Almond Cheese

Cuisine Dairy Free
Condition Dairy Free
Servings 6 servings


  • 1-1/4 cup blanched almonds soaked for 6 hours and drained
  • 3 tbsp olive oil
  • 2-1/2 tbsp lemon juice
  • 1 tsp salt
  • 2/3 cup water


  • Pour blanched slivered almonds, olive oil, lemon juice, salt, and water into a food processor. Process until smooth.
  • Line a small colander with cheesecloth and place over a bowl. Pour the mixture into the colander and allow to drain overnight for 12 hours in the fridge.
  • After the cheese has drained overnight, unwrap the cheesecloth. The cheese can now be baked at 325 degrees for a spreadable cheese, or 350 degrees for a more crumbly, sliceable cheese.
  • Place in refrigerator after baking if intended for future use.


Carbohydrates: 5g | Protein: 6g | Fat: 21g | Sodium: 394mg | Potassium: 178mg | Fiber: 3g | Sugar: 1g