e: reception@jessicacox.com.au    p: 0411 161 730

filter recipes

almond cheese

jessica cox | almond cheese #dairyfree

I could share with you today the wonders of nut based cheeses and how they are the perfect substitution for dairy based cheese, but lets get real, nothing equates to true cheese. I just want to get that out there from the start. I love cheese, in the past I’ve smashed my fair amount of cheese boards adorned with truffle infused pecorino, taleggio, blues, chevre and cheddar. You name it, its past my lips and has usually been washed down with great vino. Unfortunately, cheese and I had to break up thanks to an undeniable reactivity that made the taste just not worth the fall out.

jessica cox | almond cheese #dairyfree

These days I find it easy to not eat dairy based cheese as my taste buds have adapted. Ironically when I do taste ‘real deal’ cheese it tastes like butterfat. Its weird, all I can taste is a really over whelming strong flavour of those big fat molecules, which are so common with dairy (less so in sheep and goat’s milk). It wasn’t easy to start with though; especially when your husband is a cheese connoisseur with plans to open a cheese and wine bar in the near future. Oh the irony. Lucky we are both passionate about other things like renovations/travel/Italy/horror films otherwise we would have been in trouble.

jessica cox | almond cheese #dairyfree

A palette often changes when one adopts new way of eating. For instance when we cut out processed sugary foods the sweetness in fruits and vegetables become more prevalent. Creaminess for me now comes from avocado, macadamia nuts (often blended to a butter or cream), sesame seeds, cashews and almonds. As an avid foodie and cook I have learnt how to take these alternative foods and use them to bring that creamy flavour to any dishes. 

jessica cox | almond cheese #dairyfree

It is of course wonderful to have an alternative to dairy (you can read more about alternative dairy here) and now our health food stores stock many quality options that make the switch even easier when necessary. However, I want to highlight that we should not demonise dairy. It has become quite faddy to be ‘dairy free’ but if your digestive system can process quality cheeses, yogurts and butter then please do not feel like you are eating a ‘bad food’ for enjoying them. What I would give to lather my gut friendly bread in some butter! 

jessica cox | almond cheese #dairyfree

If you are unsure whether dairy is for you then get some advise from a qualified professional (this e-booklet may be helpful as a start), that way if it is an issue you can ensure that you are substituting in the right manner with alternative foods ensuring your nutritional requirements are still met. Cutting out foods and food groups without guidance can be detrimental for your health. Trust me, we see it at the JCN Clinic all too much.

If dairy is not for you then of course that is when a good ol’ song and dance can be had over recipes like this almond cheese. Its super rich and creamy, just sublime smeared on toast or spooned in hearty amounts onto roast vegetables or salads. You will even find those that can still eat a good cheddar will be partial to it. It’s no chevre, but damn it’s still good. xx

jessica cox | almond cheese #dairyfree

 

almond cheese

Print Recipe

serves
serves 4 – 6 on a cheese platter
preparation time
15 minutes + 2 overnight soaking and hanging times
cooking time
4 – 5 hours (optional)

ingredients

  • 1 cup blanched almonds
  • 3/4 cup water
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • 1 probiotic capsule (optional)

method

This recipe is adapted from Rawmazing.com

Place the almonds in a bowl and cover with water. Leave to soak for at least 6 hours or overnight. Drain almonds and rinse well.

Place almonds in a blender with water, olive oil, lemon juice, nutritional yeast, garlic, contents of probiotic capsule and salt and blend till wonderfully creamy and smooth.

Place either a nut bag or a clean (like fresh out of the packet) chux cloth into a sieve to line it and then place the sieve over a bowl. Spoon the almond cheese mixture into the cloth. Once you have all of it in there bring the ends of the chux cloth together (or tie up your nut milk bag) and make a little closed sack. Secure with a rubber band.

Place the bowl with the sieve on top and the almond cheese bag sitting inside the sieve into the fridge and leave overnight or for at least 8 – 10 hours. This will help drain out some of the liquid from the cheese. 

Remove the cloth bag from the fridge and carefully undo. You can now eat the cheese as is or you can dehydrate it in the oven (or dehydrator if you have one) to create a slight crust. Just keep in mind this will probably compromise the bacterial cultures so it depends on what finished result you are after. 

Turn the oven on to its lowest setting (usually 40c) and then prop the door ajar with a tea towel to allow air to circulate. Place the cheese on a piece of baking powder and pop in the oven. You can also shape the cheese first into a cheese like shape if you like or just keep the rustic look out of the bag. Leave in the oven till a nice crust develops, usually around 4 – 5 hours. 

Store fridge in a air tight container and eat within 5 days or freeze. 

 

nutritional information

  • Almonds are a rich source of biotin, copper, manganese, magnesium, phosphorus & vitamin B2, making them an all round highly nutritious food source.
  • An underrated source of goodness, nutritional yeast is an inactive yeast high in protein, vitamin B3, B12, folate, iron, magnesium and zinc.
  • A recent study confirmed that the daily consumption of almonds lowered cholesterol profiles in individuals presenting with elevations of these markers. This was speculated to be from the works of fat soluble antioxidant, vitamin E which almonds are saturated with. (Berryman et al, 2015)

0 0 vote
Article Rating
Subscribe
Notify of
guest
7 Comments
Inline Feedbacks
View all comments
Be Good Organics
Be Good Organics
5 months ago

Umm, yum? You know I had to click this one girl. Because – (a) i secretly still love my cheese too, and no it does not taste the same, and (b) almond cheese? Ah yes please. Make. Me. Now.

I make cashew cheese all the time but never have the patience to strain and firm it up into a round! Must. One day.

Peace out.

x B

Be Good Organics
Be Good Organics
5 months ago
Reply to  Jessica Cox

Totes – or even waiting to ferment… instant cashew cheese all the way!

x B

sallycinnamonau
sallycinnamonau
5 months ago

Whoa 😀
Bacteria like 40C so they should be ok but adding some food for them to eat means they’ll multiply and not die. Inulin would work well.

Amber Trim
Amber Trim
5 months ago

Does it matter if the skin is still on the almonds? Can’t wait to try!!

GET YOUR FREE SWEET & SAVOURY PANCAKE E-BOOK!
....plus, be first to know about delicious, wholefood recipes, latest nutritional news, special offers and events!

you will receive new ‘gut friendly’ recipes, developed for a wholefood, macronutrient balanced lifestyle plus  FREE 'no bs’ nutritional information from leading clinical nutritionists.
join the jcn community
close-link
Like what you’re reading & visually feasting over?  Subscribe to our mailing list. 
subscribe
close-image
Like what you’re seeing? Subscribe for new recipes and nutrition tips every week!
subscribe
close-image