Almond Sharp Cheese Spread

For aspiring vegans, cheese is typically the last hold out.  However, for many reasons it is better to leave milk to the cows and leave commercial food production - even for health foods.  If you can make it at home (see the tie-in to EatAtHome?) it is fresher, healthier, and simpler than most similar products for sale.

In the last few months, some of my Facebook friends have shared a link to "14 Vegan Cheeses That Will Make You Forget About the Real Thing" and "10 Vegan Cheeses That Will Knock Your Socks Off."  As a service to others, I will be making several of these cheeses and posting the results here, of course, along with the recipes.

Ingredients

• 1 1/2C ground almonds
• 1/4C lemon juice
• 1/2C water
• 3T olive oil
• 2 cloves garlic
• 1t salt

Directions

1. Combine all ingredients in a blender and blend until smooth.
2. Line a small bowl with three layers of cheese cloth.
3. Transfer the cheese mixture to the bowl.  
4. Put up the edges of the cheese cloth and tie with a small ribbon or secure with a rubber band.
5. Place the cheese in a strainer and set the strainer in the bowl.  See picture below.
6. Refrigerate over night.  A small amount of liquid will drain the from the cheese.
7. Remove cheese from the cheese cloth and place in an oiled and floured oven-safe bowl.
8. Bake at 350 degrees for 45 minutes.  The cheese should be golden brown and cracked across the top.
9. Remove from the baking dish.
10. Place in a serving dish. Option:  Using a fork, stir the cheese so that it appears as a creamy spread.