For many, being lactose intolerant comes with the struggle of giving up all dairy-containing foods, including the comfort of pastas, pizzas, ice creams, and chocolates. I, personally, can attest to going through a dairy withdrawal for the past three years – it really has been quite difficult! Wanting to incorporate it into my diet again, I decided to embark on the task of making vegan cheese from scratch.
This mission was not easy, let me tell you that. I failed the first time, and my product ended up smelling like blue cheese gone bad. But, with a lot of practice (and time), I can guarantee that you will eventually get a cheese that is as creamy and delicious as your regular dairy counterparts.
Step 1: Soak blanched nuts in water.
For my vegan cheese, I chose to use blanched almonds (almonds without the skin) as the base. The first step is to soak the almonds in water overnight. That way, the almonds will be easier to blend together.
Step 2: Combine ingredients
Blend soaked almonds, garlic, salt, and ½ a cup of water into a food processor. Make sure to keep blending until the consistency is completely smooth, and scrape the excess as you go along! If too thick, add more water while blending.
Step 3: Add lemon juice.
Lemon juice is the key ingredient in adding some flavor in your cheese! Simply add ¼ cup for taste and add more salt if needed.
Step 4: Refrigerate
After the ingredients have been blended together, scoop out the contents of the food processor into a tupperware and refrigerate until it hardens. After an hour or so, your cheese should be ready to eat!
We hope this easy recipe inspires you to make your own vegan cheese from scratch. Happy cooking!
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