Raw Recipe: Simple Almond Cheese

by Susan on January 6, 2011

Simple Almond Cheese

(recipe at end of post)

Nut cheeses are a great item to have in your raw food recipe collection. They are tasty, easily support the addition of many herbs and spices, and will impress your raw and non-raw friends a like! There are a couple of different ways to make nut cheeses.

Macadamia Nut Cheese made with probiotics.

(From the Rawmazing Holiday Book)

Probiotics: Probably the easiest, but most expensive way to make the “cheese”  is to use probiotics. I love how this “cheese” tastes and the texture is wonderful and it is quite fail-proof. The only drawback is the cost of the probiotics. Most recipes require at least a teaspoon, which can be more than half a bottle of capsules. On the plus side, the cheeses are wonderful, the probiotics don’t require advanced preparation.

Cashew Cheese made with Rejuvelac

(recipe here: Cheese)

Rejuvelac: Raw Cheeses made with rejuvilac also have great taste and texture but can be a little more temperamental. Plus, you need to add a couple of days to your process to make the rejuvelac. The grain needs to be sprouted first and then made into rejuvelac. It can be a bit time consuming. That said, it makes a great cheese with wonderful, tangy taste and good texture.

Simple Almond Cheese (recipe follows)

Simple Cheese: Simple cheese spreads and simple cheeses can be made with just nuts and no fermentation process. I usually prefer these cheeses for spreads, but they can also be firmed up and dehydrated to form the rind.

Different nuts not only taste different, but also will give different textures. Almonds make a clean tasting cheese that is a little grainy. Macadamias make a beautiful, creamy cheese that develops good firm texture. Cashews make a smooth, easy to flavor cheese that has a bit of a softer texture.

Today’s recipe is pretty simple. I started my “cheese” when I got up. I threw the ingredients in the food processor, spooned it into a nut-milk bad and tossed it in the refrigerator. The next morning, I took it out, patted it into a round and tossed it in the dehydrator (to form a “rind”). By the evening, it was ready to go!

I hope I have inspired you to try your hand at nut cheese making. It is fun and tasty!

Simple Almond Cheese

  • 1 cup almonds, soaked, drained and skins removed
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic
  • pinch Himalayan Salt

1. Soak almonds overnight in water. Drain and pop off skins.
2. Place all ingredients in food processor. Process until smooth. This will take a bit of time, don’t rush.
3. Place nut mixture in nut-milk bag or colander lined with cheese cloth.
4. Give a light squeeze and place in refrigerator over-night to set up.
5. You can use the cheese at this point or if you want it more firm, place it in the dehydrator for 6+ hours (at 115 degrees) to form a rind.

Soaked almonds with skins removed. It takes a little time but is very easy. They just pop right off.

The almonds should be well blended and smooth.

The mixture in the nut-milk bag, before putting it in the refrigerator.

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{ 191 comments… read them below or add one }

Jacqueline May 7, 2013 at 6:33 pm

I thought you can age the cheeses for a couple of months? Also muslin works great for draining the cheeses.

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Susan May 7, 2013 at 8:33 pm

You can age cheeses. But this recipe is made to be a quick one. Cheers!

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Susan May 7, 2013 at 8:36 pm
Christopher Michaels May 8, 2013 at 2:41 am

I have found Chux Paper wipes (clean and unused of course) are a good alternative for cheese clothe if you don’t have other options.

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Susan May 9, 2013 at 11:16 am

I would be careful to make sure there aren’t any bleaches, etc., that could be left in the paper from manufacturing.

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jenny cestero May 26, 2013 at 9:09 am

I am so happy to find these wonderful, life giving recipes online! I used this recipe last night… I altered it a bit… removed 3 tablespoons of water from the recipe but added 3 large sundried tomato. I have a gas oven with a live pilot always on, so while oven was off, I let the mix sit there 4 hours to dehydrate it covered with paper towel I padded the mix with. this morning, I made 1 inch balls out of it, gently rolled it in Italian fresh finely chopped herbs from my garden and a sprinkle of sea salt. the meat eaters in my home almost didn’t leave me any LOL Thank you for sharing your expertise with us!!! btw I left the skins on the almonds… Im lazy LOL

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Abell June 11, 2013 at 5:37 pm

Can I use left over nut rind fro my almond milk I made?

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Susan June 12, 2013 at 10:34 am

I do not believe that nut milk pulp will work in this recipe.

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Amt July 12, 2013 at 11:56 am

Can I leave out the oil?

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Susan July 12, 2013 at 12:13 pm

Please feel free to experiment. I haven’t done it that way so can’t give you any advice as to how it will turn out. Cheers!

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Megan July 14, 2013 at 11:42 am

Wow is all I can say! I made this (without a dehydrator), and it took about two days but it’s totally worth it! I followed the recipe for the most part, left it in the fridge overnight, then took it out, rolled it in Italian herbs and dried dill, then popped it in the toaster oven with the door open at the lowest setting with a fan pointed at it for about 2 hours, on and off. It’s firm on the outside but like a soft, ricotta texture on the inside. It tastes amazing. Even my pizza and mozzarella stick eating roommate said it was good! New found love for nut cheese!

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Susan July 14, 2013 at 11:54 am

Megan…wonderful!!!!!

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Barbara July 21, 2013 at 10:22 pm

I don’t have a food processor, but I do have a VitaMix, could I make it that? I’d probably have to double the recipe in a VM, but that’s okay. And thanks for your recipe.

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Spirit Wolf August 1, 2013 at 11:55 am

I don’t have a dehydrator and hesitate to buy one because our place is really tiny and I hesitate to buy something that will take up that much room and only be used very occasionally. Can anyone tell me what power setting to use in my 1200 watt microwave to try dehydrating it that way? Thank you in advance. This is my first time making any kind of cheese at all; and if it is as good as the residue in the food processor, I’m going to *really* love it! :)

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Susan August 1, 2013 at 3:02 pm

Spirit Wolf: Because you are depending on heat AND air with a dehydrator, I honestly don’t think this will work in a microwave. Sorry…

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Spirit Wolf August 1, 2013 at 11:56 am

P. S. My power settings on my microwave are from one to nine. I’m thinking maybe three, four, or five, but I don’t know for sure and *really* want to do this right.

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Sharon August 3, 2013 at 3:09 pm

Susan, is it possible to make the macadamia nut cheese with Rejuvelac or other substitute for probiotic?

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Susan August 3, 2013 at 9:41 pm

Yes!!

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Spirit Wolf August 5, 2013 at 8:59 am

Thank you for your response, Susan. I find your advice most helpful. :) I have made this cheese twice so far. The first time I followed the recipe exactly. I thought the results were a little to “wet” and bland. So this time I upped the lemon juice to four tablespoons instead of three, increased the salt, added garlic and onion and a little bit of basil (don’t know why, it just smells so good! LOL) and cut the water from 3/4 cup down to half a cup. I am very pleased with the result. Aside fro being a little too overboard with the salt, it tastes fantastic! Also, the water reduction did exactly what I thought it would do: gave it a firmer texture and more what I thought a freshly made raw cheese texture should be like. There wasn’t even any residual excess moisture to drain off whatsoever! Right now it is sitting on my countertop covered with a napkin, as I plan on dehydrating it that way to see how that turns out. My first batch I dehydrated and then ground it into “powdered” cheese with my trusty Magic Bullet.
My questions are: once it’s dehydrated and “powdered,” can it be kept in a jar on my countertop, or do I need to store it in the refrigerator? Also, how long can I expect it to keep in this form?
Thank you so much for your time and attention and quick responses. I just love this page and reading everyone else’s comments! :-)

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Spirit Wolf August 5, 2013 at 9:39 am

I knew it: I forgot one of my most important question! :/ So here it is now: Once dried and powdered, will this cheese melt in cooking? For example, if I decide to use it to make a cheese sauce for, say, macaroni and cheese, will it melt and produce a nice smooth sauce just as real cheese would? So Far I have tried spreading a little over a microwaved potato and heating for thirty seconds but it didn’t show any signs of melting that way. If it woun’t produce satisfactory cheese sauces when needed, I’ll need to figure something else out. I prefer to dry and powder it because I figure it would keep as long as possible that way, and I don’t know it fresh and unpowdered would do any better or whatever tor this purpose. Thank you.

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Clau August 9, 2013 at 12:03 am

For those of you that dont have nut milk bags or cheese cloth and thinking about some crazy ideas.. JUST USE A PILLOW CASE! For making nut cheese, cow cheese and tofu, works just like a cheese cloth BUT its much cheaper and you dont have to take an extra ride to the store to get it. :)

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ashton August 19, 2013 at 6:49 pm

I am allergic to raw almonds. Will this recipe still work if I roast the almonds beforehand?

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ashley September 10, 2013 at 10:39 pm

hi!
would love to try these recipes. when you say “dehydrator” do you mean one with the different different levels for drying fruit, or a different kind? I don’t have one, and would like to order one, and I’m sure I’ll be making a good amount of cheeses in the near future :)

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Susan September 11, 2013 at 10:46 am

http://www.rawmazing.com/tsm-dehydrators/ These are very good dehydrators. The Excalibur (available in the store) is another good option.

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Dan kus October 16, 2013 at 11:35 am

How many days does the cheese last in the fridge? Thanx

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Susan October 17, 2013 at 11:01 am

About a week.

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Dan kus October 16, 2013 at 11:37 am

how long does the cheese last in the fridge ?

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Susan October 17, 2013 at 11:01 am

It usually keeps about a week.

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Katie October 19, 2013 at 6:16 pm

Can I put the almond cheese in the oven to form a rind if I don’t have a dehydrator?

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Kim November 4, 2013 at 12:52 pm

How can you do this without a dehydrator? Can you put it in an oven or toaster oven (has convection setting)?

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Susan November 4, 2013 at 12:59 pm

Since this is a raw site, I do not test my recipes in traditional ovens as it is very difficult (if not impossible with most ovens) to keep things raw. Please feel free to experiment with your oven and write back with information that might be helpful. If you don’t care about it being raw, you can set your oven at the lowest possible temperature and crack the door open. I would watch to see when it looks done. I can’t honestly give you times because I haven’t tried it. Cheers!

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Moniquinha November 8, 2013 at 1:55 pm

What do/or can you do with the remaining ‘vegan-whey’ liquid?

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Candace November 24, 2013 at 1:34 pm

Work got in the way and the almonds were left in the water too long. They are now fermenting any ideas what I can do with these?

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Susan November 24, 2013 at 7:42 pm

I would toss them and start over. Cheers!

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Sherry December 8, 2013 at 3:40 pm

Can you use raw almonds already skinless?

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Becky December 16, 2013 at 3:08 am

I am very interested to know what the crackers around the almond cheese are!?! I’m sure they contain almond/ nuut flour – but worth an ask – maybe I can make some for others who can indulge in nuts! Thanks you, great post! Oneday I hope to be able to eat nuts again – and cheese is the first thing I’ll try to make!! :)

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Nats January 4, 2014 at 7:19 am

Hay! I made this and it is absolutely divine. I never thought being raw-vegan could be so delicious, fun and rewarding at the same time. Thank you for an awesome recipe. Cheers Xoxo

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rc January 5, 2014 at 1:07 pm

Simple Almond Cheese Wow you Rock. Your site and pictures along with outstanding recipes. I once had this professional chef educate me on food and meals in general. Long story short he said that your palette must be satisfied by the end of the meal. With each recipe of yours that I make and share with others, comes all the ooos and ahhhs and then unbelievable! I want to thank you for all of your hard work and for sharing. Yours rc

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Allison January 11, 2014 at 9:29 am

Do you actually squeeze out all the liquids when you put the mixture in the nut milk bag or do you just let it drain?

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Jennifer February 6, 2014 at 3:21 am

I just made a batch of this. Wasn’t crazy about stripping all the almonds but by golly this is yummy!

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Susan February 6, 2014 at 12:22 pm

Glad you like it Jennifer. :-)

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Monique February 19, 2014 at 4:50 am

Loved it – thanks so much for sharing! Have you ever added nutritional yeast to any of your raw cheese? I thought it might add a nice ‘cheesy’ flavour – think I will try to add some next time.

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Susan February 19, 2014 at 11:58 am

Nutritional yeast is great added to “cheese”. Cheers!

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Irina March 12, 2014 at 4:08 am

Hi Susan,
is the 3/4 cup of water an ingredient or just for soaking the almonds? Greetings from Germany :-)

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Susan March 15, 2014 at 11:43 am

It is an ingredient. Cheers!

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Susan March 12, 2014 at 3:25 pm

The 3/4 cup water is part of the recipe. :-)

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Tracey March 22, 2014 at 7:33 pm

What else can I use to drain it if I don’t have a nut bag or cheesecloth?

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Susan March 30, 2014 at 2:40 pm

Tracey, anything that will strain it well. Cheers!

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Kim March 25, 2014 at 1:30 pm

Can the almond cheese be frozen?

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Vero May 6, 2014 at 9:45 pm

Can I use sea salt?

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Suzanne May 23, 2014 at 9:53 pm

Susan
Do you leave the cheese in the nut bag/ cheesecloth when you refrigerate it?
Thx

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Susan May 26, 2014 at 11:08 am

Hi, Suzanne! You can, or you can remove it to another container. It is completely up to you. Cheers!

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Luanne June 19, 2014 at 12:31 pm

I made this almond cheese for the first time and it was fantastic and easy to make. I served it at my dinner party that evening and it was a rave!! I’ll make it again for sure!

Luanne

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Svetlana June 23, 2014 at 4:50 am

I love your recipes. I wanna try making the almond cheese today, but want to know if I can make it without adding any oil?
Thanx :)

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LuRan June 28, 2014 at 8:35 pm

Can already skinless almonds be used?

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Susan July 1, 2014 at 10:59 pm

Yes, but they won’t be raw. Cheers!

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Luanne July 12, 2014 at 2:55 pm

I tried the almond cheese and loved it. I used mine as a spread since I don’t have a dehydrator. I’m looking forward to trying more of your recipes.

Luanne
simplify123.net

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Daphne July 19, 2014 at 7:29 am

This sounds like a stupid question, but would it work without the lemon juice (if I put in some extra water, to compensate for the loss of the liquid)?
I’m allergic to lemon and fruits which are similar to it.

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Susan August 1, 2014 at 12:43 pm

Yes, but the flavor will change. Cheers!

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Rachel Grey July 20, 2014 at 7:17 am

Hi,

I’m making this now and in response to the nut milk bag question and how to strain
I’m using a regular wire strainer lined with a sheet of kitchen paper
It’s working a treat and the clear liquid is slowly coming out at the bottom

It works also when making ghee in place of muslin cloth :-)

Happy cheese making :-)

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John August 4, 2014 at 6:21 pm

Do you know the nutritional information for this recipe?

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Susan August 21, 2014 at 1:30 pm

Hi, John, We don’t provide the nutritional information but you can use many of the nutritional calculators available on line. Cheers!

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Mario August 22, 2014 at 5:21 pm

Do I have to add the garlic? If not what else can be added instead of garlic?

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Susan August 24, 2014 at 8:28 pm

Hi, Marlo, Garlic is there for flavor. You don’t have to put it in. But you might want to substitute something to make up for it. Cheers!

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