Baked Almond Cheese

Homemade Vegan Cheese, Yoghurt and Milk

Posted by Grub Street Publishing

About

This baked almond cheese can be served warm or cold. I particularly like it when it is warm on rocket or a colourful leaf salad. Of course, I love all the cheeses described in this book, but this is a favourite.

Serving:
Makes 7 portions, each approx 45 g

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You Will Need (5 things)

  • 10 g Onions
  • 1 Clove of Garlic
  • 1 Portion of basic almond Cheese , ripened for 1-2 days
  • 50 g Ground Almonds , blanched
  • 20 g –30 g Ground Almonds or pumpkin seeds for the coating

Steps (6 steps, 35 minutes)

  1. 1

    Preheat the oven to 180°C, gas 4.

  2. 2

    In the meantime, coarsely chop the onion and garlic. Mix all the ingredients – except the ingredients for the coating – in a blender, until you have a homogenous mixture.

  3. 3

    Take approximately 45 g of the mixture and form it into little balls, then flatten.

  4. 4

    Then roll the cheese in the ground pumpkin seeds or almonds and place on a baking sheet lined with greaseproof paper.

  5. 5

    Bake in the pre-heated oven for approximately ten minutes until light golden brown. This cheese tastes delicious warm or cold.

  6. 6

    The cheese can be kept in the refrigerator for about five days.