says
April 26, 2015 at 8:58 amThis looks really interesting, I will definitely try it. I have a bit of a cheese addiction too, this is certainly a healthy alternative.
Jeanine says
April 26, 2015 at 7:24 pmSame who doesn’t love cheese? I think it’s a great alternative and awesome for those wanting to live the vegan lifestyle! I can’t wait to try it!
Donna Ward says
April 26, 2015 at 10:41 amHi Chrystal, This is really great – I’ve been laying off of milk and using Goat’s Cheese – but I have saved this recipe – very cool – Thank you
Diana Villa says
April 26, 2015 at 11:19 amI starting to love vegan food. Thank you so much for the yummy vegan recipe ^_^
Crystal Wachoski says
April 26, 2015 at 11:20 amThis looks amazing. I could eat this for my clean eating with sweet potato chips.
Robin Gagnon says
April 26, 2015 at 11:39 amI’ve looked into making vegan cheese before. I am not vegan but the desserts made with it always look so darn good.
Catherine S says
April 26, 2015 at 1:34 pmThis sounds really good. I have issues when I have too much dairy. I can’t wait to try this.
Lisa L says
April 26, 2015 at 2:13 pmIt sounds so good. I love cheese but cannot eat much of it because my digestive tract suffers.
Jeanine says
April 26, 2015 at 2:32 pmYou are so creative! This looks awesome. I’m not vegan but I would love to switch over. I’ve been buying a lot more vegan options lately and I really enjoy them. This looks so good, and not too difficult! Would make a perfect snack for a picnic or a dip for crackers at a party! Love it!
Maria-Teresa Andreacchi says
April 26, 2015 at 2:50 pmThis is just such a great idea, I’m totally a cheese maniac but its just so fattening… this look like a great alternative can’t wait to try it!
Thanks so much!
Tisha Berg | Biz Mommy says
April 26, 2015 at 4:28 pmThis cheese does look yum! I also have a bit of a cheese addiction and I tried to go cold turkey, but that is HARD. So I’m still working on it, lol. I have to say, though, that I did feel much better and healthier when I was off the cheese. So I really need to try this recipe. Thanks for sharing!
Marcie W. says
April 26, 2015 at 6:11 pmThis is a great recipe for me! I am semi-lactose intolerant, meaning I can still handle cheese but not milk or yogurt. I see my issues getting worse and know I will eventually have to eliminate dairy all together!
melisasource says
April 26, 2015 at 6:19 pmOh wow this looks really good! I’m a huge cheese lover myself, and I would love to make this recipe!
John Lopez says
April 26, 2015 at 6:33 pmOh! My kids and I were love the cheese, this one would be great. Your vegan cheese looks delicious thank you for this idea.
lisa @bitesforbabies says
April 26, 2015 at 6:52 pmI think I’ve tried every vegan recipe option in the book…except homemade cheese!!! I don’t eat cheese often and I’m not a big fan of soy cheese. I might try this!
Terri Ramsey Beavers says
April 26, 2015 at 6:58 pmThis looks so amazing. I’ve never tried to make cheese before but I’m up for the challenge. I wonder if it’s possible to make brie cheese as well? Thanks again for sharing.
Chubskulit Rose says
April 26, 2015 at 7:15 pmThanks a lot for sharing this great idea. I will be trying this for sure.
CourtneyLynne says
April 26, 2015 at 7:56 pmI’m not a Vegas, but I swear every person I know is either vegan or a vegetarian! I will have to pin this so I have something to feed these people when they come over 🙂
Stacey- Travel Blogger says
April 26, 2015 at 9:04 pmI love cheese! I have been putting off trying the sweet potato chips. To be honest, I was kinda scared. But, if you say they are that good, then I must try them!
Rachel says
April 26, 2015 at 9:22 pmI love cheese too! I understand the addiction! Thank you for introducing us to this alternative.
Donna says
April 26, 2015 at 10:43 pmNo, and I’ve never thought about making my own cheese before. I would like to give this a try, though!
Tammilee Tips says
April 26, 2015 at 11:13 pmI had no idea that you could make cheese like this!! Looks delicious and sounds so much better for you then store bought!
Rachelle J says
April 27, 2015 at 10:32 amI’ve never made my own cheese before. This recipe looks simple enough though, I may have to try it!
DogVills says
April 27, 2015 at 1:53 pmThis sounds like a great recipe. I like the idea of using coffee filters as I don’t always have cheese cloth
Amanda O. says
April 27, 2015 at 2:38 pmThis is so interesting! I’m always looking for ways to be healthier.
Krystal says
April 27, 2015 at 5:31 pmThose sweet potato chips look REALLY good. I’d love to give this entire dip a try.
Cinny says
April 27, 2015 at 10:45 pmNo I have not but I’m curious! I love cheese so I should try.
Alesha @ Full Time Mama says
April 27, 2015 at 11:44 pmI, too, LOVE cheese and have to hold back often for the sake of my waist. I’ve never thought about making it before. I’ll have to try this!
Kim Propp says
April 28, 2015 at 7:53 amI’ve never tried this vegan cheese, I think I would love it and my kids too. Thank you for sharing this yummy vegan cheese!
Debbie L. says
April 28, 2015 at 8:12 amI never would of thought to make this our of almonds. Looks tasty! I do love all the chips Food Should Taste Good offers! There are delicious!
Debbie Denny says
April 29, 2015 at 8:47 pmI love Food Should Taste Good. That recipe sounds awesome.
Peachy @ The Peach Kitchen says
May 2, 2015 at 5:21 amI haven’t tried eating vegan cheese yet but this looks every bit as delicious.