Vegan Almond Cheese

Step 1

1 Place a nut milk bag, cheesecloth or very thin kitchen towel over a large fine-mesh strainer

Step 2

2 Place the lined strainer over a large bowl

Step 3

3 In a high-powered blender, combine the soaked almonds and water

Step 4

4 Blend on high speed until creamy, 1 to 2 minutes

Step 5

5 Pour the milk into the lined strainer

Step 6

6 Gather the corners of the fabric, lift and firmly squeeze the milk into the bowl

Step 7

7 Pour the almond milk into a jar or bottle, using a spoon to scoop up any leftover foam to add to the jar or bottle, cover and refrigerate until needed

Step 8

8 Use in drinks, oatmeal, cereal, sauces and more

Step 9

9 The milk will separate after a few hours; shake before serving

Step 10

10 Rinse and dry the bowl

Step 11

11 Add the almond pulp (you should have about 1 1/3 cup), oil, nutritional yeast, if using, vinegar, paprika, garlic powder and salt

Step 12

12 Stir until the paprika is evenly distributed and the cheese can easily be formed into a ball, adding more olive oil if the cheese feels dry

Step 13

13 Taste and season with more salt, if needed

Step 14

14 Place the almond cheese on a piece of parchment paper and use your hands to flatten it into a thick disk or roll it into a log

Step 15

15 Sprinkle the dried oregano on top, then press it onto the surface

Step 16

16 The almond cheese can be served immediately but tastes best after being refrigerated for 8 hours

Step 17

17 Serve as a spread with toast, crackers, rice cakes or sliced vegetables