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