If you think you can’t give up dairy because you love cheese, try my nut cheese recipes. This one is made from almonds. It makes a lot of cheese. I freeze it and only use a little at a time.
Makes about 4 cups
1 cup raw almonds, soaked in water for 4 hours or more (other nuts like cashews or macadamia nuts can be used or sunflower seeds if you have nut allergies)
1/2 cup nutritional yeast
2 tsp sea salt
1 tsp garlic powder
3 cups unsweetened soymilk or any nondairy milk
1/2 cup water
1/2 cup agar flakes (about 1 ounce)
1/2 cup olive oil
3 Tbsp freshly squeezed lemon juice (add more lemon juice for a tarter cheese)
After almonds have soaked, remove the skins by gently pressing the nut causing the skin to slip off. Drain the water. In a blender, put the almonds, nutritional yeast, salt, garlic powder. Pulse a few times, stirring to mix when off and then pulsing again. Add a cup of nondairy milk and blend. Slowly add the remaining nondairy milk, a cup at a time. Then add in the oi, lemon juice and water. Pour mixture in a large saucepan and mix in agar. Cook, whisking regularly over medium heat for about 10 to 15 minutes until the agar has dissolved. Pour into a bowl, loaf pan or other container for cheese to harden in. Let cool and refrigerate for at least 4 hours. When chilled and firm gently run a knife along the edges, turn over the bowl or pan and remove cheese. It should be a solid block. You can now cut the block into smaller pieces. I like to wrap and freeze most of the cheese and keep a little in the refrigerator. Cheese will last for months in the freezer, and about 4 days in the refrigerator. This cheese can be sliced, grated and melted.