I’m a firm believer that you can eat truly tasty food that’s also good for you, and this recipe is a case in point! This baked cheese ball is simply amazing! Seriously, serve this to your cheese-eating friends and they’ll love it too. It’s THAT good!
But don’t take my word for it. Try it for yourself! Baked cheese and crackers is a great appetizer, and this vegan version is sure to be a crowd-pleaser. Serve it with veggie sticks, crackers, crusty bread … drizzle with honey or olive oil, or just leave it plain and watch it disappear!
Baked Almond “Cheese”
- 1 ½ cups almonds (soaked overnight, skin removed)
- ¼ cup organic fresh lemon juice
- ½ cup water
- 3 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 ¼ tsp. sea salt
Place everything in a blender or Vitamix and blend until super creamy and smooth (about a few minutes, scraping down the sides occasionally if needed).
Line a small bowl with 3 layers of cheesecloth.
Spoon the mixture into the cheesecloth.
Bring all the sides of the cheesecloth together and tie into a ball (use a twist tie or rubber band).
Place the ball in a strainer and place over a bowl.
Refrigerate for about 12 hours (or overnight).
Preheat the oven to 350F and unwrap the cheese from the cloth.
Transfer to the greased baking dish or a lined baking sheet smooth side up.
Bake for about 40 minutes or until slightly golden and cracked on top, and firm to the touch.
Leave to cool in the dish.
Transfer to a serving plate and add cut up veggies or crackers and ENJOY!