Vegan Cheese

Almond Mozzarella Vegan Cheese

Name: Almond Mozzarella Vegan Cheese
Prep time: PT30 minM
Cook time: PT15 minM
Total time: PT4 hoursM
Yield: 1 cup
Ingredients: 1 cup

by Real Responsible Eating and Living

If you think you can’t give up dairy because you love cheese, try our nut cheese recipes. This one is made from almonds. It makes a lot of cheese. I freeze it and only use a little at a time.

Total Time

4 hours

Difficulty

Translate this page to your language!

Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 1 cup Servings

1 cup

raw almonds, soaked in water for 4 hours or more (other nuts like cashews or macadamia nuts can be used or sunflower seeds if you have nut allergies; blanched almonds with the skins already removed may also be used to save time)
1/2 cup

nutritional yeast
2 tsp

sea salt
1 tsp

garlic powder
3 cups

unsweetened soymilk or any nondairy milk
1 ounce

agar powder or flakes. (The volume will vary based on the kind of agar you use. This is about 3 1/2 Tablespoons powder or 1/2 cup flakes. It is best to weigh the agar to be sure.)
1/2 cup

olive oil
3 Tbsp

freshly squeezed lemon or lime juice, add more for a tarter cheese. Vinegar may be substituted. Depending on the kind of vinegar used will affect the flavor – some are more bitter, some are sweeter.

Time

Preparation Time

30 min
Cooking Time

15 min
Total Time

4 hours

Goes Great with

VEGAN SANDWICHES

VEGAN CURRY SANDWICH ROLLS

VEGAN PAN BREAD

BRAISED VEGETABLES DIPPED WITH BLANCHED VEGETABLES AND BREAD

VEGAN CREAMY PASTA SAUCE

Method

After almonds have soaked, remove the skins by gently pressing the nut causing the skin to slip off. Drain the water.
In a blender, put the almonds, nutritional yeast, salt, garlic powder. Pulse a few times, stirring to mix when off and then pulsing again.
Add a cup of nondairy milk and blend. Slowly add the remaining nondairy milk, a cup at a time. Then add in the oil, lemon juice and water.
Pour mixture in a large saucepan and mix in agar. Bring to a boil and lower heat to medium or medium low to simmer.
Cook, whisking regularly for at least 15 minutes to dissolve the agar and thicken. (See Video Below)
Pour into lightly oiled bowls, loaf pans or other containers for cheese to harden in.
Let cool and refrigerate for at least 4 hours.
When chilled and firm gently run a knife along the edges, turn over the bowl or pan and remove cheese. It should be a solid block.

Notes:

You can now cut the block into smaller pieces. I like to wrap and freeze most of the cheese and keep a little in the refrigerator. Cheese will last for months in the freezer, and about 4 days in the refrigerator. This cheese can be sliced, grated and melted.

Flavor your Almond Mozzarella Cheese to create a perfect party cheese platter! Once the agar has dissolved in the almond mixture divide the mix into three parts. Pour one part into an oiled bowl as above. With another third add 2 Tablespoons of marinated sundried tomatoes and pour this into an oiled bowl to firm. To the last third add 2 Tablespoons of seeded, chopped jalapeño peppers.