I love this super easy almond creamy cheese, compact yet creamy enough to spread. It’s a vegan recipe made with simple ingredients that pairs well with any dish.
Try it to dress an original pasta first course or as an appetizer on toasted crostini. And if you enjoyed making the almond creamy cheese, try making other super tasty plant-based cheeses as well, such as cashew cheese or rice-milk cheese with olives and paprika.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Hour
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 cups water (filtered)
- 1 cup almond flour (or finely ground whole almonds)
- 3 tbsp cornstarch (also known as Maizena; or tapioca flour)
- 1 tbsp nutritional yeast (deactivated flakes)
- 1 1/4 tsp lemon juice
- 1 1/2 tsp fine salt
- 1 1/2 tsp ground white pepper
- garlic powder (a pinch)
Preparation
1 – Put all the ingredients into a good blender and blend until you obtain a smooth, creamy mixture.
2 – Pour the cream into a non-stick saucepan and cook over low heat, stirring with a whisk so it doesn’t stick.
3 – About 10 minutes after the first boil the cream will start to thicken and pull away from the sides of the pan.
4 – At this point, turn off the heat and pour the cheese into a previously oiled mould or container.
5 – Place the cheese in the refrigerator for a few hours to firm up.
4 – The almond creamy cheese is great garnished with sesame seeds and Taggiasca olives.
5 – You can keep it in the fridge for 5-6 days if you don’t finish it sooner because it’s so good!
