Spreadable Almond "Cheese" (Non-Dairy)
A non-dairy cheese-like spread for crackers or bread
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Servings: 12
Calories: 145kcal
Equipment
- Blender or food processor
- Strainer, cheesecloth optional
Ingredients
- 1 1/2 cups whole raw almonds unsalted
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1 tablespoons Harissa paste or to taste
Instructions
- Place the almonds in a bowl and cover them with approximately one cup of water to submerge. Cover the bowl and let it soak overnight or for about 12 hours. Drain and rinse the nuts before using.
- Place the drained nuts into a high-speed blender, and add an additional 3/4 cup of cold water, the lemon juice, olive oil, garlic powder, harissa paste, and salt. Blend until smooth, scraping down the sides of the blender often.
- If the mixture is too thick or grainy, add more water, about two tablespoons at a time.
- Serve immediately, or if you prefer a firmer cheese, place the cheese on a piece of cheesecloth, wrap it into a ball, and place it in a strainer set over a bowl in the refrigerator for at least four hours or overnight.
Notes
This recipe makes about 1 1/2 cups of almond cheese spread. The serving size for nutrition information is two tablespoons.
You can serve this immediately after making it, but it tastes even better the next day when the flavors have a chance to blend.
Store it in a covered bowl for up to a week. If any water seeps out at the bottom, drain it off or stir it into the cheese spread. Do not freeze.
Nutrition
Serving: 2tablespoons | Calories: 145kcal | Carbohydrates: 4g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 211mg | Potassium: 140mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
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